I’d love to tell you how the artisan bread is going, but I have no frame of reference from which to judge. It looks like the dough I saw on the TV show the other day, and I was very careful and handled it as delicately as they master bread-maker did, lightly grabbing one side of the dough (goo) and gently folding it over (repeat for all four sides). It is extremely gooey. It’s got a short resting period, and then I have to carefully shape it into a loaf of some sort (going for round) and let it rise two hours more. Then will be the joy of getting it off my flat cookie sheet and onto the oven stone. I probably laid down a quarter package of corn meal to hopefully make that as easy as possible. I still don’t see it going well. It is such a loose dough. Maybe I better put down more meal.

It does smell wonderful. If nothing else, I’ve had a nice yeast potpourri today. :D

Keeping my fingers crossed! If it doesn’t turn out, I’ve only lost about $1 worth of foodstuffs, and I will just have to try again. Isn’t experimentation fun?! :P

In other news, nothing else had gotten done today. I took a pill and went back to bed at mid-morning. I was just feeling that awful. While the bread is rising, I better get the stew started (the meat is already cooked). At some point, I probably need to make cookies too, but Lin may have to satisfy his sweet tooth with the last bit of ice cream. Cookies are not a priority today. Sorry, Lin! :sweety: