Thomas the toast anyone lol
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coping
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im eating bread
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Hagelslag! basically just bread with chocolate sprinkles, nothing too impressive, but surprisingly tasty, and a iconic food item here
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You guys make bread look delicious.
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Tempted to go to my fridge, take out the bread, and just eat it without jam. Trust.
I don’t like the implication that bread is bad…
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Ingredients
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Flour: 3 cups (450g) bread flour or all-purpose flour
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Yeast: 2 tsp instant or rapid-rise yeast
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Salt: 1.5 tsp cooking salt or kosher salt (halve if using table salt)
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Water: 1.5 cups (375 ml) very warm tap water (not boiling)
Step-by-Step Instructions
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Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and salt. Add the warm water and mix with a spatula or wooden spoon until a wet, sticky, lump-free dough forms.
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First Rise: Cover the bowl tightly with cling wrap or a plate. Leave it at room temperature for 2 to 3 hours until it doubles in size, looks bubbly, and feels wobbly.
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Preheat the Oven: About 30 minutes before the dough finishes rising, place a heavy cast-iron Dutch oven (26cm / 10-inch or larger) with its lid on into the oven and preheat to 230°C / 450°F.
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Shape the Dough: Turn the dough out onto a lightly floured surface. Use a spatula or dough scraper to fold the outer edges inward about 6 times to form a rough round shape.
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Transfer to Parchment: Place a large sheet of parchment paper next to the dough, then flip the dough upside down onto the paper so the smooth side faces up and the seams are underneath.
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Bake: Carefully remove the piping-hot Dutch oven from your oven. Use the edges of the parchment paper to lift the dough and lower it straight into the pot. Put the lid on.
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Finish and Cool: Bake covered for 30 minutes. Remove the lid and bake uncovered for another 12 minutes until the crust is deep golden brown and crispy. Let it cool on a wire rack for 10 minutes before slicing.
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it’s the breadening
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no title for the recipe, how am i supposed to know what im making !!
Teaser might be still rendering
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