LunerFang’s Bread Blog

He/Him I’ve been baking bread the past few months and wanted a place to put it all.

[inter-volve]

Source

[ichiharakazu]

Written recipe from her tiktok

Sponge:

1 tbsp fast action dry yeast

2 tbsp white granulated sugar

1 cup warm water

1 cup (125 g) plain flour

Dough:

1 1/2 cups (188 g) plain flour

2 tsp salt

1/3 cup olive oil

Cheese mixture

3 cups grated mozzarella

1 1/4 cups feta cheese

Handful freshly chopped parsley

Garlic butter

4 tbsp unsalted butter

1/2 tbsp garlic powder

1/4 tsp salt

Egg wash

1 egg (beaten)

Crust:

Handful grated mozzarella

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

10. Add egg wash to the crust; add garlic butter followed by the cheese mixture and bake in the oven for 20 minutes at 200 degrees celsius; ENJOYY.

[lunerfangbaking]

This is the first sourdough that I made in a while.

I just moved and couldn’t bring my starter with me so I had to get/make another.

The folding process took longer than usual, having a kitchen that stayed room temp the yeast ate faster than I’m used to.

The oven in my new place is better here too. The oven must actually stay at 500 degrees F because I’ve never gotten a crust like that before. All my baking times were the same too.

The crust gave a satisfying crunch, no large pockets of air to be found, and plenty of sour in every bite. Still have a bit of tang in my mouth a few min after eating a slice.

It feels good, knowing I can make good bread far from home.

Give me flour, give me yeast, give me water, give me salt. I will give you bread, warm and soft.

[lunerfangbaking]

Adding the cross section of the darker loaf.

It looks and tastes just as good if not better than the other one.

I’m looking forward to using this starter more in the future:)

[lunerfangbaking]

This is the first sourdough that I made in a while.

I just moved and couldn’t bring my starter with me so I had to get/make another.

The folding process took longer than usual, having a kitchen that stayed room temp the yeast ate faster than I’m used to.

The oven in my new place is better here too. The oven must actually stay at 500 degrees F because I’ve never gotten a crust like that before. All my baking times were the same too.

The crust gave a satisfying crunch, no large pockets of air to be found, and plenty of sour in every bite. Still have a bit of tang in my mouth a few min after eating a slice.

It feels good, knowing I can make good bread far from home.

Give me flour, give me yeast, give me water, give me salt. I will give you bread, warm and soft.

[wizard-email]

hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?

[rudjedet]

After three batches, my findings so far:

I use full fat Greek yoghurt and self-rising flour

Ratio by weight

Add a pinch of salt

Knead until no longer sticky, adding more flour if necessary

Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)

Roll them thin but not too thin; mine take about 45 seconds on either side

Serving with garlic butter is also a very good option

[strangeducks]

I’m gonna be eating these for a month

[alex51324]

This actually works?? Two-ingredient bread??

I gotta try it.

[bitletsanddrabbles]

That's...naan.

That's naan?

*runs to Google*

HOLY SHIT THAT IS NAAN! HOW DID I NOT KNOW NAAN WAS THAT EASY TO MAKE?

[oidheadh-con-culainn]

this is one of those rare easy bread recipes that also works with gluten free flour! the yoghurt helps with structural integrity. you may want a pinch of xanthan gum if your flour doesn't come with it mixed in. i like to mix some rosemary into the flour to have a herby naan, since i can't have garlic.

[lunerfangbaking]

I made pumpernickel today!

A family friend who has to much money and time on their hands while in retirement gave me so much wheat flour.

When I was a kid and my families Sunday morning breakfast included bagels I would go out of my way to get the pumpernickel ones.

I did not know what gave them the color or taste that it did but knowing what goes in them now I am not surprised. With chocolate powder and molasses young and old me loves me some pumpernickel.

I did use my starter as the leavening for this bread too so it actually has a nice tang to it.

[lunerfangbaking]

An attempt at sourdough bread bowls.

I did my regular sourdough recipe for a single loaf and cut it in half after the folding phase was done.

Normally the recipe says put the loaf in a mold and put it in the fridge over night. I didn’t have the time or the molds to shape the half loaves so I just baked them after letting the skin dry.

Here is me and my friend about to put the soup into the bowls. I used a knife, she used her hands. The full spectrum of approaches on display here lol.

