Remember on the night of October 3, I started some bread dough to make a fancy loaf of artisan bread, and the next afternoon, when it was time to bake it, I had my concerns the pile of really moist goo wasn’t going to become anything resembling edible bread? Remember also that, immediately thereafter, before said goo was baked, my oven decided to cease functioning?

Well, last night, a full ten days after I started on that loaf of bread, it finally got baked. It started its life sitting in a bowl for 18 ours bubbling and growing, then it got handled a little and set down to wait a while. Next the oven broke, and during the ensuing panic in the kitchen that caused, the dough laid there getting gooey. I then thought I would go ahead and freeze it as an experiment. I never expected to take it out, let it thaw, bake it, and then have it been edible.

I’m not saying it’s the best bread ever, but it is the sort of bread I imagine many ancient people’s might have had with their meals … or as their meals with a mug of warm ale.

It’s far from being the bread it could have been, but as far as experiments go, much was learned. Bread dough can be extremely abused in a variety of ways, and it will still produce edible bread. Maybe not the greatest bread on the planet, but most certainly something worth eating.

It seems to be so worth eating it will be all gone by tomorrow morning.