#bread lore

[lilybug-02]

No devil bread! Dont go ill miss u

Bread lore goes hard actually. Devil Bread is a fan favorite. <3

[scribefindegil]

Low-Spoons Bread Recipe

Hallo friends! Yesterday I was singing the praises of bread-baking, which I know is something a lot of people find scary and intimidating. But fear not! I promise it’s easier than you think, and with this Bread Lore you too can bake delicious loaves whenever you want! If you are confused or have questions, please let me know and I will try to help!

I love this recipe/method, which comes from the book “Artisan Bread In Five Minutes A Day” by Jeff Hertzberg and Zoe Francois. Does it sound kind of gimmicky? Yes! Does it work? Friend, this recipe is a solid 30% of how I fed myself during grad school. It’s also one of the few things I can consistently make since I got cursed with ME/CFS in February. If I can stagger into the kitchen and use a measuring cup, I can make bread.

This is a no-knead dough that keeps in the fridge for up to a week. Over the course of the week, whenever you want bread you can tear off a hunk of dough and bake it! I find this recipe makes approximately two big loaves, a cookie sheet’s worth of focaccia, four personal pizzas, or eight dinner rolls.

You Will Need:

Flour (all-purpose)

Active Dry Yeast (available in jars and packets in the baking aisle)

Salt (table salt is fine)

Water

Measuring cups & spoons

A big mixing bowl

A lid for the mixing bowl, or some aluminum foil to cover it

To Make The Dough

Get out your big mixing bowl.

Add 3 cups of lukewarm water. It should feel warm, not hot, if you put a drop on the inside of your wrist. If you use very hot water, you could kill the yeast. If you use cold/cool water, the recipe will work but it will take longer to rise.

Stir in 1 tablespoon of table salt OR 1 1/2 tablespoons of sea or kosher salt. Table salt has much finer grains, so you get a lot more salt per spoon than you do with coarse-grained salts.

Stir in 1 1/2 tablespoons (2 packets) of yeast.

Now add 6 1/2 cups of flour. To measure the flour, use a big spoon to scoop in into the cup and then level off the top with the flat side of a bread knife. This keeps the flour from being too tightly packed, which will throw off your measurements.

Mix it all up with a wooden spoon until all the flour is incorporated.

Congrats! You have made dough!

Now cover the bowl with its lid or with a lid of aluminum foil. At this point, you can put it in the fridge until you’re ready to bake! If you want to bake imminently, you can also let it rise at room temperature for two hours (though it is easier to work with if it’s cold).

(Instructions for turning this dough into various Breads under the cut!)

To Bake a Focaccia (easiest & extremely delicious)

Preheat the oven to 450 degrees

Use olive oil to grease a cookie sheet or a large cast-iron skillet

Oil your hands. Tear off a chunk of dough. About 1/3 of the recipe will fill a 12-inch skillet; when making it on a cookie sheet I usually use about half the dough, though you can use the whole thing if you’re baking for a crowd.

(This will make the bread Prettier but tbh it’s fine if you don’t do it) Fold the dough in on itself and stroke the surface like you are petting a small animal until it forms a smooth ball.

Press the dough into a sheet of relatively even thickness in your pan.

Let the dough rise for about 20 minutes while you wait for the oven to finish preheating.

When the oven is hot, poke the dough all over with clean fingers to make little dimpled hollows. Drizzle it with olive oil and sprinkle on some coarse salt, black pepper, and any herbs you want (I love rosemary and oregano!)

Bake for 20-30 minutes until golden brown

To Bake A Pizza

Preheat the oven to 450 degrees

Oil your hands. Tear off a chunk of dough (about 1/4 of the dough is a good size for a personal pizza).

Put the dough on an oiled countertop and use a rolling pin or empty bottle to roll it out as thinly as you can. If you feel like the dough is fighting you, let it relax for five minutes and then try again.

Transfer the round of dough to an oiled cookie sheet (you can use your hands to help stretch it out more thinly when you pick it up if you want)

Add your toppings of choice

Once the oven is hot, bake for 15-25 minutes until the crust is golden brown and cooked through and the toppings are bubbly

To Bake A Big Beautiful Boule (with steam!)

Note: For various Science Reasons, bread cooks much better when there is steam in the oven. A lot of recipes encourage you to bake inside a closed Dutch oven, but I find it difficult & scary to get the dough in there since you have to preheat the Dutch Oven as well. Another method (described here) is to have a roasting pan or skillet in the bottom of the oven and throw ice cubes (probably safest) or water (what I do) in there right as you put the bread in the oven. If you don’t do this your bread will still be fine! But you won’t get as nice a crust and your loaf may not expand as well. It’s up to you. Follow your heart.

