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 the batard, proofing in a banneton lined with a clean kitchen towel, generously dusted with flour.
Last one in this set — a great photo I really wanted to include! Back when I was still learning to score by feel, I made a lot of guesses. Here I scored the loaf vertically, and I’d also missed the ideal proofing window, baking it a little late. At that point, scoring isn’t really the move — but I did it anyway, straight up and down instead of angled. Baked on a cold sheet. Result: flatter than it could’ve been. I love this photo — it’s perfect for learning from, and I picked it on purpose. Steam, heat, scoring, proofing timing — it’s all covered in the book.
