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Kuchnia - Tajemnice dobrego pieczywa - Jalag Syndication
281
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6
Następna
EN_01312481_0023
JAV
A loaf of 'Frankenlaib', a classic bread from the Franken region of Bavaria, with the corner broken off
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EN_01312481_0024
JAV
The ends of two loaves of bread, fresh from the oven
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EN_01312481_0025
JAV
Freshly sliced bread
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EN_01312481_0026
JAV
The crust of oven-fresh bread
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EN_01312481_0027
JAV
'Frankenlaib', a classic bread from the Franken region of Bavaria with spices
MR & PR not required; Clearance required for cookbooks in DE MINIMUM PRICE EUR40
EN_01312481_0028
JAV
Flour with a flour scoop on a dark background
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EN_01312481_0029
JAV
Hands holding cereal grains
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EN_01312481_0030
JAV
Fresh yeast on paper and sourdough in a glass mixing bowl
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EN_01312481_0031
JAV
Water and salt for making bread
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EN_01312481_0032
JAV
Common wheat, einkorn, emmer wheat, spelt, kamut and rye on spoons
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EN_01312481_0033
JAV
Barley, oats and millet
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EN_01312481_0034
JAV
Batter for gluten-free bread being spooned into a loaf tin
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EN_01312481_0035
JAV
Pseudocereals (amaranth, quinoa and buckwheat)
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EN_01312481_0036
JAV
Corn and rice for gluten-free baking
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EN_01312481_0037
JAV
Cereal grains in different degrees of grinding: bran, coarsely ground meal, grit, coarse-grained flour and flour
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EN_01312481_0038
JAV
Wheat flour sifted to various degrees of refinement
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EN_01312481_0039
JAV
Flour mixed with water
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EN_01312481_0040
JAV
Salt, spices and seasoning ingredients for making bread
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EN_01312481_0041
JAV
An open container of natural fermentation starter
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EN_01312481_0042
JAV
Fresh baking yeast and dry yeast
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EN_01312481_0043
JAV
Sourdough starter during the proofing phase
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EN_01312481_0044
JAV
A baker holding a glass bowl of finished sourdough in his hands
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EN_01312481_0045
JAV
Vegetables to add flavour to bread
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EN_01312481_0046
JAV
Nuts, oilseeds and plant seeds to add flavour to bread
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EN_01312481_0047
JAV
Fresh olives and olive oil
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EN_01312481_0048
JAV
Smoked bacon
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EN_01312481_0049
JAV
Baking utensils at a bakery
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EN_01312481_0050
JAV
Baking utensils at a bakery
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EN_01312481_0051
JAV
Various kneading hooks on a worktop dusted with flour
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EN_01312481_0052
JAV
Crushed ice to cool liquids when baking bread
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EN_01312481_0053
JAV
An industrial proofing cabinet for bread
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EN_01312481_0054
JAV
Digital thermometer to check the flour temperature when baking bread
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EN_01312481_0055
JAV
Various types of bread on a dark background (seen from above)
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EN_01312481_0056
JAV
Kneading - an important step when making dough
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EN_01312481_0057
JAV
Pre-dough for sourdough (full frame)
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EN_01312481_0058
JAV
Poolish - a pre-dough with yeast
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EN_01312481_0059
JAV
Freshly prepared 'green' pre-dough with yeast
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EN_01312481_0060
JAV
Half-baked pre-dough made of yeast
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EN_01312481_0061
JAV
Overripe collapsed pre-dough made from yeast
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EN_01312481_0062
JAV
A steaming loaf of bread in the oven
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EN_01312481_0063
JAV
Rye-wheat bread starting to bake in the oven
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EN_01312481_0064
JAV
Rye-wheat bread in the oven - the volume increases and the crust starts turning light brown
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EN_01312481_0065
JAV
Rye-wheat bread in the oven - the bloom increases in size
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EN_01312481_0066
JAV
Rye-wheat bread in the oven - the crust starts to get darker and cracks open (bloom)
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EN_01312481_0067
JAV
Rye-wheat bread in the oven - the volume and crust are well developed
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EN_01312481_0068
JAV
A loaf of rye-wheat bread in the oven - the bread has been baked until sufficiently brown and is ready
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EN_01312481_0069
JAV
A cracked crust as a sign of good quality bread
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EN_01312481_0070
JAV
Freshly baked bread cooling on a wire rack
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EN_01312481_0071
JAV
Bread being stored correctly in an earthenware dish and a cloth bag
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EN_01312481_0072
JAV
Traditional German farmhouse bread
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