cloche-baked bread

ARTS!

I'm pleased with this loaf by the slow overnight technique and baking at high temperature inside a hot closed clay cloche. 

* water

* yeast

* flour

* salt

Let's have some with top olive oil and oregano.

Look at that. Just lookatit! It's better than anything. I mean it. No brag. Just fact. 

I'm telling you. I spoiled myself. I look at your mass produced bread and go, "What? Me eat that? When I can make bread better myself without any effort at all. Just casual fun. And bread, real bread, rolls off my fingertips like water?" It's great being me.