bread sculpture

DO IT adelaide
20.02.15 BY Bridget
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I am currently participating in the latest iteration of DO IT a project conceived by   Hans Ulrich Obrist and managed by Independent Curators International (ICI), New York. The project is a growing collection of instructional works, very similar in spirit to the Fluxus ‘scores’ and instructions. I remember borrowing the first DO IT from the library and it has been an important text for me.  The exhibition is running at the  SAMSTAG museum in Adelaide During February and March 2015.  My contribution to the book is:

Instructions to bake a sculpture

 Make a dough with flour, water, yeast and salt.

In a warm room let it multiply, let it rise.

Shape into long strands.

Loop and build them into a structure

Bake in a hot oven until rigid.




Feed to animals

Leave to rot

156 Variations
01.01.14 BY Bridget
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156variations_side 156variations-bread








‘156 variations’ bread baked in the same tin, 2013. Shown at Palletical at WOLKE. Each artist received a pallet to work on, and a pallet lifter was provided to visitors to reshuffle the works within the exhibition space. 


Obstinate Lump final blog
20.09.13 BY Bridget
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Longer report and images from my collaborative residency with Chloe Langford, up on fo.AM brussels website.

Obstinate Lump HERE

final images from the foAM ‘obstinate lump’ residency
26.07.13 BY Bridget
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It is now a week from the end of Chloe Langford and my Microresidency at foAM in Brussels. We had 7 days of intensive experimentation in the foAM space, and two days of reflection (sightseeing) before Chloe headed back to Berlin. It is hard to say as yet what the outcome of the residency will or has been. Certainly we worked very long days, experimenting with the doughs, starter cultures and baking processes. At some point as Rasa pointed out, there needs to come a reflection on the deeper why of such experiments.

My favourite form:breadformthebestSMALL


Chloe and I made a selection of those forms we found to be most successful. By successful we mean, most effective in displaying the formal effects of : GRAVITY( collapse, sinking, spreading), BAKING/DRYING, RESILIENCE (rising, resisting, elasticity, holding on),TIME, the breakdown of GEOMETRY, and CUTTING. We also noticed a tende

Micro residency
18.07.13 BY Bridget
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Chloe Langford and I have now finished our microresidency at foAM in Brussels. We now have the fairly colossal task of trying to sift, refine and work out which of the many bread dough experiments worked and why. So far ideas of presence of dough (yeasts) and the material as having a conversation with the maker – rather than being completely manipulatable seem to be the two core ideas.  Stand by for the results when we get our heads around it!  In the meantime you can see some images on the foAM flickr  with thanks to Rasa for some of the photos.

Brussels is very hot and summery at the moment, so we are taking some breads to the park today. 

foAM microresidency notes
15.07.13 BY Bridget
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Chloe Langford and I have been making ongoing notes from our microresidency at foAM ‘Obstinate lump’ at:

Tonight (15th July) at 6PM we have a research gathering to show our bread dough and wild yeast experiments, all welcome! foAM is on the 4th floor, Quai des Charbonnages 30, 1080 Brussels, Belgium, walk through the courtyard.

from the log:

The Day of Experiments – Things of interest: – Skin that forms on dough, both as a sponge and as a kneaded lump – Wet dough breaking through the skin – Contrast between smooth areas and rough, expanded or broken surfaces. – Smooth areas can be made through contact with a smooth surface (silicone, metal) or made through wetting the surface and smoothing out. – Cutting the dough. Cutting the baked bread or cutting the dough though with

link to foAM’s flickr stream
11.07.13 BY Bridget

Have a peek at FoAM’s flickr with images from ‘Obstinate Lump – Dough Room’ microresidency


first day at foAM
10.07.13 BY Bridget
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Today was the first day of Chloe Langford and my microresidency at FoAM.  A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels.

other thoughts from today:

– reinforcing dough through grass, straw, hair, fibre, like glass reinforced concrete.

– experiment with Mycellium and yeast crossculture within flour structure.

– The oven as truly precious space: Time, technology, cleanliness, loss of revenue – are all potential reasons why a business might say NO to us using their oven. I imagine back to the time of the communities baker being the only one with the oven – the power rests with them! Fire!

– drying bread dough – how will it effect structural stability?

Dough room – obstinate lump residency at foAM
08.07.13 BY Bridget
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From Wednesday the 10th of July, Chloe Langford and I will be doing a micro-residency at foAM here in Brussels.  We will be blogging about the residency at the foAM website: HERE

Also we have a public response session, Research Gathering – All Welcome!!
on Monday 15 July 2013 @ 18h00
FoAM Brussels
Koolmijnenkaai 30-34
Here is some writing from our proposal: 
“There is something about how it’s kind of ugly and sticky and
misshapen and almost banal and obtuse. Or obstinate – it doesn’t care
what I want, it is just a lump. Obstinate Lump.”

Dough resists neatness and control, an aesthetic of the unmade, lumpen
and formless. It is an unwieldy mass that provides a physical
confrontation with intractable matter. This stuff is not fluid, it is
a sticking point for the mind to flow around, and as such acts as a
provocative anchor to the

the Tao of scanning
20.09.12 BY Bridget
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Some images of ‘Tao-er than you’, bread sculptures shot in Gillespie park, near Arsenal in London.

Shot using a Pentax ME  SLR with 52mm lense, Kodak colour 200 film. I then scanned  the negatives with a Flextight negative scanner, a very expensive bit of equipment that was driving me absolutely crazy after the first half hour. I am not sure if the colour variation is caused by the scanner or my lack of camera skills, as the photographic prints don’t look so bad.  Having said that it did take me an age to remember about depth of field !