Baker, Amsterdam
Nadya Denisenko
Twelve months of bread, laminated dough and the notes behind each bake. Trained in bread and viennoiserie at the ENSP Ecole Ducasse; baking daily since.
See the portfolioLong ferments, small batches, the same loaf until it is right.
Bread and viennoiserie baked at home on a two-day schedule, documented bake by bake.
Selected work
About
I bake bread on a two-day schedule out of a home kitchen, mostly naturally leavened, mostly the same handful of formulas until they behave the way I want them to. A miche baked once tells you very little; the same miche baked forty times tells you what the flour does in July, what an hour of extra bulk costs you, and how far a levain can drift before the crumb goes tight.
Alongside bread I work through viennoiserie — laminated doughs, enriched doughs, the occasional praline babka — because lamination punishes sloppy temperature control and I would rather learn that at home than on a service.
Every bake here is logged: formula, timings, ambient temperature, what I would change. The photographs are the results; the notes are the reason I keep them.
Download portfolio (PDF)Contact
Open to bakery work, stages and collaborations.
Thank you — the message is with me.
I answer between bakes, usually within two days.