I have learnt that making bread is an art form, from perfecting the chemistry behind the temperatures, ingredients, and quantities for each type of bread to the patience of letting it rise between 10 plus hours (overnight). After a much shorter second rise, the next step is to decide how to present and score which is not just for visual purposes, it helps with the rise when baking. My new creation which I called a twisted rustic baguette was a real treat, infused with thyme and rosemary. My starter is the key for everything coming together, and I am happy I have shared it with many others, helping them created their own homemade sourdough breads.
Author Artemi Kyriacou
Food and Still-Life Photographer based in London. www.artemi.me