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LA BAGUETTE, UNESCO WORLD HERITAGE?
The dough kneading. Always better to feel by hand how the dough texture is after adding water and deciding to stop the process or let it longer kneading.© gildas de la monneraye (KEYSTONE/Gildas de la Monneraye)
Instructions
COPYRIGHTPFLICHTIG COPYRIGHTPFLICHTIG, THE IMAGES MAY NOT BE CROPPED OR RETOUCHED WITHOUT PERMISSION
Licence
Rights Managed
Date de création
20171216
Lieu
QUESTEMBERT FRANKREICH
Credit
KEYSTONE
Source
GILDAS DE LA MONNERAYE
Byline
GILDAS DE LA MONNERAYE
Taille
3501 x 5199 px
Type de fichier
JPEG