These photos accompany Savory Bread and Baking Cookbook. Don’t have this book yet and want the full recipe? Get this book on Amazon.
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Step-by-step photos
Before I had a stand mixer, I kneaded bread in a bread machine on the standard dough cycle — turning it off during fermentation so it wouldn’t add heat. The dough develops more mature flavor that way than when it rises too fast. All the kneading methods — by hand, stand mixer, bread machine — are covered in the book.
Shaping a tight batard, proofing in a rattan banneton. I let this one proof a bit too long, so I baked it unscored. Everything on scoring, judging when the dough’s ready to bake, and steam — it’s all in the book.
