Ugly Bread

I read a fair amount of other blogs belonging to college age bakers, and I've noticed a lull in posting. That's true for me too. It's not that I don't want to post, just that I haven't had much time. The past week was ridiculously hectic. I'm hoping things quiet down a bit soon. 

Watching yeast bloom is beautiful and magical. Don't judge me. 

The other day, I got that bread craving. I dunno if you understand what I mean, but sometimes I just want that feel of dough in my hands and a chunk of hot bread in my mouth. And once again, I've taken something for granted: The stand mixer. But they made bread back in the good ol' days before all this fancy technology, and I wanted bread. Pronto. So by golly, I was going to get it! 

Ugly. 

I decided to try one of those no knead recipes (but not the no knead recipe, I didn't have the patience or the proper cooking vessel). Man, that dough was sticky. Is all no knead dough this sticky? The result was the ugliest, most misshapen loaf (more like a boule, technically) of bread I have ever produced. And it tasted fantastic. It was devoured immediately, shared among friends while still piping hot. Someone even said it was better than ice cream. I consider that a compliment of the highest order. 

No picture of the end result (totally forgot, too busy eating and playing this awesome game) so here's a picture of my beautiful dough hands.

Ugly Bread

from Taste and Tell

makes 2 round loaves (or one huge, hideous loaf)

1 tablespoon quick rising yeast
2 cups warm water
1 tablespoon sugar
1 teaspoon salt
4-5 cups all-purpose flour (you may need more or less than this)

corn meal
2 Tbsp  butter, melted

Combine the yeast, water and sugar in a large bowl.  Allow the yeast to bloom for a few minutes.  Add the flour and salt and stir just until combined.  Do not knead.  Cover and let rise until doubled in size, about an hour.  Dust a cookie sheet with corn meal.  Remove from the bowl, and with floured hands, shape into 2 round loaves.  Place loaves on the prepared cookie sheet.  Let rise for an additional hour.

Preheat oven to 425F.  Brush melted butter on top of the loaves.  Bake in the preheated oven for 10 minutes, then reduce heat to 375F and cook an additional 15 minutes.