This is my new bowl. The family is tied between naming it Mambrino (after Don Quixote's fabulous helmet) and Garibaldi (the famous Italian general). I am in favour of Mambrino.
The bread (currently presiding over the oven's inner chambers with pomp and propriety) is made with yoghurt, honey, almond flour, and a 12-grain mix (spelt, barley, wheat, oat, &c.) along with the usual staples.
I was worried at first that the rising dough would stick to the sides of the wooden bowl as I normally use quite machine-made plastic and metal bowls which have very smooth sides, but it lifted out just as easily and the dough was actually more moist than I expected it to be with only a damp towel placed over it--a good thing, since my cookbooks warn me of using anything other than plastic bowls and plastic wrap.
Lovely lovely lovely. How prettily it rose. This is near the end of the rise.
And through another rise in the pan, and after baking, we have the finished product! As soon as people get hungry I will know how it tastes. Hopefully Mambrino had a good effect on it.