Maker Β· Louf Bakery, Amsterdam Β· Bread
Louf: neighborhood bakery from Amsterdam that fills your oven with sourdough
Sourdough that gets 18 to 20 hours to rise, made by hand daily in an open bakery in Amsterdam-West. You get it frozen and finish it in your own oven, so there's always warm bread on the table whenever you need it.
The story
Who's behind it
Louf Bakery started in 2022 on Bilderdijkstraat in Amsterdam-West. Co-owner Mourad Saber lives in the neighborhood and wanted to start a bakery with his mother. It took a different path initially, but many of her recipes still form the basis of what goes in the oven now.
By now there are four locations: Bilderdijkstraat, Wittenkade near Westerpark in the Staatsliedenbuurt, De Pijp and Molen De Otter. Louf mainly supplies hospitality and is oriented toward French style and technique. At Westerpark it's an open bakery: guests see the bread being made through glass.
Long fermentation
The sourdough ferments 18 to 20 hours and is kneaded and shaped by hand daily. That long fermentation creates a pronounced crust. The base breads use French stone-milled wheat, the classic loaf combines 80 percent French wheat with 20 percent French rye. The spelt sits at 60 percent spelt flour and 40 percent spelt whole grain flour.
For you it's logistically sorted. Louf delivers the breads frozen; you finish them in your own oven. The focaccia sheet of over two kilos contains semolina and Italian olive oil and takes a couple of minutes at 220 degrees from frozen. You decide when there's fresh bread on the table.
A neighborhood bakery
Louf's locations are neighborhood spots, where bread is given away daily and accessible pricing is a deliberate choice. During a renovation they gave free bread to the neighbors to make up for the disruption.
Mention Louf by name with your bread basket or aperitif board: sourdough from an Amsterdam neighborhood bakery, made by hand and fermented nearly a day. Because you finish it yourself, every piece reaches the table warm.
βBread should be accessible, without shame if your mother walks in.β
Chefβs tip
Bake the focaccia sheet from frozen for about 5 minutes at 220 degrees with 20 to 30 percent steam. Thawed you need only 4 minutes. That way you keep the crust crispy and the crumb airy, even during a busy service.
How to use it
Ideas for your menu
Sourdough as the base
Thickly sliced, toasted, under a rich stroganoff or next to a rich broth.
Focaccia with drinks
Warm from the oven, in pieces, with good olive oil and sea salt or as base for a loaded bite.
Spelt with cheese
The fuller crumb of spelt goes well with a sturdy cheese or a sharp tapenade.
Pistolet for lunch
Small format, airy, good for a sandwich from the menu or with soup.
For your menu
βSourdough from Louf Bakery in Amsterdam. Made by hand and fermented 18 to 20 hours, finished fresh in our oven.β
Products from Louf
What we carry from this maker
Classic wheat sourdough 700 grams
80% French wheat, 20% French rye. Frozen, finish yourself.
Classic wheat sourdough 1400 grams
Large floor loaf to slice and toast.
Spelt 1400 grams
60% spelt flour, 40% spelt whole grain flour. Fuller, nutty crumb.
Natural focaccia sheet
About 2.2 kilos. 80% French wheat, 20% semolina, Italian olive oil.
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.