Place a roasting pan, cookie sheet, or cast-iron skillet on the bottom rack of the oven. Preheat the oven to 450 degrees.

Dust your hands with flour. Tear off a chunk of dough (whatever size you want; I usually go with about half the recipe)

(This will make the bread Prettier but don’t stress about it) Continuing to dust with flour if things get sticky, fold the dough in on itself and stroke the surface like you are petting a small animal until it forms a smooth ball.

Place your Dough Orb onto a cookie sheet dusted with flour or cornmeal. Let it rise for 45 minutes.

When the oven is hot, dust your orb with more flour. Then use a bread knife to cut several deep slashes through the loaf. This will help it expand as it cooks! Plus it looks beautiful.

To use steam: Get about half a dozen ice cubes and put them in a measuring cup. Put your bread in the oven, then immediately pour the ice cubes onto the roasting pan you put on the lowest rack and shut the door. Don’t peek at the bread until at least 15 minutes have passed to keep the steam inside the oven.

Bake for about 30-40 minutes, until the crust is nice and dark and the loaf sounds hollow if you rap on the bottom

To Bake Dinner Rolls

Place a roasting pan, cookie sheet, or cast-iron skillet on the bottom rack of the oven. Preheat the oven to 450 degrees.

Dust your hands with flour. Divide the dough into eight equal portions.

For each portion of dough: Continuing to dust with flour if things get sticky, fold the dough in on itself and stroke the surface like you are petting a small animal until if forms a smooth ball. Place the roll onto a cookie sheet dusted with flour or cornmeal.

Let them rise for about 30 minutes.

When the oven is hot, dust your rolls with more flour. Then use a bread knife to make a deep slash through each roll.

To use steam: Get about half a dozen ice cubes and put them in a measuring cup. Put your bread in the oven, then immediately pour the ice cubes onto the roasting pan you put on the lowest rack and shut the door. Don’t peek at the bread until at least 15 minutes have passed to keep the steam inside the oven.

Bake for about 20 minutes, until the crust is nice and dark and a roll sounds hollow if you rap on the bottom

For extra deliciousness, brush the rolls with melted butter as soon as you take them out of the oven.

More Ideas

Try adding a handful of fresh or dried herbs when making the dough

Roll out small amounts of dough very thin and cook them in a hot skillet on the stovetop to make pitas

Make a filled bread by rolling dough out into a sheet and adding cheese, pesto, or another filling of your choice, then rolling the dough up in a spiral

Knead cheese, olives, or diced ham into the dough before shaping

Once you have a recipe that you’re comfortable with, bread is infinitely adaptable!

Happy baking!

[queenbread]

Little fun fact about me

I have a "fang"

I actually have a canine tooth that is sharper then normal and I consistently cut my tongue open on it

Explanation:

Growing up I had a shark tooth, eventually we had to pull that out and do some work to get my teeth in place. Ended up chipping it and had to grind it down.

I then took martial arts and had my jaw knocked by a 5 year old, chipping it again

Naturally over time the chip has smoothed a bit with chewing and such but that's caused it to instead go into a bigger point.

And yes

I have bitten people when threatened. And I thave broken skin and made them bleed, it's rather effective. No one expects it

@ohhh-n00oo drew this wonderful drawing for me

I'm so brainwashed at this point I internally refer to it as the clef fang and then I burst out laughing because of how stupid I sound

Note: The worry about grinding it to be normal again is since the tooth is already grinded down we'd go past enamel, so if I want to completely get it fixed I'd have to get fillings.. and I hate fillings... also I'm kinda attached to the clef fang

[lilybug-02]

Wait devil bread? THERES BREAD LORE???

Kinda! I like to keep it minimal, but it does have a tag.

[lilybug-02]

Oh great piece of bread, what the fuck are you. Are you a monster? Are you a darkner? Are you a piece of bread that was animated by monster magic? What are you mr sapient food product

Toasty lives outside of the bounds of reality. They don’t belong to the UT/DR universes. But here’s some BREAD LORE

[lilybug-02]

Oh so thats why the bread is alive.

Wowie!

[lilybug-02]

BREAD LORE BREAD LORE BREAD LORE

Bread L O R E

[lilybug-02]

i like to imagine the bread living its best life. nothing else. maybe a little soul shaped cookie or something with it (would that be cannibalism?)

Bread is literally just vibing all the time. Relaxing, eating her favorite bread soul sandwich, and just being a perfect annoying nuisance in all the best ways.