Bread making is simple. All you need to water, flour, and yeast.
Sourdough starters are prized pocessions of bakers. Make with equal amounts of flour and water and natural yeast found in the air around us. Fed daily, starters are often kept for many years and even handed down from one generation to the next.
Aw ater proof camera set on a timer, placed on the bottom of the mixing bowl took this on its own-so maybe photography is less than pressing the shutter after all.
Not all breads need kneeding, but the feel of dough changes as you kneed it, its a feel thing and a very imprtant part of the process.
Any baker will tell you how they feel when they hold a piece of dough thats been kneeded and worked with the hands. Its quite a personal and intimate experience.
The length of time dough is left to prove determines the subtle flavours of the bread.
A bread cloche dipped in water, traps the steam and gives the bread its crackly, golden-brown crust.
Like photographs, every loaf is different and unique. A combination of elements brought together at any given moment,never to be repeated.