Le Petit Boulanger

"No-knead" bread.

recipe: english | türkmençe

In a little café in Charlevoix, MI. One of those cafés with regulars who stare at anyone not from town who walks in, foolishly hoping to blend in and not appear TOURIST.

Good bread nonetheless.

bread photos support a post made to thingsimadethenate.blogspot.com/

www.singulart.com/en/artist/tony-belobrajdic-10927 small all prima using Zorn's palette

I'm getting pretty good at making pita bread. What I'm not very good at is making a circle...

www.cookwithkushi.com/eggless-banana-bread/

old bread slicer,

5 loaves of bread in 1 day. A bit excessive.

Foodscape - Bread

My take on "food" photography. A macro "foodscape" of white bread. This is a focus stacked macro VERY close-up of bread using macro tubes on my Olympus OM-D E-M5ii

Delicious homemade bread!

food photography - food setup

Day blah of Sydney Lockdown - June/July 2021. Bread - yes.

Case study - irving penn still life

I looove Italian food :D

All handmade by me (knife included)

polymer clay, fabric, wood, alu paper

1:12 dollhouse scale

Must Credit to: 'https://homegets.com/' not Flickr.

Copy Link Address: homegets.com/

A composition of bread recently baked

Croissant, Pain au chocolate, scone, country bread

www.nightowlcraftworks.com/2011/03/29/a-great-french-brea...

just prepared traditional home baked bread

I made these breads. They look very delicious. I'll cut them tomorrow for breakfast.

I had cut the slice lines but then the bread started to explode at the seems and got that giant crack lengthwise.

So like any sane person I kept putting butter into the crack.

Looks like a bread and the most unbelievable it tastes like bread.

I think I made it! :)

i make this a lot... to the point that we rarely buy store-bought, at least lately. difficult to describe how good it is so i won't really try.

Pentax K-3 | A50/1.4 (top) FA31/1.8 (bottom)

Stuten is a sweet and fluffy bread. It is most commonly eaten with a spread of butter and jam.

I've been making sour dough bread these last few months. Thanks bluesinateacup for the recipe and inspiration. The loaves themselves have all been edible but not always very ascetically satisfying but I'm quite pleased with this effort from today

They make their own bread at Farmers Apprentice

Just out of the oven. Mmmm...smells so good. My second sucessful attemp at making bread.

small boule, my standard loaf of no-knead bread, poppy seed baguette

When I wake up in the middle of the night on the weekend, I don't ask "Why the hell am I awake at this hour?" I just enjoy it, the world is so quiet then. And it means I can justify a good long nap later that day.

It happens a lot when I have a big event that morning, out of fear of oversleeping. Sometimes it just happens and I read for a couple hours before falling asleep again.

These breads are the fruits of yesterday's 2:30 am awake time. Inspired by E, I checked out Artisan Bread in Five Minutes a Day and made the basic master dough for the boule and baguette. I already had a batch of NKB dough brewing, so I baked that so we could compare the breads.

Oh yeah, once you get used to working with the wet dough, it really is as easy and less time-intensive as described. There's just a bit of waiting for the dough to rest and bake. If you plan ahead, you can have awesome fresh bread every day.

('F' test)

I ran out of peanuts and resorted to bread. The peanuts are WAY better for them.

Plain honey buttermilk bread on the left, honey buttermilk bread with extra honey, cinnamon and raisins on the right.

Same recipe as the last bread I baked.

I toasted the coconut but forgot to add it to the bread.