Category: bread

on a hot stone in

the oven, the bread puffs up

and forms a pocket

source, 8 servings

1 packet yeast, 1/2 t sugar, 1/4 c white whole wheat flour, 2 1/2 c white flour, 1 t salt, 2 T olive oil

combine yeast, sugar, 1 c water, wrist-temp, whole wheat flour, 1/4 c white flour, stand 15 minutes in a warm place; add salt, oil, 1 3/4 c white flour, combine with a wooden spoon; knead 3 minutes with well-floured hands; rest 10 minutes, knead 2 minutes; rise, covered, in a warm place 1 hour; roll out 8 8-inch disks using wax paper and flour; heat a baking stone in a 475 F oven, place one disk on the hot stone in the oven, bake until puffed, 1-3 minutes; flip, bake 1-2 minutes, until a few light brown spots form, repeat

bulbs are just planted;

across the world someone is

harvesting crocus

source

1 c unsweetened cashew milk heated in the microwave with one pinch saffron, cooled to wrist temp; 3 T coconut oil, 2 T sugar, 1 packet yeast, 3 c flour, pinch salt; for the filling: coconut oil, sugar, chopped chocolate

add yeast, oil, and sugar to milk and saffron and wait until yeast foams; knead in flour and salt, adding more flour if dough is sticky, knead 10 minutes; rise until doubled, stretch into a rectangle and sprinkle with filling, roll lengthwise and slice in half lengthwise, leaving an inch uncut at one end, twist sections together and then close into a ring; proof 30 minutes, bake on parchment, 350 F, 30 minutes or until golden