And one further back so you can see the odd shape it formed in the crockpot innards it baked in:

It smells like bread. It looks like bread. It has a nice hollow thump like bread. As soon as Lin gets home, I’m cutting into it to see if it is, in fact, something resembling a fine artisan bread. This one has whole wheat flour, high gluten white flour, white wheat flour, and a bit of cornmeal in it (for texture and flavor). I ended up dusting it with white wheat flour and cornmeal. I thought adding oatmeal to the mix might be too much.

Some people who have used the no-knead bread recipe (or a variation of it) mentioned the crust crackling and “singing” to them as it cooled. Mine’s doing that!!! I am absolutely dying to cut into it! I just know this bread is going to be tasty!

In other bread news: I am a couple hours away from the first feeding of that sourdough starter I am starting, and so far, it looks the way it should, and it seems I may have some sourdough starter going. Only time will really tell though. Just a few more days of being patient.

Oh, how I hate all the waiting! :dizzy: