The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Baking photos and discussions of food photography

bantrybay's picture

Wheat with a touch of Rye

June 6, 2016 - 10:23am -- bantrybay

Used the overnight Wheat from Flour Water Salt Yeast ... replaced 100g of white flour with Rye. 

Could have used two more minutes in the oven. Rye adds a pretty tricky element, not sure I am ready for that yet (this would be my fourth, maybe, loaf) - but it sounded like a delicious addition. 

The crumb, thought o a little late ...  

kendalm's picture

Green / Chartreuse color in Bagettes

May 22, 2016 - 7:30pm -- kendalm

Hi, anybody notice that pro bakers in France often show off there baguettes and interior looks a little green.  I've been working a lot on flavor and color recently experimenting with longer Autoyse times and just this weekend noticed this color coming through.  Personally I think it has to do with the outer crust especially if it's a nice dark brown in places.  Anyone noticed this before and if so, any idea what's going on.  I'm pretty happy with this batch (please excuse the middle burst that didn't happen in this pic :)

missyork29's picture

1st Bread Photography Post

May 8, 2016 - 10:19am -- missyork29

Hello! I'm a Animator and hobbyist bread baker and pasta maker. This is my first post here, but have been following for a while and have gotten a lot of inspiration and questions answered from this blog. I started out with Tartine's country loaf and flourished from there. Lately I have been making alot of bread from Sarah Owens new book Sourdough, which I love! I also pair my bread baking with my passion for macro photography. Here are some recent photos:


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