How did I manage to do that? Apparently, yesterday was the third annual day to celebrate bread around the world via blogs, and I MISSED IT. And yes I meant to use all caps and yes I know I’m not supposed to.
Well, water and bygones and split milk and all. Nonetheless, I have a lovely loaf that I made and am posting in honor of World Bread Day 2008, which was organized by the amazing Zorra. This post was originally titled “True (bread) confessions.” I think it fits nicely in the spirit of World Bread Day, showing the good and the bad of baking your own loaf. The recipe used here is “Cook’s Illustrated Almost No-Knead Bread.”
Happy one-day-after-the-fact World Bread Day to you!
True (bread) confessions…
I could write about bread indefinitely. I love bread. I love the way it feels, I love the way it smells…sorry – vague (and fairly naughty) Bill Hicks reference. Bread is my food. And lately, thanks to my (last-one-to-the-party) discovery of no-knead bread, I’ve been shamelessly bragging on my bread attempts but I have to be honest…while the bread has been turning out like this
It’s only the top the top of the bread. The bottom of the bread is an entirely different story.
The bottom is…it’s just ugly. There’s too much flour and the parchment paper sticks to the bottom. This photo is even a bit of a cheat – I’ve scraped off almost all of the flour and most of the paper.
No-knead dough is very wet (which is what I think makes for the big lacy holes in the crumb that are so yummy – wait, how can nothing be yummy?) – that’s the reason that so much flour is required to keep it from sticking to the paper. Any ideas how to keep any of it from sticking without adding flour? Any genius ideas on something I can use here instead of flour altogether?