Baker stretching sourdough prior to proving. - stock photo

Close-up of a the baker’s hands as he gently stretches a batch of sourdough bread dough. Sourdough is known for its characteristic flavour because it does not use a conventional yeast as a rising agent, instead a fermented culture of flour and water is used. It is not kneaded in the way most breads are but the dough is gently stretched before it is proved and baked. The resultant bread has a chewy texture and a crisp crust. Photographed at an organic bakery on the island of Møn in Denmark. Colour, vertical format with some copy space.
Close-up of a the baker’s hands as he gently stretches a batch of sourdough bread dough. Sourdough is known for its characteristic flavour because it does not use a conventional yeast as a rising agent, instead a fermented culture of flour and water is used. It is not kneaded in the way most breads are but the dough is gently stretched before it is proved and baked. The resultant bread has a chewy texture and a crisp crust. Photographed at an organic bakery on the island of Møn in Denmark. Colour, vertical format with some copy space.
Baker stretching sourdough prior to proving.
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Creative #:
1206816557
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E+
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3712 x 5568 px (12.37 x 18.56 in) - 300 dpi - 6 MB
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Location:
Denmark
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Model and property released