Doc Henry Posted October 24, 2014 Share #1 Posted October 24, 2014 Advertisement (gone after registration) ... 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 Welcome, dear visitor! As registered member you'd see an image here… Simply register for free here – We are always happy to welcome new members! 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 2 Quote Link to post Share on other sites Simply register for free here – We are always happy to welcome new members! 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 ' data-webShareUrl='https://www.l-camera-forum.com/topic/236012-la-baguette-with-apo-summicron-90-asph/?do=findComment&comment=2694328'>More sharing options...
Advertisement Posted October 24, 2014 Posted October 24, 2014 Hi Doc Henry, Take a look here "La baguette" (with Apo Summicron 90 Asph). I'm sure you'll find what you were looking for!
Doc Henry Posted October 24, 2014 Author Share #2 Posted October 24, 2014 Here is my baker and his apprentice Welcome, dear visitor! As registered member you'd see an image here… Simply register for free here – We are always happy to welcome new members! Kodak TX400 Leica M7 Apo Summicron 90 Asph no flash + monopod Best Henry 2 Quote Link to post Share on other sites Simply register for free here – We are always happy to welcome new members! Kodak TX400 Leica M7 Apo Summicron 90 Asph no flash + monopod Best Henry ' data-webShareUrl='https://www.l-camera-forum.com/topic/236012-la-baguette-with-apo-summicron-90-asph/?do=findComment&comment=2694335'>More sharing options...
stuny Posted October 24, 2014 Share #3 Posted October 24, 2014 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. Quote Link to post Share on other sites More sharing options...
Doc Henry Posted October 24, 2014 Author Share #4 Posted October 24, 2014 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 Quote Link to post Share on other sites More sharing options...
Doc Henry Posted October 24, 2014 Author Share #5 Posted October 24, 2014 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… Simply register for free here – We are always happy to welcome new members! Kodak TX400 Leica M7 Apo Summicron 90 Asph Henry 2 Quote Link to post Share on other sites Simply register for free here – We are always happy to welcome new members! Kodak TX400 Leica M7 Apo Summicron 90 Asph Henry ' data-webShareUrl='https://www.l-camera-forum.com/topic/236012-la-baguette-with-apo-summicron-90-asph/?do=findComment&comment=2694489'>More sharing options...
newnew Posted October 24, 2014 Share #6 Posted October 24, 2014 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. 1 Quote Link to post Share on other sites More sharing options...
Doc Henry Posted October 24, 2014 Author Share #7 Posted October 24, 2014 Advertisement (gone after registration) 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 Quote Link to post Share on other sites More sharing options...
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