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.
Using my last strong bread flour for a while, I decided to making the traditional Easter treat of "Hot Cross Buns".