Hannah Is A Talented Baker That Carves Beautiful Designs Into The Crusts Of Her Bread

Food art is now transforming our ordinary foods into stunning works of art. And if you think cake is the only food that is having a huge makeover then think again. Hannah P., the baker behind the Instagram account Blondie + Rye, is currently putting the entire culinary world in awe with her artistic breads.

The talented baker is introducing a revolutionary food art in using breads as canvasses for her art. Her so-called ‘crust art’ involves carving the bread crust into intricate patterns and floral motifs as can be seen on her Instagram page. Some of her basic designs feature amazing carvings on plain crusts. But some of her more decorative creations also involve edible embellishments such as veggies to give her artworks more color. Lifeless loaves of sourdough, flatbread and filled buns come alive with decorative carvings dusted with food color powder.

 

Hannah of Blondie + Rye creates artistic breads that are too beautiful to eat

 

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From the previous post. ?

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Surprisingly, Hannah isn’t actually a baker by profession. As a matter of fact, she is a high school history teacher who started her culinary journey about 5 years ago. And it all started when her co-worker gave her a Dutch oven along with a simple no-knead recipe. She used her free time to bake and later created her very own sourdough starter which she named Blondie. She was able to bake different types of sourdough breads since then. But baking the bread isn’t the only thing that made her fall in love with the craft.

 

 

Hannah found herself creating designs by carving the crust of her sourdough breads. She later incorporated the shape of the bread to the artwork itself. Flatbreads serving as a rectangular frame for her paintings, fougasse breads designed like jewels, pretzels in rainbow colors, bagels looking like a giant ornamental ring and many more. As a result of her success she created her Instagram page to showcase her awesome artisan bread creations and to inspire other budding bakers out there.

 

Follow the page on Instagram to see her impressive artistic breads. Hannah also includes the recipe for each of her creations on the captions. So, her followers can make appetizing breads that are pleasing to both the eyes and the taste buds.

 

 “One would think this would make me very deliberate and keep good notes,” Hannah says, “but I also actually enjoy the irreverence of the improvisation. So I tend not to plan my doughs or designs too much.”

We’ve picked out the most beautiful decorative breads for your eyes to feast on.

 

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From the previous post. And as promised, a very quick rundown of what I did here: -300g water -100g 100% hydration sourdough leaven -100g unsalted softened butter -60g softened cream cheese -80g light brown sugar -17g sea salt -750g all-purpose flour Mix together the wet ingredients, then work in the flour, salt, and sugar. Hand-mix until fully combined. It will be a dense-ish dough. That’s good. Knead or slap or turn however you like 4 times at 1-hour intervals. If you get the dough warmer in the oven by turning it on and off, leaving the container in there at about 100f, it will loosen up a bit, allowing you to do a more Tartine-style stretch-and-fold. That warmth will also encourage faster fermentation. This is a slow bulk, though, and you can’t avoid that reality. There’s butter and cream cheese, and there’s not a whole lot of water. Lean into the leisurely pace. Get some chores done, or read something nice! Depending on ambient temperature, it could take 5-10 more hours after you’ve stopped kneading. But here’s the thing: it needs to double, but it’s totally cool if it triples, too. It’s forgiving. After bulk, you could turn this dough into almost anything. For the two loaves, I allowed 1.5 hours for a final proof at high warmth (100f). Then, I baked them at 400f for roughly half an hour. Kinda like a lighter take on brioche. Real good stuff. ?????

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The garden scene, post-bake. ???

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This time for my beloved coworkers. ??

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I try not to take for granted my access to the materials with which to practice this sourdough hobby. I dream up some outlandish loaf on a Friday, and I’m most often able to at least attempt to realize it on Saturday. That’s a gift, and I’m grateful for it. I’ve had a variety of vegetables around as I’ve experimented with scenic flatbreads, and this has produced some design ‘scraps.’ So I gathered the lovely scrap piles of peppers, spinach, chives, scallions, potatoes, tomatoes, red onions, mushrooms, etc. and mounded them (along with some shredded cheddar) on top of flattened pieces of a 20% spelt/olive oil/honey dough, folded upward to tighten the seam, flipped, and dusted with magic purple potato powder.

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Wild windmill trees, after the oven. ???

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From yesterday. ??

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30% spelt with honey. ?

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Aaaaaand…after. Happy Mardi Gras! ?????

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From yesterday. ??

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Source: Instagram