Sign In

Bread

160
745
1.8k
53
Updated: Mar 18, 2025
conceptbread
Verified:
SafeTensor
Type
LoRA
Stats
52
0
Reviews
Published
Mar 18, 2025
Base Model
Flux.1 D
Usage Tips
Strength: 1
Hash
AutoV2
B66487CF28
The FLUX.1 [dev] Model is licensed by Black Forest Labs. Inc. under the FLUX.1 [dev] Non-Commercial License. Copyright Black Forest Labs. Inc.
IN NO EVENT SHALL BLACK FOREST LABS, INC. BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM, OUT OF OR IN CONNECTION WITH USE OF THIS MODEL.


Collab with @RAMTHRUST

For LoRA Usage Please Read Details ------->

Please avoid using too many LoRA's as that can mess up your image!

DO NOT REUPLOAD

~ Vixon's recipe for Dutch Oven Bread ~

Ingredients:

4 cups flour bread flour

1 teaspoon kosher salt

1 teaspoon active dry yeast

1 ½ cups warm water

olive oil for coating crust, if desired

Instructions:

In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, salt, yeast, and water. Knead in mixer on medium speed for 10 minutes, until dough is smooth and elastic.

Cover bowl with plastic wrap or the lid of a pot and allow to rise for 2-4 hours until doubled in bulk.

Knead risen dough on a floured surface for a few minutes to remove air bubbles and to redistribute the yeast. Shape into a loose ball, set on a large piece of parchment paper, and cover with a towel for 10 minutes to allow gluten to relax.

Shape dough into a tight ball and lift the dough along with the parchment paper and place in the bottom of the Dutch Oven. Cover with the lid and allow to rise for an additional 30 minutes.

While dough finishes rising, preheat oven to 450 degrees.

Using a sharp knife, make two slits in the surface of the dough forming an "X" shape, and brush with olive oil and sprinkle with kosher salt.

Bake, covered for 30 minutes in 450 degree oven. After 30 minutes, remove lid and lower heat to 375 degrees. Bake for 15 minutes longer, until bread is deep golden and sounds hollow when tapped.

Allow to cool on rack for 15 minutes before slicing.