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"La baguette" (with Apo Summicron 90 Asph)


Doc Henry

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... at my french award-winning baker :)

here's the real French "baguette" burning , out of the oven

good flour is very important according to my baker

 

Small report one morning at 6 am !

 

a first image to put you in appetite

I do not disturb them , when working with my 90mm :)

 

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Leica M7 (accurate exposure measurement)

Apo Summicron 90 Asph (a fabulous lens)

Kodak TX400

without flash but with monopod

 

Thanks for looking and commenting

Best

Henry

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Here is my baker and his apprentice :)

 

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Kodak TX400

Leica M7

Apo Summicron 90 Asph

no flash + monopod

 

Best

Henry

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Wonderful. I remember my first time ordering a half loaf and being handed it along with a sheet of paper to hold it from the middle.

Stuart, la baguette, the real,it reminds you of memories isn't Stuart ?

I miss it when I was in London !

Thanks for your comment

Best

Henry

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Alignment of "baguettes" (uncooked) in length , in grooves of a special tissue (in the foreground) ,

before placing in the oven.He has a large wooden spatue for aligned properly.

But before to put in oven , they will make "stripes" , in an extremely fast way.

 

Such that by the end, we get this little "crunchy crust" across the baguette, visible in the first photo

 

Welcome, dear visitor! As registered member you'd see an image here…

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Kodak TX400

Leica M7

Apo Summicron 90 Asph

 

Henry

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Doc, I can smell the fresh baguette from your pictures.

When in France it is my basic food. But ... identifying the right "boulanger" is the trick. It has to be made in small batches such that it is warm; and no queue is a bad sign:cool:

Nice captures.

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Doc, I can smell the fresh baguette from your pictures.

When in France it is my basic food. But ... identifying the right "boulanger" is the trick. It has to be made in small batches such that it is warm; and no queue is a bad sign:cool:

Nice captures.

I feel I've given the appetite of the "baguette" on LUF . Ah, I'm happy!

Thank you Ali :)

Best

Henry

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