You think when you throw it in the pre-heated dutch oven that it will stick, but it won't. Just make sure you wear some serious hot pads because that thing is hot.
See? Here's the oven after it's over. You just lift the bread out and it's all good. Gah, I love bread.
I wish you could smell the kitchen in this old farmhouse right now - in the whole house really.
This bread was so simple to make, compliments of the New York Times and Mark Bittman. You can click here to get the recipe. So, so easy.
I polished the wood on my wheel and got her all spruced up for the festival. I promised her I would. I've become one of those fiber people with a 25 year old wheel, hanging out old school with a single-treadle. And in case you're curious, yes I cut the bread open and ate some after it cooled, before I even wrote this. Our friend's chickens started laying eggs again so we got a fresh stash from him. I cut up a hard-boiled with some Duke's mayonnaise and the very last canned pickle from last year's garden. Then I stood in the kitchen window eating and looking down on Main Street from our South Hill farmhouse and I felt like myself again, although I am a big fan of Sylvia Plath. I have another cake in the works, two actually.