Redo and leftovers

I decided to try the no-knead recipe again with the wheat flour. Not that I've eaten all the bread from the last loaf, but it gets stale pretty fast.

Turns out that my big problem from before must have been the water problem. I was much more careful this time. My first mix showed the dough to be dry again. But I just added a smaller increment of water and was careful to only add enough to make the dough sticky. Turned out much better since I didn't have to keep working the dough. More tender crust, better rise.

Now I have nice fresh bread to eat. So what to do with the stale bread? Too much for the dog or toast. The answer: Tuscan bread soup! Very good stuff. Basically a variation on tomato soup with croutons. Consult Daily Soup cookbook.