Home › Forums › Baking — Breads and Rolls › Playing with bread upload pics
- This topic has 7 replies, 4 voices, and was last updated 4 years, 6 months ago by Mike Nolan.
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April 24, 2020 at 8:11 am #23137
Since I have no idea what I'm doing, I wanted to test uploading two bread pics. I reduced them by guessing. One is the no knead cranberry pecan which goes into a cold oven. The other is semolina which goes into a hot pot.
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You must be logged in to view attached files.April 24, 2020 at 8:27 am #23141Just one more test. Thanks!
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You must be logged in to view attached files.April 24, 2020 at 10:03 am #23144If you're on a PC, I strongly recommend using Irfanview. It is free for non-commercial use, and it gives you a lot of tools to manipulate images but it is very easy to use.
I take most of my photos at high resolution (6000 x 4000) and use Irfanview to reduce them to 600 x 400 before uploading them. Sometimes I'll crop out stuff on the sides that isn't needed, like the edge of the pan.
It has a batch mode for processing large groups of photos, but I usually do one or two at a time, so I don't use that mode a lot. You can manipulate all the way down to the pixel level.
I have something called a ShotBox, which is a portable small photo studio / light box with several photo backgrounds (a Christmas present from my son, who was one of the kickstarter participants for it), but I also went to the craft store and bought a 20x30 sheet of foam board that I use as a background for larger things.
April 24, 2020 at 1:10 pm #23152Thanks, Mike, I'll check it out.
April 24, 2020 at 1:26 pm #23153Your breads look wonderful, Kimbob!
April 24, 2020 at 10:26 pm #23177I second what Swirth said, your breads look great Kimbob.
April 29, 2020 at 5:16 pm #23353Thanks S_Wirth and Joan!! I'm not that enthused with no knead bread but those 2 come out good and are the only no kneads I make.
April 29, 2020 at 7:44 pm #23363I've never been a fan of no-knead recipes, either, but there's an article in the latest Bread Lines (BBGA newsletter) that talks about Prof. Calvel's 'improved mix' idea versus the old French practice of "mix a little, ferment a lot". I think no-knead recipes might come close to that old practice in spirit.
I think one of the best set of baguettes I ever made was the time I was testing how many rises I could get out of the yeast, as there was a discussion underway that claimed you couldn't get more than 2 rises out of a lean dough without running out of sugars for the yeast to eat.
I'd let it rise for an hour, punch it down, let it rise another hour, etc. After 6 hours of bulk-rise, it was still rising just fine, and at that point I shaped, proofed and baked them.
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