deep dish pizza

put scissors next to

the pizza and people can

cut their own slices

source

dough: 1 3/4 c + 2 T flour, 3/4 c warm water, 1 T olive oil, 3/4 t kosher salt, 1/2 t yeast; 1.5 T olive oil, 1 1/4 c grated mozzarella, 1/2 c tomato sauce, herbs, parm

mix dough; rest 5 minutes, fold 3x, fold & rest 4x total; rest 40 minutes, chill overnight, oil dough, press & dimple into oiled skillet, rest 15 minutes, press & dimple, proof 2 hours, sprinkle 1 c cheese over entire dough, add sauce, rest of cheese; 450 F 25 minutes on bottom rack; remove, add herbs & parm, loosen from pan with knife

overnight bread

the bread ferments while

fireflies blink and bullfrogs

call into the night

source, for 1 loaf

1 2/3 c warm water + 1/4 t yeast, 3 1/3 c flour, 2 t kosher salt

mix to form a shaggy dough, adding more flour if needed; rest, covered, 20 hours, room temperature; knead 5x, rest, covered, 2 hours; with oiled hands place dough in a 450 F oven in a preheated dutch oven; 30 minutes covered, 30 minutes uncovered

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

chocolate chip breakfast knots

sprinkle with sugar

or even cinnamon or

salt before baking

12 servings, 231 calories

1 packet yeast + 1 c warm water, 2 T maple syrup, 2 T olive oil, 1 t kosher salt, 1 c white whole wheat flour, 2 c white flour, 1 c chocolate chips

form a ball, rest 15 minutes in a warm place, make 12 knots on silpat, sprinkle with toppings, rest while oven heats, 350 F, 30 minutes

naan

when the pan smells like

a bakery, it’s time to

flip over the naan

previous version, 4 servings

4 c flour, 1/4 c sugar, 3/4 c plain yogurt, 2 t soda, 2 t salt, olive oil + warm water

form a ball, adding water & oil as needed; rest 30 minutes, make thin rounds, cook each side in a hot un-greased heavy pan

focaccia

thicker cut veggies

with no salt or oil will

stay more colorful

source

3 1/4 c flour, 1 packet yeast, 1 T kosher salt, 1 3/4 c warm water, toppings: veggies, herbs, salt, oil

combine, oil dough, rise until doubled, form a rectangle on silpat, decorate while proofing 20 minutes, 400 F, 30 minutes or until bread sounds hollow

english muffins

after 6 minutes

of baking, cut one open

to see if it’s cooked

source, 12 servings, 240 calories

2 packets yeast + 2/3 c warm water, 1 stick vegan butter, half melted; 1 c plain almond-milk yogurt, 1 c warm full-fat unsweetened cashew milk, 1 T maple syrup, 2 t salt, 4 c white whole wheat flour

combine everything except not-melted butter, rise 1 hr; heat remaining butter in a pan, divide dough, cook each muffin 2-4 minutes/side until golden brown, covered; bake on silpat with cornmeal, 350 F, 6-10 minutes

whole wheat bread

when sunning on a

warm spring day, face the same way

as the daffodils

source, 8 servings, 150 calories

1 packet yeast, 1.5 t salt, 3 c white whole wheat flour, 1.5 c warm water

form a ball, rise 4 hours covered at room temperature, punch down and re-form a ball with well-oiled hands, rest 30 minutes, bake 450 F in a preheated pot, covered 30 minutes, uncovered 18 minutes

bagels

boiling water,

a warm oven, everything

bagel seasoning

source, 12 servings, 170 calories

4 c flour, 2 packets yeast, 1.5 c warm water, 1 T sugar, 1 T salt, boiling bath: water + 2 t soda, brushing: melted vegan butter + maple syrup, toppings: raisins & cinnamon, rosemary & sea salt, everything bagel seasoning

combine water, yeast, sugar, stand 10 minutes; add flour, salt, knead 10 minutes; rise 1 hour; divide dough and knead in inside toppings; make 12 balls, poke a hole in middles, stretch out slightly; boil each side for 1 minute; place on silpat, paint with butter + syrup, sprinkle remaining toppings; 375 F, 30 minutes or until brown