Fort Negen

Fort Negen, new bakery opened in april 2021. They work with organic products and all "desem" breads are handmade in the open kitchen. Our favorite is the farmhouse bread with toasted rye flour. You must try the various croissants too!

Fort Negen, nieuwe bakker geopend in april 2021 op de Jan Evertsenstraat te Amsterdam. Zij werken met bioprodukten en alle "desembroden" worden met de hand gemaakt in de openkeuken. De verschillende croissants zijn ook zeer de moeite waard.

Onze favoriet is het boerenbrood met getoast roggemeel en de verschillende croissants.


White Gazpacho

An unusual version of the traditional Gazpacho made using bread, garlic, almonds and grapes. It has an amazing creaminess and sweet and sour flavour. Serve as a small shot before lunch or dinner.

Serves 8 in shot glasses

Ingredients
2 cups cubed stale white bread from a baguette or sliced bread (crusts removed)
375ml cold water, divided
1/3 cup whole, blanched almonds
1 clove garlic
2 tablespoons chopped shallot
2 cups diced, peeled English cucumber (about 1 large cucumber)
3/4 cups green grapes
2 tablespoons extra-virgin olive oil
3 1/2 teaspoons sherry vinegar
1 teaspoon salt
Chives for garnish (optional)

Method

Place the bread cubes in a bowl and pour 1/2 cup water on top to soften them.

 Place the almonds and garlic in a blender and purée until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt, and softened bread to the blender along with the remaining 1 cup water. Purée until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds, and chives, if desired.


Bakery Noé

Noé is a 100% organic boulangerie and patisserie in Amsterdam. They have three locations with the latest just opening on the Bloemgracht.

They pride themselves on using the best ingredients and following traditional methods.

They have a selection of breads, rolls and pastries using different flours and techniques so that each is unique.

Not only can you enjoy their beautiful baked goods, but you can also enjoy a take away coffee.

We absolutely love their financiers - delicate little cakes made with almonds and beurre noisette. We treat ourselves now and and again to one on our way to work to enjoy with a cup of coffee.

Find Noé at the following locations:

Vijzelgracht 20 - Boulangerie & Pâtisserie
Gustav Malherlaan 399 - Boulangerie & Pâtisserie, sandwiches & coffees/teas
Bloemgracht 2 - Boulangerie & Pâtisserie

For more information, visit: www.boulangerienoe.com


Pannetone Bread Pudding

The best way to use Pannetone over the festive season. Be sure to buy an organic brand if you are able to find it.

Ingredients
125 g unsalted butter, plus extra for greasing
4 tablespoons demarara sugar
750 g panettone
1 vanilla pod
300 ml of double cream
300 ml whole milk
5 large free-range eggs
100 g caster sugar

Method
Preheat the oven to 180 ° C. Lightly grease an oven-proof dish with butter. Coat the dish with 2 tablespoons demarara sugar.

Thinly cut off the edges of the panettone and use them to coat the base and sides of the dish, press down firmly to create a pastry-like base.

Halve the vanilla pods lengthwise and scrape the seeds out, then put the seeds and the pod in a pan over a medium heat with the cream, milk and butter and simmer for 5 minutes or until the butter has melted.

In the meantime, whisk the eggs and caster sugar in a large bowl for 2 minutes until smooth. Add the warm cream mixture to the bowl  and whisk until combined. Discard the vanilla pod.

Pour a third of the egg mixture into the bottom of the cake and let it soak in for a few minutes.
Tear all remaining panettone into large pieces, leave them for a minute or two in the custard (the more it soaks up, the better!), then place it in to the oven dish. There is no need to be neat about it, you want a  both soft and crispy pieces..

Pour over the remaining custard, soak a little longer if you want and sprinkle with the remaining demarara sugar.

Bake for about 25 minutes, or until set. Let the pudding rest for 10 minutes and then serve with cream, custard or ice cream if you want - it is also delicious served cold!


Levain et le vin

Levain et le vin is a new bread and wine store in the city. We say bread and wine, but it's actually much more than that. It's homemade sourdough breads and focaccia and the most amazing cinnamon buns!!

The wines sold or all natural wines, meaning that there are no additives and the process happens naturally.

They also have a cafe/coffee corner and where they serve great coffee and delicious sandwiches using their own homemade bread.

Visit Levain et le vin at Jan Pieter Heijestraat 168, Amsterdam

https://www.levainetlevin.com


Panzanella

As we near the end of summer, tomatoes are at their ripest and best. Keep cool yet satisfied on a warm day with this delicious and flavourful salad Italian bread salad.

Serves 2

Ingredients
1 tin tomatoes
2 red peppers
700 g mixed coloured tomatoes
2 ciabatta rolls or 1 ciabatta bread
1 bunch basil
1 ball buffalo mozzarella
4 tablespoons olive oil (4 tablespoons)
red wine- or Sherry vinegar (to taste)
salt
pepper

Method
1
Preheat the oven to 220 °C. Place the peppers in a roasting tray and roast until black. Alternatively, blacken over an open flame on a gas stove. Transfer to a bowl and cover with cling film. Allow to stand for a few minutes.
2
Lower the oven temperature to 180 °C. Cut the ciabatta into rough cubes. Place them in a roasting tray and bake in the oven until they have dried out and are crunchy. Set aside to cool.
3
Place the tinned tomatoes in a bowl and blend until smooth using a stick blender. Season with salt, pepper, red wine- or sherry vinegar and the olive oil. This dressing should be slightly too sour.
4
Peel the peppers; discard the seeds and slice into strips. The juices that have been released from the peppers can be added to the dressing. Slice the tomatoes into wedges.
5
Pick the basil leaves from the stalks. Tear the mozzarella into pieces. Mix the ciabatta cubes, tomatoes, peppers and basil in a bowl with the dressing. Season with salt and pepper.
6
Divide the salad between two plates and top with the torn mozzarella.


