filled bread

vegan chocolate chips,

roasted veggies and miso,

or some vegan cheese

for 3 loaves

6.5 c flour, 3 c warm water, 2 packets yeast, 1.5 T kosher salt, fillings, olive oil

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 3 floured rectangles on floured silpat; fill, close, place seam-side down, add some topping on top to identify, drizzle with olive oil, sprinkle with additional kosher salt, rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; transfer silpat onto stone, pour 1 c warm water into pan, bake 30 minutes or until brown

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