Husband To The Rescue

My husband figured it all out for me. I guess having almost 4,000 photos will slow a program down, or just jam it up.

Anyways, very quickly now picture #1 is the bucket I bought at Dicks Restaurant Supply for the sole purpose of making artisan bread. I've warmed my water, added yeast, sea salt and flour.

Picture#2 is the air pocketed, wet dough after being in the fridge overnight. Almost time to "cloak" my dough!

Picture #3 is the beef and chipolte burrito stuff I made. This is raw and ready to start cooking. There was a mix of cut up roast, chipolte peppers in adobe sauce, garlic, cumin, salt, tomatoes, onion and oregano. It was good, but again, spicy. I had to make something different for my little miss. This can be served with sour cream, pico de gallo or salsa, and shredded cheese.

Picture #4 is the finished product...yummy and ready to eat.

Picture #5 is my artisan bread dough. It's been cloaked and is resting on my pizza peel covered heavily with cornmeal. The cornmeal got everywhere but it made the transfer from pizza peel to breadstone in the oven sooo easy.

Picture #6 is the finished bread. I made a small loaf to see what it would come out like. It's really good and I'm tickled pink that I have about 4 loaves of this dough in the fridge and ready whenever I say so! This recipe kicks ass! Thanks Laura for taking the time to type the whole thing up!