David McDiarmid

Website: https://davidmcdiarmid.co.uk

Instagram: @dmcdiarmid90

Day 17
A block print in black ink on brown paper showing the crumb structure of a cross section of a currant, raisin and sesame sourdough Chib by in Glasgow. This print has a flat base and rounded sides and tops. The crumb structure has a mix of tighter areas and larger air holes, a couple in the centre and a grouping to the left hand side beneath the crust. There are a few discoloured spots where the currants or raisins in the loaf have watered down the ink slightly, leaving small round stains marks

Bread Print 17 - Chib Currant, Raisin and Sesame Sourdough

Day 16
A block print in black ink on brown paper showing the crumb structure of a cross section of a wholemeal sourdough by Wheatberry Bakery in Glasgow. This is a boule shaped loaf so has a flat base with rounded sides and top. There is a clear ear from the score at the top left hand side. The crumb is fairly even with the exception of a few notably large air holes: one a large circle on the left hand side of the loaf beneath the ear, and another slightly smaller circle to the right hand side with two oddly shaped rectangular air holes beside it.

Bread Print 16 - Wheatberry Wholemeal Sourdough

Day 15
A block print in black ink on brown paper showing the crumb structure of a cross section of a focaccia loaf by Narture in Ayr. The print is long and rectangular in shape with a curve to the left side and an angled right side. The crumb structure is quite tight with lots of small air holes. There is a notable crust as the top line of the focaccia is thicker and darker.

Bread Print 15 - Narture's Focaccia

Day 14
A block print in black ink on brown paper showing the crumb structure of a slice of a multi-grain sourdough boule baked by Grain & Grind in Glasgow. This loaf has had a good rise so the print of the slice is quite tall compared to others. There is a clear at the middle top, which the right side much lower than the left. Typical of a boule, the sides are rounded towards the flat base, though the base has a couple of slight curves to it. The crumb structure is very airy, with one very large air bubble to the right just below the crust. The air holes are generally more elongated than other loaves

Bread Print 14 - Grain & Grind's Multi-Grain Sourdough

Day 13
A block print in black ink on brown paper showing the crumb structure of a cross section of a sourdough sandwich loaf baked by 100th Monkey Bread in Glasgow. This print has a flat base with slightly angled sides with a pleasing round top. The crumb is fairly tight with a few larger air holes spread throughout and one very large air just below the crust at the top left.

Bread Print 13 - 100th Monkey Sourdough Sandwich Loaf

Day 12
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by the recently opened Two Eight Seven in Glasgow. This is a sandwich loaf with a rectangular shape with a flat base, straight sides slight angled outwards and a rounded top. The crumb structure is very tight with a few noticeably larger air holes at the top just below the crust.

Two Eight Seven's Sourdough Sandwich Loaf

Day 11
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Freedom Bakery in Glasgow. This is a small boule loaf so rounded in shape with a flat base. There is a very pleasing ear curving upwards on the right hand side at the top of the loaf. There are 3 large air holes to the left of the loaf underneath the crust and a few smaller but noticeable air hols on the right side towards the bottom of the loaf.

Bread Print 11 - Freedom Bakery White Sourdough

Day 10
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Wheatberry Bakery in Glasgow. This is a large boule loaf so rounded in shape with a flat base. There is a very prominent ear curving upwards on the left hand side at the top of the loaf where it has been scored. This is quite an airy loaf with various sizes of air holes throughout. There are a few air holes that are particularly prominent, a couple large holes to the left beneath the crust and a couple of curious rectangular size holes just off centre to the right.

Wheatberry Bakery Wholemeal Sourdough

Day 9
A block print in black ink on brown paper showing the crumb structure of a cross section of a sourdough sandwich loaf baked by 100th Monkey Bread in Glasgow. This print has a flat base with ever so slight rounded sides with a pleasing round top. The crumb is fairly tight with a few larger air holes spread throughout.

100th Monkey Sourdough Sandwich Loaf

Day 8
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by me! This is a rye sandwich loaf using a recipe by Jacob Rosendahl. The print has a flat bottom and straight sides which angle outwards. The top is flat with a small dip in the centre where the loaf has been scored. Typical of a rye bread, the crumb structure is very tight and dense.

Homebaked Rye Bread

Day 7
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Kaf Coffee in Glasgow. This loaf is a sandwich loaf with a flat bottom and straight-ish sides, however there is a large dent on each side about half way up where the crust has burst in the oven. Each side angles towards the center at the top of the loaf with a deep V-shape at the top where the loaf has been scored. Being a soda bread, the crumb structure is very tightly packed with a few irregular large air holes.

Kaf Coffee's Soda Bread

Day 6
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Deanston Bakery in Glasgow. This is a sandwich loaf with a rectangular shape with a flat base, straight sides and a very slightly rounded top. The crumb structure is very tight and even throughout. The top of the crust dips a little in the middle where the loaf has been scored and there is a very slight ear.

Deansont Bakery's Poppy Seed Sourdough

Day 5
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Emma Rogers in Glasgow. This loaf is a boule shape, it is long and fairly flat with a close crumb structure and one bigger air hole to the left hand side. The loaf has a flat base with a thick crust with a rounded left side and a more angular right side with a slight curver at the top.

Homebaked Sourdough by Emma Rogers

Day 4
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by the recently opened Two Eight Seven in Glasgow. This is a sandwich loaf with a rectangular shape with a flat base, straight sides and a rounded top. The crumb structure is very tight with a few noticeably larger air holes at the top just below the crust.

Two Eight Seven's Wholemeal Soudough

Day 3
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Sweet Jane's Bakehouse in Glasgow. This loaf is fairly small with a flat base and a good rise. The crumb structure is very open with several large air holes. The left side of the loaf is a taller than the right where there is a slight ear overlapping where the loaf has been scored.

Sweet Jane's Bakehouse White Sourdough

Day 2
A block print in black ink on brown paper showing the crumb structure of a cross section of a loaf of bread baked by Freedom Bakery in Glasgow. This loaf is fairly small with a flat base and a pleasing semi-circular curve. The crumb structure is fairly tight and regular with the odd larger air hole. The left side of the loaf is slightly lower than the right where there is a slight ear overlapping where the loaf has been scored.

Freedom Bakery Wholemeal Sourdough

Day 1
A brown piece of paper showing a black ink print of the cross section of a cut loaf of sourdough bread baked by the artist, showing the crumb structure. This particular loaf is a wee bit flat with an oval shape and thick crust and a large air hole in the bottom left corner.

Homebaked White Sourdough