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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)
Instruktionen
COPYRIGHTPFLICHTIG COPYRIGHTPFLICHTIG, THE IMAGES MAY NOT BE CROPPED OR RETOUCHED WITHOUT PERMISSION
Lizenz
Rights Managed
Erstellungsdatum
20171216
Ort
QUESTEMBERT FRANKREICH
Credit
KEYSTONE
Source
GILDAS DE LA MONNERAYE
Byline
GILDAS DE LA MONNERAYE
Grösse
3501 x 5199 px
Dateityp
JPEG