I want to see your favorite bread picture

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bemonkey on 18 Oct 2011 at 13:59

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:

http://www.facebook.com/pages/Bread-Pastry-Cake-and-Cookie/253290271359757#!/pages/Bread-Pastry-Cake-and-Cookie/253290271359757

bemonkey

 

 

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).

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bemonkey on 18 Oct 2011 at 15:42

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

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.

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

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century on 18 Oct 2011 at 16:47

My first batch I made.
Played with the pic in Instagram.

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

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thomaschacon on 18 Oct 2011 at 17:48

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.

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

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:

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bemonkey on 19 Oct 2011 at 20:41

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