Monday, November 24, 2008

Painted Decorative Bread

I am a bread artist. It is one of my favorite mediums... and why shouldn't it be? Bread is one of the most personal and comforting foods around. I spent many years learning its rhythm and style. Learning to appreciate it's personality. I love it. I may in fact have an unusually unrealistic obsession with bread. I am okay with that. It reaches millions of souls. It fills a void. It brings strength. I think if I was a food, I would be bread. So, here is a picture of my work. Whole grain satisfying loaves painted with an all natural edible compound (no I won't tell you what it is!!). In the future I will tell all. In the meantime... take a look at pure love. This is my passion.

8 comments:

Amy said...

Okay Stephanie...WHAT is your favorite whole grain bread recipe. A few months ago, I had searched high and low--finally finding one I love. It's from America's Test Kitchen. BUT I am always open to new bread ideas. I love the hearty stuff. No sissy stuff!

Chef Tess said...

Amy,
My darling!! You are my certainly an kindred spirit when it comes to whole grain!! I have a lot of recipes I use for whole grain but my biggest secret is to go light on the flour or have it fine ground. Whole grain is wonderful for it's fiber if you also allow that fiber to absorb moisture before baking...or bread will be very dry and need 2 inches of butter piled on top just to choke it down. My advice is to find a good sponge recipe. This allows the flour to absorb a lot of moisture early on and makes a very tender loaf. I have one I can send you, but will most likely post it here in a bit. My mom's 5 day bread is great for whole grain! Just make sure you follow the directions, especially the "wait 10-15 minutes" before adding more flour. If you add whole pieces of grain (oats, flax, etc.) Use a few tablespoons and add them at the end of the mixing process. This will allow the dough to fully develope without having those grains cut the gluten. More on gluten later too...

Amy said...

The science of bread just fascinates me. It's magnificent stuff.

The recipe I've been using uses 7-grain hot cereal. It's the first thing you do: boil some water and add to the cereal so it can "plump up." I think it adds a lot of moisture, along with the grain.

I'm looking forward to trying your recipe!

Chef Tess said...

Perfect! I use cooked cereal in mine too! You just keep practicing and you will be so great at it! You should read The Laurel's Kitchen Bread Book. It is all about whole grain bread. One of the best I have EVER seen... and I am obsessive!! I found the first edition at a used book store and devoured their knowledge. It's a humorous read too! Great people. Well worth finding.

once in a blue moon... said...

gorgeous, and tell us now how to paint, iwannadoito...

La Table De Nana said...

My friend above just sent me..
You are a beautiful break baker:)

My Sweet & Saucy said...

I love this technique...simply gorgeous!

Erica Miles said...

Wow! Stephanie, I nevah knew! I'm afraid I may need to paint some bread in the near future. I will not become famous, though. If it weren't almost 10 pm I would run in the kitchen and whip up a batch of bread to fiddle with.

I am really impressed and I think you have a great way of writing. No wonder you get to be on TV. You have MY vote.