Considering all the misshapen bread I’ve produced, there’s no way I could go wrong with fougasse. You deliberately misshape the dough when you roll it out. And then you inadvertantly misshape the dough trying to get them onto the paddle when they stick to the board. But look at them. How could you go wrong?

Yes, yes, yes, another loaf of bread. So what else is new? Well, this one rose very nicely in the oven, with a little dome at the top. And that’s because I could actually tell when it had doubled.

The big reason that no-knead bread appealed to me is that I find the traditional way of kneading, pressing the dough and folding it, to be really tiring. Fortunately, by the time I decided that I needed to knead my breads after all, I had discovered other ways to knead the dough.

Success! I managed to bake a bread I like. It domed up in the oven, and held its cute, round shape. I think I made it on myself than I had to, but I can’t care. It not only tastes good, it looks good.

I was not trying to bake a ciabatta. Or naan. Or a flying saucer. But that’s what I got. Dang, that is one ugly loaf of bread.

Today’s bread was a sourdough. My breads are still not rising as much as I’d like, but oh my god this one tastes good. Sweet and sour and nutty. I want another slice. Maybe I should say: Tasted.