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    Traditional Sharing Bread

    Traditional Sharing Bread

    Meant to be pulled apart and shared - crispy crust, soft as a cloud inside
    This bread is very dear to me. In my family, we call it 'sharing bread' - it's meant to be pulled apart and shared with the people you love. With just four simple ingredients and no kneading required, this traditional recipe creates individual rolls with a crispy, flaky crust and an inside that's soft as a cloud. Simple moments, made sweeter with this bread.

    Traditional Sharing Bread - Family Recipe

    Follow along with this heartwarming video to see the complete process from mixing to sharing

    Follow along with the video for a visual guide to see exactly how this traditional sharing bread comes together. You'll witness the therapeutic process of gentle mixing, the satisfying 'lift and slap' technique, and the joy of shaping each individual roll. The video shows you how to achieve that perfect contrast between the crispy exterior and the incredibly soft interior.

    Simple Family Ingredients

    • 1 cup Water(220 ml)
    • ¾ tsp. Fresh yeast(3 g, or ½ tsp. (2 g) dry yeast)
    • 2 ½ cups Bread flour(320 g)
    • 1 tsp. Salt(6 g)

    Step-by-Step Instructions

    1. 1
      Activate the yeast: In a large bowl, mix water with fresh yeast (or dry yeast). Mix until completely dissolved.
    2. 2
      Combine dry ingredients: Add bread flour and salt to the yeast mixture. Mix until there's no more dry flour - just mix, no need to knead.
    3. 3
      First rest: Cover and let rest for 30 minutes. A timer will remind you of the next step.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle folding develops the perfect gluten structure.
    5. 5
      Lift and slap: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for developing the bread's structure.
    6. 6
      Second rest: Cover and let rest for 30 minutes. The dough will become much more elastic during this time.
      Timer Available:Second Rest (30:00)
    7. 7
      Repeat the process: Stretch and fold the 4 sides again. The dough is now so much more elastic. Perform the lift and slap technique once more.
    8. 8
      Final rise: Let rise until it doubles in size - it usually takes about 2 hours. Watch for beautiful bubbles forming throughout the dough.
      Timer Available:Final Rise (2:00:00)
    9. 9
      Prepare for shaping: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Those bubbles are always a good sign!
    10. 10
      Divide the dough: Divide into 9 equal parts. First, divide into three parts, then divide each part into three more pieces.
    11. 11
      Shape the rolls: Brush off any extra flour from each piece. For the first method: flatten and fold into a ball, then pinch to seal. Rub against work surface to seal properly. For the second method: flatten, roll lengthwise, then roll into a ball and seal.
    12. 12
      First shape rest: Let them rest for 10 minutes uncovered on the work surface.
      Timer Available:Shape Rest (10:00)
    13. 13
      Final shaping: Fold them to tighten the surface - this will help them maintain their shape. Watch my video for visual guidance.
    14. 14
      Arrange for sharing: Place them close together on the baking tray - this creates the perfect sharing arrangement where they'll slightly connect while baking.
    15. 15
      Final proof: Cover with a towel and let rise for 20 minutes until they feel light and puffy.
      Timer Available:Final Proof (20:00)
    16. 16
      Prepare for baking: Preheat oven to 430°F (220°C). Score the bread with a sharp blade or knife - make confident cuts for proper expansion.
      430°F (220°C)
    17. 17
      Create steam: Sprinkle a few drops of water around the bread (not directly on them). Cover with another tray of the same size to create a perfect steam chamber.
    18. 18
      Steam baking: Bake at 430°F (220°C) for 20 minutes covered. The steam creates that amazing crispy, flaky crust.
      430°F (220°C)
      Timer Available:Steam Baking (20:00)
    19. 19
      Final baking: Remove the top tray and bake for 10 more minutes. The aroma of fresh bread is amazing!
      Timer Available:Final Baking (10:00)
    20. 20
      Listen to them sing: They sing as small cracks form on the crust - the best song in the world! This bread always feels special to me. Let cool slightly before sharing.
    Traditional Sharing Bread by Food Language
    Traditional Sharing Bread by Food Language
    Traditional Sharing Bread by Food Language

    Family Sharing Tips

    • This bread is meant to be pulled apart and shared - place rolls close together so they connect slightly
    • The 'lift and slap' technique is crucial for developing the perfect texture without kneading
    • Wet hands prevent the dough from sticking during folding - keep a bowl of water nearby
    • Nice bubbles in the risen dough are always a good sign - they create the light, airy texture
    • Listen for the 'singing' as it cools - those crackling sounds mean perfect crust formation

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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