After my initial failure at baking a loaf of bread, I could have given up and returned to the world of store-bought bread. That is what a sane person might have done. Fortunately for this blog, my grasp on reality is tenuous at best and I gave this whole breadmaking thing another shot.
Apparently, it snowed in my kitchen.
Loaf number two turned out decently – it didn’t rise as much as I had hoped it would, but it gained enough volume to be edible. Also, I dusted it with too much flour so the final product looked like it had survived a violent hurricane inside of a cocaine warehouse or whatever type of edifice it is that they normally store illegal substances in. I refuse to accept responsibility for this mistake and will instead blame the recipe for ordering me to “dust the loaf with flour.” Since I don’t know how to dust, I changed the recipe to “throw flour at the loaf,” and since there was no specified amount of flour with which I was supposed to dust the loaf with, I decided it should be “a shitload” which is much more than “a pinch” but far less than “a metric fuckton”.
This is twice as high as it rose last time
I sliced the loaf up into big hunks and topped them with some deli meats and cheese. Upon taking the first bite, I noticed that the crust was crispy, the inside was acceptably soft and that raw flour is disgusting. Really. That stuff is gross. Trust me on this one.
And the quest for the perfect loaf of unkneaded bread continues.
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