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 here, proofing in a rattan banneton.
A great photo, honestly — this is me, in the past, still learning why scoring matters and how to do it right, and it shows exactly what not to do. Perfect demonstration! The cuts were made with a knife and too slow, so they’re ragged, and they’re straight up and down instead of angled, which is what helps the bread open properly. I also didn’t know about steam baking yet at this point! The loaf still turned out lovely — but it could’ve been so much better. The book covers both why steam matters and how to score properly.
