Baguette

From the second half of the dough from breadsticks recipe I form two oblong pieces of dough. They rise for another 1 hour, wrapped in a cloth. Before they go into the oven at 250°, I cut into them diagonally in a few places with kitchen scissors, pulling the corners to the side. This is how the tops are made.

I take one baguette out after 5 minutes and freeze it. The other one I finish baking for 15 minutes.

selfmade baguette, ripped open, very photorealistic, food magazine style, award-winning photo, long lens, depth of field, blurred background, shot from material height, photo of the year, award-winning photo, embedded in restaurant scenery, well-lit, bright daylight, illuminated from camera , big lighting