Comments on: The Amsterdam Artisan Bread Test

By: Weekend Bakers

Weekend Bakers — Fri, 17 Jun 2016 19:01:55 +0000

In reply to Kristin.

Hallo Kristin,
Als je goede kwaliteit bloem hebt, dan heeft dit een licht-gelige kleur door de nog aanwezige caroteen. Foutief malen van tarwe, onder hoge temperatuur, zorgt ervoor dat de bloem wit wordt. De bloem is dan al geoxideerd en achteruitgegaan in smaak. Oxideren ontstaat als het deeg (te) warm wordt tijdens kneden en door te lang kneden (boven de 8 minuten). Door kort te kneden (2 tot 3 minuten) en technieken als ‘stretch & fold’ te gebruiken met lange rijstijden, minimaliseer je het oxideren, waardoor het kruim een mooie tint krijgt, maar bovenal een betere smaak. Maar het begint dus, bij een goede kwaliteit (biologische, op steen gemalen) bloem. Goedkope witte bloem, daar komt geen interessant brood uit met complexe smaak. Zie ook onze test met verschillende kwaliteiten bloem: www.weekendbakery.com/posts…nt-part-1/

Vriendelijke groet,

Ed & Marieke

By: Kristin

Kristin — Sat, 11 Jun 2016 19:55:48 +0000

Beste heer/mevrouw
Hoe kan ik weten tijdens het kneden, dat het deeg oxideert.?en hoe kan dit voorkomen.?
Alvast bedankt
Met vriendelijk groet
Kristin

By: Weekend Bakers

Weekend Bakers — Thu, 12 Feb 2015 08:18:46 +0000

In reply to Johannes. Thank you Johannes, We think you are right. Quite a few years have past since we did this tasting and we know that if we do have time for another tasting round we will taste both yeast and sourdough of all the bakers we visit. Love that there are such good bakers like Niemeijer to be found in Amsterdam and just wish that there would be more in other parts too.

By: Johannes

Johannes — Tue, 03 Feb 2015 19:43:29 +0000

Thanks for this nice review!
As far as I know the bread of gebroeders niemeijer you tasted is a ‘pave’ (their only yeast dough bread), their boule looks different and is made from sourdough.
cheers,
Johannes

By: Nina Brenjo

Nina Brenjo — Sun, 02 Mar 2014 19:05:22 +0000

I very much agree with your marks! Vlaamsche Broodhuys is a huge step up from the Dutch supermarket bread but it’s still far behind compared to a couple of Amsterdam’s jewels such as Le Fournuil and the Gebroeders…

By: L.M Mac

L.M Mac — Sat, 10 Oct 2009 22:01:30 +0000

Goodness! Everything on this page looks so delicious! Mmmmmm… mmmmmm… mmmmmmmmmmm!

By: Marieke

Marieke — Sun, 20 Sep 2009 06:58:26 +0000

Hi Kim,

Thanks! I do love that cherry pie on your blog! I wish we had those tart cherries over here, because you really need those to make such a pie work.

By: Kim, Ordinary Recipes Made Gourmet

Kim, Ordinary Recipes Made Gourmet — Sun, 20 Sep 2009 02:02:50 +0000

Wow, what lovely breads! I’d like to try them all too! BTW, I love your blog design – it is so beautiful and easy on the eyes!!!! I’m following you! 😀

By: Marieke

Marieke — Fri, 04 Sep 2009 17:30:27 +0000

Hi Anya,

We had a financier and a puff pastry brioche which we liked very much, delicate with great flavour. We also had two tartlets, one lemon and one walnut. Only comment on them was that the pastry was a little too well baked for our taste, a little too dark and therefore also hard and a slight ‘too dark taste’.
The place itself is much bigger than I’d imagined and perfect for it’s purpose. Great relaxed atmosphere. Unfortunately the owner could not be persuaded to a nice talk about bread. He seemed in a bit of a hurry. Helaas! The same day we also shared a raspberry and almond tartlet from Fournil de Sebastian. This was something else I have to say..it made me smile.

Tell me more about the things you tried lately!

By: Anya

Anya — Thu, 03 Sep 2009 17:19:16 +0000

Guys, what else did you try at Gebr.Niemeijer? 🙂 What do you think of the place as a whole?

By: Marieke

Marieke — Wed, 02 Sep 2009 12:20:06 +0000

Hello Butterbly,

That sounds lovely! And when you do I will make sure there’ll be trifle.

Greetings,

Marieke

By: Kitchen Butterfly

Kitchen Butterfly — Tue, 01 Sep 2009 19:31:23 +0000

In true dutch style…bread lovers. What happened to all our trifles????????? The bread looks lovely. Pls invite me (us) round someday, I’ll bring some Zaanse Mustard soup, you the bread!