Ugly bread

With this much yeast and warm water your dough rises, in what, an hour?   This requires you to knead the hell out of it.  It does not look like you did.

Sharon, I think suave is right. It does look like your dough needs to be kneaded more. Did you do a Windowpane test? You should be able to stretch the dough so thin, you can see through it, when it is kneaded enough.

Just after machine kneading?  Just after hand kneading?  After shaping?

Although I don't own the Bosch, everything I've seen posted here would suggest that 15 minutes in the mixer would be plenty of kneading.  Another 10 minutes by hand should produce a very smooth dough, with a couple of caveats.

The first is that I don't know how you measure a cup of flour.  If we assume that a cup of flour, as you fill it, is 140g in weight, your dough is approaching 70% hydration.  With the combination of AP and bread flours, I would anticipate that the dough would be somewhere in the tacky to sticky range and rather slack.  Yours seems to be holding its shape well; probably the effect of all that kneading. 

The second is that you haven't mentioned what hand kneading method you use. Different kneading styles can produce different textures in the dough, although I'm in the habit of rounding the dough up into a smooth ball at the end of kneading if it isn't too goopy.  Yours displays a surface texture that I haven't seen previously.

If the dough that we are seeing in the photograph is after shaping, then some instruction on shaping may be of help.  You can click on the Handbook and Videos links at the top of the page to find some useful resources.

Paul

Maybe allow the dough to rest for 20 minutes before shaping. 

Here's a youtube video on shaping bread: http://www.youtube.com/watch?v=xUeS2PSXtP8

I have so many questions.

I see your ingredients but sometimes what affects bread the most is how it is made. With bread, it is not sufficient to list the ingredients. The technique is almost more important than the ingredients-or at least AS important.

So-more questions-Did you put it all in the bowl and mix it all up at once? Did you mix the flour and water and let it sit for a while? Did you mix it first and then add the salt once it was mixed and kneaded? Don't worry about using fancy word-just describe what you did and let us ask more questions. Fancy words come with time and many conversations. In the meantime, maybe you can get an answer here for what you want to accomplish.

Did the dough show any oven spring? What did the crumb look like? A picture of the crust and crumb tells us a lot about how it was handled, proofed and baked.

Is your AP flour bleached or unbleached?

1 tbsp. of salt seems like it would be a very salty dough. That can definitely affect the texture,also.

Was the dough stiff? Soft? Sticky? Did the loaf tear when it was proofing or afterwards when it was in the oven? Did you slash it?

The moisture level in the dough can affect the shaping and the ability to get a "gluten cloak" or a "tight skin" on the outside of the loaf-hence the wrinkly look. It looks like a ciabotta to me-not bad.

I'd love to see a pic of the baked loaf and crumb.

I don't think that looks too bad at all.I'd be proud of that loaf. If anything, I think you may need to work on handling and shaping and that is just practice, observation and more experience. That will also help with a little more even distribution of the larger holes which are all near the top in this picture.

I learned best by going on youtube and her and watching videos of bakers shaping their loaves- not necessarily instructional videos. Some methods I just couldn't emulate but I have found ways that work for me fairly well. I, too, am always learning. My loaves have just gotten better over time but I first had to UNLEARN a lot before I LEARNED what I know now.

Keep baking delicious things and keep trying different methods to get there.