Artisan Bread | northern California photographer

It's been a long, although much needed, winter. For us, that simply means we cannot put in our yard nor garden yet. The ground is still full of puddles. To avert my attention I've been working on still life photography. Most specifically, food. This recipe of Artisan Bread intrigued me, and so it has become a photography subject.

I am not a cook. I enjoy baking, at best. I like to keep things simple and this bread recipe looked pretty easy.  I even improvised a bit and made it even easier!  The recipe is below with the following changes: I used a bread maker for the dough. I put it on the two hour dough cycle rather than the 12 - 18 hour wait time. I didn't add any other ingredients as the recipe suggests. Nor did I wait two hours before baking after the gentle kneading or turning in the corners. I was in a bit of a hurry as I wanted it for our supper and I got started far too late. I also used regular yeast, not the Rapid Rise as the recipe states.

With all my modifications, this recipe was very forgiving. It still turned out really delicious! We especially enjoyed it toasted slightly with a bit of olive oil. Butter would be delicious as well. But then, when isn't it delicious?!

Artisan Bread

I didn't photograph the process of mixing and working the dough as my hands were covered with flour and a bit of dough. That really doesn't jive well with camera controls!As promised:

Artisan Bread Recipe

3 cups flour (all purpose or bread)1/4 tsp. Rapid Rise Yeast  (I used a full packet of regular rise.)1 1/4 tsp. saltMix the above in large bowl with a fork. Add 13 oz. of water and mix until sticky with a spoon or spatula. Cover tightly for 12 - 18 hours. Turn out onto well-floured board or counter adding cornmeal, sesame seeds, or bran if you choose.  Fold each corner toward the center and using a spatula or scraper, turn upside down onto parchment paper.  Cover with flour sack towel and let rise for two hours. Heat oven and cast iron Dutch oven to 450*.  Remove lid, lift paper with dough on it and place into Dutch oven with lid on. Bake for 30 minutes. Remove lid and bake for 10 minutes. Turn out onto rack to cool. Makes one loaf.*** Dough is very sticky so flour hands thoroughly. Do not over handle dough; four folds are plenty. I hope you enjoy this bread as much as I do!  

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All landscape and still life images are available for purchase.

Please CONTACT ME at nadeen@nadeenflynn.com to purchase prints or schedule your portrait session.

Nadeen Flynn is an award winning northern California portrait and fine art photographer. Living in the greater Sacramento area, she specializes in senior and teen portraits as well as fine art landscape and still life photography. Nadeen’s style is authentic, fresh and personality-driven. This retains the timeless features of photography that create family heirlooms. She offers in-person workshops and mentoring. She currently lives in rural northern California with her husband and a couple thousand walnut trees.

Currently booking 2017 senior portraits. Locations include Yuba City/Marysville, East Nicolaus, Wheatland, Lincoln, Woodland, Roseville, Rocklin, and Sacramento areas.

(530) 633-7575