When the Bethesda quarrymen built this little house in the 1840s they very conveniently included a shelf in the slate porch around the front door for taking bread shots even though the camera was only just about being born at that time and bakers’ yeast hadn’t been developed. It is most convenient on baking days when there’s only a couple of moments to grab the camera and, so long as the rain isn’t horizontal, can be used in most weathers. (You can see the quarry top right).
I usually ferment the dough overnight but for a change I proved this 2K Campagne in its banneton in the fridge along with a few breakfast baguettes and baked them first thing in the morning. The dough was only out of the fridge for the 20 minutes or so that it took the oven to come up to temperature.
The PArtisan Baker 