Mama Bakery

Mama Bakery produces organic artisan bread and pastries. A small team of dedicated bakers and patissiers work with love and passion.

We have an old colleague who manages their kitchen, so when we heard they have a stall at the Zuidermarkt every Saturday, we decided to go and see for ourselves. We didn't require much convincing because all their products are made using the best quality ingredients, such as flour from Dutch mills. All their goods are baked to perfection.

You can either go and visit them at their stall at the Zuidermarkt each Saturday, just as we did, or if you're willing to travel a little further, you can visit their bakery and store in Zwanenburg.

bakkerijmama.nl


Tuscan Bread

Ingredients

1st Fermentation
35 g yeast
1 Tbsp flour
125 ml lukewarm water

1250 g flour
500 ml lukewarm water
pinch of salt

Method
1
1st fermentation – Dissolve the yeast in 125 ml lukewarm water. Add 1 tablespoon flour and leave to rise.

2
Place the flour in the bowl of a mixer, add the fermented mixture and the remaining 500 ml water. Add a little more water if necessary to get a soft but not sticky dough.

3
Mix all together and knead for 5 -10 minutes to a small ball.

4
Shape into an oblong and wrap in a cloth dusted with flour, leave to rise for 1 hour.

5
Carefully remove the bread from the cloth and place in a baking tray dusted with flour.

6
Bake in an oven, preheated at 180°C for about 50 minutes.


Homemade Pita Bread

Pita Bread

Makes 14 small or 10 large pita breads

Ingredients
500 g wheat flour, plus extra for dusting
25 g fresh yeast or 7 g instant dried yeast
15 g castor sugar
10 g salt
300 ml cold water
45 ml olive oil

Method

Place all the dry ingredients in the bowl of a mixer fitted with a dough hook. Mix all the ingredients and add the water and olive oil.

Knead for about 10 minutes on a low speed until the dough is elastic.

Place the dough on a wooden board, cover with a damp tea towel and allow to rise for about an hour or until doubled in size.

Dust the work surface with flour and cut the dough into 14 pieces of about 60 grams (for small pitas) or 10 pieces of about 80 grams (for large pitas).

Roll each portion of dough into a ball. Spread the dough balls over the work surface leaving enough space between them as they will expand. Cover once again with a damp tea towel and leave for about 20-20 minutes until they have doubled in size. In the meantime, preheat the oven to 240 C.

Roll the dough balls out with a rolling pin into circles with a 12 cm diameter for small pita breads and to 16 cm diameter for large ones. All the breads should be the same thickness so that they rise evenly in the oven.

Line 2 large baking trays with grease proof paper. Place on the dough circles and allow to rise for a further 10-15 minutes.

Bake the pita in the preheated oven for 8-10 minutes until well risen and ballooned. This usually means they are cooked through. To give them a good brown colour,  you cam leave them in the oven for a further 1-2 minutes.

Remove the pita breads from the oven and place in a deep dish covered with a clean tea towel. This will ensure that the pita's get softer before serving.

 


Pear bread

Ingredients
STARTER DOUGH
600 g - 1kg strong white bread flour
1 x 7 g sachet of dried yeast
SPONGE
300 g strong white bread flour
SOURDOUGH
350 g strong white bread flour , plus extra for dusting
oil , for greasing
FILLING & GARNISH
1 fresh conference pear, peeled
1 small bunch fresh thyme
Method
  1. For the starter, combine 200g of the flour with 200ml of lukewarm water in a non-metallic container – a glass jar is perfect. Leave it somewhere warm uncovered overnight.
  2. The following day, feed it by discarding half and adding a further 100g of flour and 100ml of lukewarm water.
  3. Repeat this feeding process each day until you see bubbles throughout the mixture (this is where a glass jar comes in handy). It will take a few days, possibly more, for the mixture to pick up the natural airborne yeasts and really start living. Don’t lose hope, it will happen!
  4. Removing 100g of the starter to make your loaf, chill the rest, covered but with a hole for it to breathe. You’ll need to feed this once a week – bring it up to room temperature first, allow it to bubble up, then recede (somewhere warm) for 30 minutes to 1 hour, then return it to the fridge within an hour or so. A liquid layer may develop on top, called hooch; stir it in if you like, or pour it off.
  5. To make the sponge, bring the 100g of starter up to room temperature.
  6. Combine the 300g flour and ½ teaspoon of sea salt in a bowl, then add 300ml of warm water and the starter.
  7. Cover with a towel and leave it to rise somewhere warm for 3 to 4 hours, or until doubled in size.
  8. In the meantime, top up the starter with 50g of flour and 50ml of lukewarm water (the weight you removed), allow it to bubble up and down as in step 3, then return it to the fridge.
  9. Either use your sponge straight away or chill it, covered, overnight.
  10. Now to make the sourdough bread. Bring the sponge up to room temperature (if needs be), combine it with the flour and 2 teaspoons of salt, then turn it out onto a floured surface.
  11. Knead for 10 minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 2 to 3 hours, or until doubled in size.
  12. Tip the dough onto a floured surface, knock out the air, then shape it into a round loaf, placing the pear inside on an oiled baking sheet.
  13. Wrap the thyme around as crown, over and prove for about 1 hour in a warm place, or until it doesn’t spring back when prodded.
  14. Preheat the oven to 220°C.
  15. When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife.
  16. Bake for 30 to 40 minutes until golden and sounds hollow when tapped. Cool on a wire rack.

Delicious served with blue cheese.