Getting back to the basics...

So I've taken on the responsability of providing bread for our table. I'm tired of paying for huge baguettes that go unusable after just a day and end up being wasteful. I have been using the "no knead" recipe for several weeks and even using only half the recipe (which the dough lasts for around 2 weeks so you can make small loaves/bouelles) with a little planning you can have fresh bread with your dinner meal. Spectacular!

First, I'll give you the original youtube.com video as to how to make the dough:
http://www.youtube.com/watch?v=JFJZPm-_2-M&feature=related

and now photos of my last two loaves....

You can use oiled pans to shape the loaves but I like the bouelle. And you can pull a large or small amount from the dough you prepare. That way there is no waste. I think everyone should do this as there's really no reason not to if you care about what you eat. Or especially what you photograph. ;)
I will say that as hard as I try to come up with a VERY good meal, having it topped with a nice bread that was made in my home by my own hands is just a perfect bonus. I've used it as addons and also as the main course for sandwiches (blackend chicken with spinach leaves, sliced tomatoes and melted feta/blue cheese spread). Kind of a "fast food be damned" moment. I understand those moments - thank you Wendy's - but when you can counter them, it really means something.