Proofing [4/366]

I love bread. I usually make a boule or two a week to use for 'sammiches'.  I have been known to make my own english muffins and hamburger buns, as well!  Chris, no doubt, will tell you a tall tale having to do with me spending a whole morning baking a loaf for the expressed purpose of making a breadcrumb topping for some mac and cheese.  I vehemently dispute this — it wasn't the only reason I made the boule.

But, I digress.

Proofing is a fancy-schmancy word for 'letting the dough rise'. This usually takes anywhere from an hour to four hours, depending on the type of bread.  This batch needed two hours, which gave me more than enough time to set up a shot.

[caption id="attachment_4527" align="aligncenter" width="700" caption="Hasselblad 503cw / Imacon Ixpress v96c with Hasselblad 120 f4 CF Makro-Plannar - f5.6 @125th 50iso"][/caption]