I’m both happy and disappointed with how things turned out. I had fun hanging out, making the loaves, eating the soup, I just wish they looked better.

Im going to try this again, not right away, I’ve baked a lot this past week. Soon though :)

[lunerfangbaking]

Ok some sourdough experimenting time.

So I wanted to find out what would happen if I didn’t steam the bread in the oven when I baked it. Above is enough dough to make two regular loaves of bread.

I prepared one loaf like normal, put it in the mold basket and in the fridge to form overnight.

The second loaf I cut into thirds and baked the balls directly on my cast iron, no steam. Here is how they came out.

They all gained a strong outer layer and then popped out of some seam, mostly on the bottom. They tripled in size but incredibly dense on the inside.

I also cut the regular baking time in half and kept an eye on their internal temp. (195-205 degrees F for the finished temp)

20 min @ 450 degrees F, 10 rotate 10, instead of the full loaf’s 40 @ 500 degrees F, 20 steam 20 no steam.

In comparison here is the sister loaf from the same batch.

With what I learned, I think I could put together some bread bowls with little issues tomorrow.

[lunerfangbaking]

Today was a new day and a new sourdough to bake. I bought some starter from a local bakery the other day and made a couple of loafs with it.

One came out flat, the other rose so well!!

The top of the good rise has a bit of char on it to add texture but it isn’t burnt at all.

The inside of the flat one is soft with some good pockets. The sour flavor is very good.

Still warm with some butter on top and it sings.

[lunerfangbaking]

Just going to add the inside of the second loaf. It tasted even better than the first !!! :)

[lunerfangbaking]

Ciabatta is my go to bread when someone asked me for a loaf.

The cheese in that last loaf is jalapeño pepper jack cheese that I bought in a restaurant supply store around the same time.

I was so worried about degassing the loaf when I was putting the cheese in that all of the cheese just ended up at the top :)

[lunerfangbaking]

Today was a new day and a new sourdough to bake. I bought some starter from a local bakery the other day and made a couple of loafs with it.

One came out flat, the other rose so well!!

The top of the good rise has a bit of char on it to add texture but it isn’t burnt at all.

The inside of the flat one is soft with some good pockets. The sour flavor is very good.

Still warm with some butter on top and it sings.

[lunerfangbaking]

I Made pita bread over the summer. Even though it is one of the more labor intensive breads I’ve made, it’s also the best tasting ones.

The nuttiness of the wheat with the salt made every pillowy bite brilliant.

The darker colored ones where done on the stove with my cast iron instead of my pizza stone in the oven. The caramelization that happened on the cast iron made it taste better but the pizza stone was easier.

[schlarklezyaoi]

the fact that we only have “herculean task” and “sisyphean task” feels so limiting. so here’s a few more tasks for your repertoire

icarian task: when you have a task you know you’re going to fail at anyways, so why not have some fun with it before it all comes crashing down

cassandrean task: when you have to deal with people you KNOW won’t listen to you, despite having accurate information, and having to watch them fumble about when you told them the solution from the start (most often witnessed in customer service)

feel free to chime in i ran out of ideas much faster than i anticipated

[wren-around-the-bend]

• arachnean task: one that you enter into smugly believing your skills will suffice, but everyone around you knows that they won’t and that it will land you in deep trouble

[adurna0]

Achillean task: one that you’re refusing to undertake purely out of spite. Alternatively, one you’re only doing because you’re pissed as hell and it won’t end well as a result.

Odyssean task: a task you plan to MacGyver the hell out of. You’re totally cheesing this, but it works.

Thesean task: a task that you successfully completed. However, you forgot to tell anyone that you had, and it went poorly.

Antigonean task: when you say “fuck the authorities” and do what’s right anyway.

[marlinspirkhall]

Oedipal task: When someone predicts you're going to fuck up spectacularly, and any attempt to avert it leads you to do exactly that.

[389]

Nick Hannes

[sakiaga-deactivated20251215]

Thansk

[prettyflyshyguy]

[lunerfangbaking]

I made Casatiello Bread for thanksgiving this year.

It was savory, buttery, and cheesy in account to the dried salami, sharp cheddar, and a lot of butter.

This bread has more butter and fat in it than any other loaf I’ve made. 3/4 of a cup of butter and all the rendered fat from the salami. And, because I don’t own a mixer, it took forever kneading in all the fat.