"Dick Adams" > wrote in message
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"Fred" > wrote in message
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> [ ... ]

> http://www.chefsoutlet.com/images/ebay/loaf2.jpg

Nice looking loaf!

How did you get the background all white?

I use a light tent to photograph products for my web sites. I just put the
loaf inside it.

What is holding the seeds on?

I rubbed the made up dough with olive oil and sprinkled it with sesame seeds
before proofing.

What does the inside look like?

It is perfect. I fermented only 18 hours and the crumb was soft and
uniform. Personally, I don't like the crumbs with monster holes in it so I
kept the dough on the dry side and didn't ferment very long. I only proofed
the made up loaf for 15 minutes before baking. Baking was at 375F with
about a 1/2 dozen water spritzes until the sound and color were right.

How big is the loaf, how heavy?

It was about 1 1/2 lb. - about 9 1/2" long. The formula was 1 lb. high
gluten flour, 8 1/2 oz. water, 1/2 oz. fresh yeast, 3/4 oz. sugar, 1/4 oz.
salt and 3 heaping tbsp. of my starter. It's the standard size loaf I make
up to bring home for dinner. We used it for dinner and had enough left this
morning for toast. It was excellent.

Fred
The Good Gourmet
http://www.thegoodgourmet.com