Bread and Stones

Adhering closely to a recipe offered in Ken Forkish's book, Flour Water Salt Yeast resulted in this hearty, flavorful loaf. The stones came from our visit to Oxbow Regional Park on the Sandy river. It was a beautiful cold day. A penetrating wind sighed through tall firs and cedars blessing the clean, clear air, and sweeping across the river in glistening ripples of liquid light where we stooped, picking stones at the river's edge.