It was hard to take photos during the bread-baking class at the San Francisco Baking Institute I attended last week. I was always focused on the task at hand and my hands were usually not in the ideal conditions to pick up the camera.
The quiter moment came at the end of each day, when we tasted our bread production. We mostly made baguettes using different methods and then evaluated the pros and cons of each in terms of look, smell and flavor. The photo above shows the beautiful crumb on a couple of baguettes made by our teacher. Their smell and flavor were as good as their look.
Color is necessary to show baguette's crust. I shaped and scored the two above.
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This is my contribution to edition #127 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Sreevalli of Ammaji Recipes.
The top photo was shot in color with my iPhone and then converted to black and white (Lightroom preset B&W Look 4).
The gallery of images contributed to the event.
I love that crust and crumb on that bread. I am envious that you took this course.
Thank you, Debra. We are lucky to have such a resource in our community.