October 18, 2011 - 1:59pm
I want to see your favorite bread picture
So,
I love baking, cooking, cake decorating and than taking pictures of my work. It is rewording to take a look at your creation after so much time spent in the kitchen. Even if it was not you who baked it, post a picture of brads that left you in wow. I am looking forward to see all the beautiful pictures of our common interest; bread.
I also have a FB page where I would love to see you post the picture so people who visit my page can see what amazing bread you can bake. I am sure people will enjoy it tremendously. For those of you who want to do that please go to:
bemonkey
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I don't do Facebook, sorry, but here's one of my favorites: a boule of Nancy Silverton's Olive Bread.
Everything came together for this loaf: oven spring, scoring, and even crust bubbling (a consequence of a long retardation).
That is a stunning picture. I love the background with blue sky and city buildings. The bread, it is beauty. It looks like it dominates the city from up top where it sits....
Thanks,
bemonkey
Here's one of my faves. Different shapes of proth5's "bear-guettes".
Glenn
That's a beautiful Olive loaf! What did you cook it in/on? Is the recipe readily available? If not, I'd be interested in knowing the book title. Thanks.
Thanks. It's is from Nancy Silverton's Breads from the La Brea Bakery.
It's (white) sourdough, bread flour, oil-cured olives, thyme, and a few other things; retarded in the refrigerator overnight.
I think I made it in a banneton.
Glenn, that is simply gorgeous. I know this is not topic of this post, but a short intro on shaping the "bear-guettes" (if that is official term for the flower like shaped bread) would be appreciated. The color on them is just perfect, like everything else. I would love to try to make this shape. It would be beautiful on the table for upcoming family celebration.
Thanks for posting.
bemonkey
The "bear-guette" is my name for a baguette formula created by TFLer proth5. Discussed here: http://www.thefreshloaf.com/node/23742/baguette-and-variations-junior
The flower shape is called a margueritte. Here are some shaping videos that are very helpful, including one on marguerittes: http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html
Enjoy.
Glenn
... I baked recently.
My first batch I made.
Played with the pic in Instagram.
An older photo ...
Thanks Glenn,
I have just glanced through the links you posted. But, already saved them in favorites for more through investigation. :))
German Foodie, that is such a elegant photo with great looking bread.
Century, great crust on beautiful bread.
PiPs, that is just perfect.
I am enjoying tremendously what you are all posting here.
Thanks,
bemonkey
Also from Silverton, but I forgot what they were.
I think they're Walnut loaves, also from Breads of the La Brea Bakery.
Bigger image here.
...that bread could be art:
http://www.farine-mc.com/2009/11/light-as-banana.html
(this one pops into my mind as one of the prettiest loaves I've had to pleasure to see.)
And there have been so many, since, on TFL (and now in this thread!).
Thanks to all for sharing photos of your beautiful breads.
:^) from breadsong
I so agree with you Breadsong. For me making bread is an art that can be so decadent and pure at the same time. The more you know about baking the more you see it as an artistic way of expression. Loving seeing all these beautiful pictures and hope that a lot more people will post their favorite pictures. Thanks everybody for sharing.
bemonkey
Hamelman's 5 Grain
Get on the bandwagon, too! :p
The latest variation on my favourite 'Faux Poilane' with mixed levains.
Basic White Sourdough
recipe from Therea over at Northwest Sourdough
http://www.northwestsourdough.com/recipes/
Bulk ferment for 5 1/2 hours the large round I put in the fridge over night mini's I shaped and let proof for about an hour and baked.
I've been baking the WW sourdough for about a year now with Claudia Jean ("CJ"), my whole wheat stiff starter. The sesame-kalamata add-ins are a recent development, but oh-so-tasty, especially with a schmear of double-cream feta (soft and mildly pungent - so very good). I'm not much of a shutterbug (instagram and the Camera+ app are my new best friends) but I am happy to share these!
Kalamata Olive loaf (top), CJ's WW Sourdough (bottom):
Sesame-Kalamata crumb:
P.R's "Artos" Greek Celebration Bread
Oh wow. Look at all these beautiful pictures. Whenever I have some time I like to wonder through your post and look at pictures of bread that people post here. Keep up please with adding your pictures. It is a great joy seeing them.
Thanks
bemonkey