I've been baking not blogging!

I got a couple of books for Christmas: PR's Artisan Breads Every Day and Jeffrey Hamelman's Bread. Both are great books, but I'm especially excited about the low-knead sour dough formulas in Hamelman's book.

I made Hamelman's straight dough French bread. It had terrific flavour (remarkably so for a straight dough) and looks pretty good too!