Process

In art schools and salons, and in conversations among artists, "process" is frequently a topic of conversation and discussion.

The process of doing specific things is viewed very differently within any group.  Some cherish the process or journey as a crucial part of the goal while others see it as frustrating, painful, and not nearly fast enough.  I have had this philosophical discussion with many photographers, writers, and those involved in myriad physical endeavors.  The feelings of most seem to fall somewhere in the middle.

I was thinking about this while making bread yesterday and it led me to a photographic study of the subject.  Just as I make a pretty good loaf of bread, but perhaps not approved by Le Cordon Bleu, my photographs of that loaf are decent but can always go farther and improve.  So the process of baking and the process of photography hold many similarities.  Since this loaf of bread is only being shared with you visually, the recipe is included here so that you can begin your own process or journey in bread making.

dough ready to rise

kneading the dough

finished and sliced loaf

crumb texture and cheese details

I use a traditional bread recipe, adding about a cup of Jarlsberg cheese chunks, and substituting 1-2 cups of whole wheat pastry flour for some of the regular flour.  Letting the dough rise twice in the bowl and once in the loaf pans makes the bread texture that much better.

For two loaves, use the following recipe:

2 packages instant dry yeast

1/2 cup warm water

1 3/4 cups warm water

3 tablespoons sugar

1 tablespoon salt

2 tablespoons good olive oil

1 to 2 cups whole wheat pastry flour

1 cup Jarlsberg cheese, cut into chunks

4-5 cups unbleached white flour

Dissolve yeast in 1/2 cup of warm water and let stand for five minutes.  Mix in the remaining water, sugar, salt, and olive oil.  Add the whole wheat pastry flour, cheese, and unbleached white flour, cup by cup, until the dough becomes difficult to mix.  Flour a clean surface and begin to knead the bread, this usually takes about 10 minutes, or until the dough is no longer sticky.  At this point, you can usually poke a finger in it and the indentation with disappear.   This process is mesmerizing in the same way taking and processing photographs is.  Let the dough rise until double in size, punch it down, and let it rise again.  Oil and flour 4" x 8" or 5" x 9" loaf pans.  Shape the loaves and let them rise one more time.  When doubled, bake these wonders at 425 degrees for 25-30 minutes or until golden.  

I promise that I won't be channeling Julia Child in my next blog!

until next Monday,

DB

a passion for the image