The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Autumn the third - Painted Bread

Salome's picture

Autumn the third - Painted Bread

I have to confess that I'm not very busy these days. I've got a lot of free time because university hasn't started yet and in addition to that, I'm very limited in what I do because I've got some weird inflammations in my feet. And my friends are all working or have already started school or . . . I can't go and hike, I can't meet friends, but I still can bake! The more time consuming, the better. I'm keeping myself busy and happy this way. And my family well-fed ;-).

A freshly baked bread and some "colors" - That's what you need for painting a bread. In my case, it's Hamelman's "Rye Sourdough with Walnuts" but without walnuts. It's basically a bread made with sourdough, 50% whole rye flour and 50% high gluten flour. (in my case, normal bread flour with some Vital Wheat Gluten.) I tried a dark color and a white one, but the dark was not visible on the rather dark crust. For the dark one I just over-caramelized sugar until it was very dark and then added some water, let it cool and mixed it with egg yolk. The white is a corn starch - water blend.

I baked the bread as usually and started to paint with a normal brush as soon it was out of the oven. The crust is hot and makes the water of the colors evaporate. Nothing easier than that! After the "art work" was done, I baked it for another few minutes, no more than five. Et voila, a bread that will impress everybody.

The flowers and leaves are all out of our garden. I've been saying for the last couple days that the falls has come and here's now the proof. it is autumn. And it's beautiful.



chouette22's picture

... just stunning looking breads and that first picture - true artwork! Such a great idea!

cake diva's picture
cake diva


You're obviously a woman of many talents.  The breads not only came out obviously beautifully unadorned, but are now edible works of art with the gorgeous "paint".  I'll keep this in mind if I ever get to open a stand at the local Farmers' Market. Love to see more of your creations!-- cake diva

SylviaH's picture

Salome,  Such talent and imagination!  Gorgeous artwork on your loaves!


dmsnyder's picture


I just see you at home, bored silly with all your creativity bottled up then bursting out in a fit of baking!



Paddyscake's picture

but, I did see you other posting asking about culinary schools. If ever, you should have questions in your mind about your career, I know you would be remarkable in a baking venue.  You've imagination and an artistic eye.


Salome's picture

yes, I know . . . The thing is, I want to do both. I love the idea of studying Social science and law, because that will be very useful for my second big passion.(I'm lucky to live in a country with direct democracy where even young people can have an influence in politics.)

I think I'll try to get a stage at my favorite bakery this winter, a bakery where I know that they still make artisanal bread without any dough enhancers, etc. Maybe this will help me to find out whether baking as a professional could be something that I'd enjoy to do or whether I better stick to hobby baking and simply the best oven available when I build my own little house. ;-)I know already by now that I wouldn't enjoy baking in one of these standard bakeries where no real craft is done anylonger. My dream would be my own little bakery, baking breads I do enjoy, organic and, of course with some exeptions, healthy.

I'm determined to get a bachelors degree first and if I'm still very fond of baking in three years I could maybe do one of these one year french boulangerie degrees. Or something similar. I'll see.



wally's picture


Beautiful loaves!  And as looked at your designs I was transported back to cave dwellings in New Mexico I've explored and the artwork left there.

Thanks for the memories!


Salome's picture

Really? I didn't know about any cave art similar to the patterns I often paint. that's interesting!

Kroha's picture

Hi Salome,

Your loaves are so beautiful, and photographs are lovely as well!  I have seen your posts before, and find your adventurous spirit very liberating.  I am new to baking bread, but today, after reading your post, decided to seriously modify a recipe for the first time.  It is still sitting in the oven, so who knows what will come out, but so far it looks decent.  One day I will figure out how to post pictures as well!  Meanwhile, just wanted to thank you for inspiration.


Salome's picture

Hi Yulika,

and if it doesn't turn out great the first time - try it again. My first own formulas weren't great. I think the most important thing is to learn how a dough should feel. Proper kneading is the key to a great bread. Or at least one of the keys. The best thing is if you bake a lot of breads and learn trough that how formulae are composed. another good idea is to take a formula you like and just adapt it somewhat. when adding other things, pay attention that the hydration stays about the same, that the dough is as tacky as it was in the original.  

Have Fun!