Sometimes you just have a good bread day.
This was made with the New York Times/Sullivan Street Bakery/Jim Lahey no-knead bread recipe, or an approximation thereof.
I used Lowan instant yeast and white high-gluten bread flour. (Ordinary plain flour actually works just fine.) I did the second rise in the bowl – doing it in a tea towel is a complete pain in the arse, no matter how well floured or cornmealed it is. I baked it in a well-preheated Le Creuset oval Dutch oven, which was placed within the oven of a beautiful shiny strokable new Lofra 900 mm dual-fuel range.
There is orange soup  in the crockpot, and life is good.
 Which, confusingly enough, contains no oranges. It’s made with real chicken stock (we had roast chicken yesterday and the re-loaded slow cooker simmered gently overnight), butternut pumpkin, sweet potato, carrot, and white potato. I’ll stir some cream or yoghurt in at the end, and sprinkle a heap of cracked pepper and some parmesan on top.