Caveman Bread

To be honest I totally forgot about the bread until my mom asked me about it. At 7 pm. Of the next day.

When I uncovered the bowl, I was disgusted by the smell and visual. The dough deflated and the top was dried up. There was also a very strong smell of alcohol. I assumed the smell of alcohol was the result of yeast over fermenting. It straight up smelled like vodka. I hate alcohol so I felt my stomach turn and head ache. I wondered if I should throw it away but I recalled Professor Vesna saying the dough could be kept for at least 48 hours. So I decided to keep it and instead put more flour in the dough so it wouldn't stick to my hands. I think I put around a cup until I reached a consistency that I liked. When I was done, I realized that my habit from ceramics had kicked in. Unless the clay was new, I would usually massage the clay until I felt like all the air bubbles escaped. I wasn't sure if the yeast would remake air while baking so I grabbed handfuls of dough to incorporate air into the dough.

I just kept pulling the dough until I felt like there was enough air. I got really tired after all that so I transferred my dough into the pan I was planning on using and blanked out for a while. I was too lazy to take out the pots and pans inside the oven so I just used my air fryer. I wasn't sure how long the baking time and how high the temperature was supposed to be so I just used the air fryer's preset: 20 minutes at 350 degrees Fahrenheit. I sprinkled flour on top (like that baker did in the video) and oiled the pan with grapeseed oil.

I wasn't expecting much since the deflated dough and smell raised some flags in my head. I had really low expectations. While baking, the top of the bread wasn't getting brown so I added 17 more minutes in total. I ran out of patience and assumed that the top wasn't browning because I sprinkled too much flour.

When I finally took it out, I had a good look at it. I just had to laugh. It literally looked like rocks. The smell of alcohol still lingered and the top of the bread was so hard. My family was still curious and we had a bite each. Oh my god. Hahahahaha. It tasted so bad. I double bagged it and threw it away. I think the type of bread I ate while growing up contributed to my dislike of the bread. I ate Korean-style bread all my life so I hated my first American croissant. I was really uncomfortable with how flaky it was. I think Korean-style bread has way more sugar so the American croissant also seemed flavorless.

I think I would ramble for too long if I started talking about the chemistry of ingredients but I think that played a major role in my bread. Similar to the reaction between Mentos and Diet Coke, maybe what I ate for dinner affected my craving for the bread. Or maybe it was the ingredients. Just like how coffee tastes different based on the environment it was grown in, maybe the flour harvest wasn't good.


Links:

https://www.eater.com/2017/2/17/14649100/chefs-table-nancy-silverton