Is it bread or depression?
Sep. 11.2024
Once, the New York Times ran an article declaring that nothing beats good bread slathered with butter. Not that Country Crock or I Can’t Believe It’s Not Butter nonsense, but the real deal—made from cows with real udders.
These days, I sit at my desk eating lunch and feel the urge to cry. Maybe it's depression, or maybe it's just me trying to be a "good" human, squeezing in a half-hour walk for my mental health. That leaves me scarfing down frozen “delights” at my desk. And even with the gift of a puppy, a welcoming home to return to, the loss still lingers.
That gnawing feeling, yes. it sticks around, and maybe that’s okay—maybe it’s even necessary. But back to the bread. I remember when people, especially minorities, were upset by the bread comment. Meanwhile, I was thinking, "Wait, I love bread. No, scratch that—I adore bread." And butter? I’d bathe in it if I could. But I kept quiet, didn’t say a word, not even to the people I share my deepest, darkest secrets with.
Because what kind of "model minority" would I be, admitting to such indulgences as a Korean American? Still, I miss those early days of making my own sourdough starter, watching it bubble up. That project began when the pandemic hit—around the time we lost Wiki, our pitbull, and welcomed Mishka, the mischievous husky, into our lives.
Sourdough starters were the craze back then. People were passing them around like treasures. You just had to ask nicely and be part of a Facebook group. Strangers even put up flyers in NYC, offering to share their abundance. I can still taste that bread—funky, sweet, wholesome—and I realize that’s what I’m missing right now. A bit of that flavor, that nostalgia, on my plate.
While this is not a sourdough recipe, I need my fix in the meantime. I love this recipe for easiness. The only caveat is that you need to let it sit for 12 but that’s where the flavor kicks in.
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
You’re going to mix everything in a large bowl. If you need more water, add a few tablespoons at a time, but be careful not to overmix—just make sure all the ingredients are incorporated. Cover the dough and let it rest for 12-18 hours at room temperature.
Before baking, preheat your oven to 450°F with a 6-quart enamel-coated cast iron Dutch oven ( similar). The dough should be big, puffy, and a bit loose, with small bubbles. Gently scrape it onto a well-floured surface and fold it over itself three times to form a ball. Make sure the outside is floured, set it on a piece of parchment paper, and cover it with plastic while the oven heats.
Bake the dough covered for 30 minutes, then remove the lid and bake for another 10-15 minutes until the exterior is golden brown and crispy.
I hope you give this no-knead bread a try—it’s a lifesaver when you want amazing bread but don’t have a good bakery nearby.
I’m hoping to get back into baking soon to fill my deep, dark hole with some sourdough goodness. 😉
Until next time, give it a try!
