Sometimes It’s Better To Be Lucky Than Good
This is true in bread baking, of course. We are all more or less methodical, trying to get everything just right. But everything is never just right. Then, something inexplicably wonderful happens and the best bread ever known comes out of your oven. And it’s either because you’re amazingly skillful, or pixies, leprechauns, angels or karma paid a visit. In my case, I would bet it’s pixies.
The same is true in photography (that’s why they’re called “pixels”).
Yesterday was a lucky day both for bread and photography.
The bread was Hamelman’s Five Grain Levain, a bread I’ve made 5 or 6 times. This time I used real cracked rye—as called for in the formula—instead of the cracked wheat I’d been using. And I scaled the dough into six mini-batards (or short, chubby baguettes). They came out spectacularly well—crust, crumb, ears, spring, flavor.
Then, of course, I had to capture them on camera. So I pulled out my new underwater camera, placed the cooling loaves in the sunny dining room, and … PIXIES!!
The shots below are in more ordinary light, but still nice.
May luck visit you all.