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.

Another homemade sourdough loaf.
I have really enjoyed the challenges to produce a good looking loaf that doubles up as a photographic test shot as well as feeding the family with fresh warm scrumptious bread.
A golden crunchy crust with a velvety crumb, delicious eaten freshly sliced, toasted or even with your favourite topping.

This image was shot using flash and daylight techniques, I wouldn’t usually shoot with direct sun on the set but felt that it actually benefited the image as the sharp contrasting shadow it created in the foreground complimented the scoring pattern on top of the bread which I achieved using a very sharp blade. The parchment paper was used to compliment the crust and the rustic background colour and texture chosen to compliment the overall look of the rustic organic loaf.

As many of us are working at home, and also have much more time with the family (it was a Saturday), I planned a photographic test shot using a recipe my 14-year-old son put together.
Working as a team was fun and educational in many ways.

The poached pears were infused with: 1 clementine rind, star anise, cloves, a stick of cinnamon, a dash of rose water, some finely grated tanka bean and a pinch of turmeric.
The pears were absolutely divine and the infused syrup flavours were out of this world, a very special treat.

Photography by Artemi, Food Preparation by Otis : )

Homemade sourdough bread with smoked salmon, cream cheese and baby spinach.
A sprinkle of dill, a squeeze of lemon juice and finished with freshly milled black peppercorn.

One of London’s finest cake manufacturer.

Ingredient layers:
Tiger bread bun
Smashed avocado, chopped red onion and coriander with lemon juice
Sliced red onion
Chicken breast coated with seasoned and spicy breadcrumbs
Smoked garlic mustard mayo and natural yogurt mix
Cured streaky bacon
Gherkin slices
Rocket leaves