It’s getting so late, and no sign of Lin getting home. I finally called to see if I should start the pizza. He hadn’t even left Gatesville yet. That’s like 200+ miles away! He swears he’ll be home in an hour and forty-five minutes, but that seems like insanity. Though he has been making the drive all week, so maybe he knows a quick way home … like driving a hundred miles an hour.

Well, I was getting hungry, so I went ahead and cut open that loaf of bread. Meh. The crust is a little too chewy, but not horrible. The interior doesn’t have any large holes, and it’s far too moist. The flavor is sort of bland. Not a complete failure, but it isn’t the success I was hoping for either.

It probably has a lot to do with the fact I used a lot of whole wheat and added some cornmeal too. Looking at photos of other people’s no-knead bread, the ones with wheat look just like mine. Maybe it had to do with what I baked it in too. It’s definitely edible. I was just hoping for something more … wow. Oh well, I’m sure it will make good grilled cheese sandwiches and maybe some French toast this weekend, and I have to say it tastes just fine with a nice smear of horseradish on it. I might even make some croutons with it.

I think next time I’ll use just the high gluten flour. Or maybe all-purpose, which I think I have a bag of somewhere in the kitchen. Though I think I’ll wait a few weeks to try again. I’m a little disappointed. That’s not going to stop me from going and slicing off another piece right now though! I don’t have to start the pizza for an hour, and my stomach says it wants something more to eat right now! Fresh bread is fresh bread, even when it isn’t spectacular … it’s still pretty damn good.