A few weeks ago I did my first shoot for Sydney Magazine covering the day in a life of a loaf of bread as it's made by Sonoma Bakery every day. I was pretty excited for this story because I'm big into cooking and baking- I make my own beer and cheese and had been baking bread for a while but I hadn't really had much luck with the sourdough. It was inspiring to see a bakery at the production level of Sonoma still using the best ingredients and making everything by hand. In order to follow a loaf of bread from start to finish I had a 1:45am start time and finished around noon. Those kinds of hours do all sorts of interesting things to the eyes and brain when trying to shoot- I have absolutely no idea how doctors do 30 hour shifts.
Sydney Magazine- Our Daily Bread
A batch of fresh dough coming out of the mixer.
A kalamata olive dough resting.
Dividing the dough into loaf-sized portions.
One of the many bakers who hand-knead the loaves every day.
Loaves proofing in bannetons.
Retarding the loaves in a cooler to improve texture and flavor.
Dusting the loaves
Scored loaves ready for baking.
Just out of the oven.
Bread lands on the table at a Sydney cafe.