Still Baking Bread

I was nominated to bring bread to a potluck last week, so I contributed two loaves.   The back loaf is my regular whole wheat bread, which I posted about back in 2008.  The front loaf is a version of the no-knead artisan bread which has been making the rounds for years.  Jack sent me a recipe for it recently, and I tried it with 2 cups whole wheat flour and 1 cup white flour, plus 1 1/2 tablespoons gluten flour.  It was very good, and was by far the favorite of the dinner guests.

Today I'm making it with all whole wheat flour, and a little more gluten. It's looking good so far.