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This is the last shot I have from my Pentax 645 NII. Well, the last one that sort of worked. I have not had time since to take more, so I'll be not updating for a while. Unless I find some older unposted shots...
Day Before:
1 1/2 cups bread flour
3/4 cup warm water
1/4 teaspoon instant yeast
Day of:
1 1/4 to 1 1/2 cups bread flour
1/3 cup lukewarm water
1 1/2 teaspoon salt
2 teaspoon liquid honey
1/4 teaspoon instant yeast
1. In a bowl mix the "day before" contents together with a wooden spoon. The dough will form a stiff ball. Cover with plastic wrap and allow to sit on the counter overnight or 12 -16 hours.
2. The next morning place this pre fermented mixture into a larger bowl.
3. Add in the water, honey and instant yeast. Mix with a wooden spoon till smooth and wet. Allow to rest for 10 minutes uncovered.
4. Add in the salt and half the flour; mix well. Place dough on a flat, floured surface. Knead for 8 min. while slowly adding (about a tsp. at a time) more flour till dough no longer sticks to your hands and is smooth and elastic.
5. Pour a tablespoon of oil into a clean bowl and place the dough in. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for about 1 1/2 hours or till doubled in size.
6. Pour out the dough and cut into 2 equal sizes. Press down with your fingers to remove some of the gas. Cover with plastic wrap again for 15 minutes.
7. Now, start to roll the dough like a jelly roll. Be sure that the roll is tight. Pinch the seam closed and then roll with the palms of your hand to make a log shape about `12 inches long.
8. Sprinkle two lines on a piece of parchment paper with cornmeal. Place the baguette breads onto each line of cornmeal. Cover with plastic wrap and allow to rest for 1 hour.
9. Place your baking stone into the middle shelf of the oven. Place a cast iron pan onto the bottom of the oven and turn on the oven to 425 degrees. Just before placing the dough into the oven bring a cup and a half of water to a boil.
10. Remove the plastic wrap and with a sharp knife make 6-7 slashes on top of each loaf. Place onto the hot baking stone and pour the boiling water into the cast iron pan. Close the door and allow to bake for 25 minutes or till golden brown.
Free form shaped bread aka rustic look bread. This is how it looks using pizza stone for baking and water steaming underneath.The crust is thicker, didn't have the shine but it's softer and fluffier.http://bisayajudkaayo.blogspot.com/2009/02/ok-so-im-little-late-to-jump-on.html
Bread and butter.
A|O|C
Copenhagen, Denmark
(March 12, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
新疆－库车－新鲜出炉的馕饼
Naan bread (oven baked flatbread) is a staple food in Xinjiang. Though it shares a name with the Naan of India, the Xinjiang naan bread is saltier and sometimes molded, as opposed to the hand rolled Indian naan. Xinjiang naan is quite tasty, and is great for soaking up the juices and sauces that abound in the regional cuisine. Shot in a big bazaar in Kuqa county, Xinjiang Uyghur Autonomous Region of China.
© All rights reserved. You may not use this photo in website, blog or any other media without my explicit permission.
Another attempt to make a chocolate swirl bread. This time round, I baked the loaf in a pullman tin. Read more about it here.
Item:
Title: Selling Bread, Curacao
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Height: 6 in
Width: 4 in
Media: Albumen print
Color: b/w
Country: Curacao
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For information about licensing this image, visit: THE CARIBBEAN PHOTO ARCHIVE
I know I'm a terrible geek but this loaf looks so pretty! It's an un-kneeded brown flour and oats loaf (made like a sourdough but with very little yeast instead, because I keep forgetting to revive my starter)