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Baker taking freshly baked sourdough bread loaves out of the oven. Sourdough bread 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. The resultant bread has a chewy texture and a crisp crust. Photographed at an organic bakery on the island of Møn in Denmark. Colour, horizontal format with some copy space.

A small round loaf of pita bread baking on the saj.

Homemade breads baking in a rustic wood-fired oven. The image portrays the artisanal and traditional way of making homemade bread in the Brazilian countryside

Close view of freshly baked rustic bread sitting on top rack illuminated by oven light.

Close up of homemade bread - crust detail

Extreme close-up of five line up bread crusts.

Fresh seed bread in baking process in an industrial oven.

The home oven with just baked buns in it. Traditionally used in villages. Ecuador. Azuay province, Nabon canton.

Freshly-baked a boule of Sourdough bread.

typical german bread vor the harvest festival: translation: harvest festival - photo

$Greek and Turkish traditional rusks in the big stone.\nA rusk is a hard, dry biscuit or a twice-baked bread. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. \nIn Greece; The term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, commonly made from barley or chickpea flour, and softened with wine, water, or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).\nIn Turkish, rusk is called peksimet. \$