The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1st Bread Photography Post

missyork29's picture
missyork29

1st Bread Photography Post

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:

I have much more on my blog: http://missyork.tumblr.com

A question: I recently came into possession of some freshly milled flour. I was told I'd have to up my hydration when using this flour. Any recommendations on how much that might be if I use the freshly milled flour for my whole loaf?

Thanks!

 

 

Matt H's picture
Matt H

Your bread is ready for its closeup!

Looks like your bread-baking skills are well advanced, but based on photo #3, you also occasionally suffer a "room where the bread baker slept." :)

I think you may need an extra tablespoon or two of water per cup of flour, but let the texture be your guide. May take a couple of bakes to get it dialed in to the way you want it. Enjoy the journey and keep the photos coming!

missyork29's picture
missyork29

Thank you for the kind words!

I have never heard of the term "a room where the bread baker slept" but that's very clever. It did happen that one time and now I know what to look for prior to baking. I imagine that's not a desirable trait for a loaf to have.

And thank you for the advice on the hydration levels for my freshly milled flour. I will be sure to report back when I use them :)

Matt H's picture
Matt H

Ha ha, you can't avoid all of these caverns and tunnels. Sometimes when I get a particularly big one, my wife teases, "Look! Here is the room where the baker sleeps, and his wife, and his children, and their dog..."

dabrownman's picture
dabrownman

Welcome and happy baking 

missyork29's picture
missyork29

Thank you! =)

gulia3art's picture
gulia3art

You have a wonderful blog and such beautiful photos! I also like to photograph food, I like these tips http://weedit.photos/2017/how-to-edit-food-photos/  And you?

Aravinda's picture
Aravinda

Your photos are gorgeous. 

I mill my wheat and use the same amount of water I used when I used to buy flour.  

In fact sometimes I find that while kneading / rolling it out I might add a handful of rolled oats to absorb excess moisture.