Over the last little while, I have been taking happy snaps of almost every loaf of simple bread that I have made.
This little exercise probably suggests that I have too much time on my hands - probably really should be doing other things - true!
All loaves have been made with the same basic recipe. Some have been high hydration, some have been low hydration. Some have been plain bread flour, some have been partial wholemeal. Some have had autolyse, some have not. Some have been kneaded, some have had stretch and fold. Some have retarded bulk ferment, some have retarded prove. Some are baked with steam, some not, some with a cloche. Some at higher temperature, some at lower.
Here is the result.
Unfortunately, the lighting is not particularly consistent - but hey, I am working in my kitchen, not in a studio.
Keep on bakin'.