Here is the bread dough, all sticky and bubbly after fermenting for 18 hours. I used 2/3 regular flour, and 1/3 whole wheat pastry flour. I am going to keep getting more and more adventurous with flour varieties.
Here is the dough after its rising period.
Here it is, still in the pyrex dish (my lame substitute for a proper dutch oven).
Here it is... in all its glory!
Sliced! Of course, I had to have a couple little pieces when it was still warm I don't get that opportunity very often. : )
Tonight for dinner I made some of these delicious Rising Moon vegan Garlic & Vegetable raviolis. Yumola. These are very good, and occassionally go on sale at my local health food store. I always grab up a box or two at such times!
In addition to the raviolis I made a nice big salad: with cabbage, julienned chiogga beets, julienned carrots, celery, and spring lettuce mix & arugula. I'm not really a huge arugula fan (too spicy!), but I recently learned that it's loaded with calcium... so it's another project for me! Also, you can see our beautiful piece of toast from the bread. OOOh that toast was so good! Musty and my mom and I were all raving about it.
Here's a cute little picture of the grapefruit that I had as a snack this afternoon. It had one seed, which I removed... see that funny hole? It was a great piece of fruit!