The magic of bread
One of my favorite bread-making books is Dan Lepard's The Handmade Loaf. If you open my well-used copy, you'll probably be hit by a small cloud of flour coming out of the pages. It's a beautiful book, full of very nice recipes, photographs and stories. I wrote a review of it for the Daring Kitchen site. Here's the relevant excerpt:
Another interesting recipe is that for Maize bread (page 73), whose ingredients include polenta and corn flour. I had tried making bread with corn flour once before and was not successful. The photos of this bread made me decide to try Lepard's recipe. Besides being excellent, the result was of a beautiful yellow color. In the headnote, Lepard tells the story of how he got to taste pane di mais for the first time in Italy. Such personal connection with the breads and also with the people who shared their bread-making stories with him gives a particular human dimension to the book.
You can see a photo of slices of the baked loaf on the review page. In the photo above, I peek at the leavening dough in the brotform lined with a vintage napkin. I ♥ baking bread.
This is my submission to week #8 edition of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook. Savoring the weekly gallery is highly recommended: it's a very special mid-week treat.
The photo was shot in color and then converted to sepia.
This post contains the gallery of photos submitted to the event.
