O novom šalu i kruhu....../...Of new scarf and bread

Led je probijen!
.... i vani gdje ga je subotnja kiša polako načela, natopila i gdje se na dosta mjesta počeo otvarati i puštati put vodi, a bome i na mom tkalačkom stanu. Doduše, ovo sam zavšila još prošli tjedan, ali nekako je ostalo ležati po strani zaboravljeno dok ga danas nisam poslikala. Osnova je tamno siva, ostatak neke pradavne štrenice vune, a potka je alpaka. Većina tkanja je rađena u crnoj, ručno predenoj alpaka vuni, a svijetlije sivi detalji su također alpaka koju sam davnih godina nabavila i koja je bila troslojna i tako debelo vlakno da mi je s njime bilo žao bilo što započeti i zato smo ga u nekoliko dugih večeri raspleli i napravili tri koluta tanje vune.
U međuvremenu sam u subotu ponovo probala ispeći kruh po starinski. Ovaj puta sam pronašla recept na Kulinarici. Ostavila sam ga stajati oko 20-tak sati, i uspio je prekrasno. Korica upravo onako kako treba biti, hrskava, unutrašnjost također lijepa i spužvasta. Toplo preporučam!
U nedjelju je tkalački stan naseljen sa preko dva metra nove osnove, do danas sam napravila nekih 40-50cm, detalji naravno slijede.

No-knead bread before

The ice is broken! 
 ... both outside where the Saturday's rain soaked it and made ways for water to come to the surface and get the ice breaking, as well as on my weaving loom. However, I have finished this piece of weaving already last week, but for some reason it remained lying forgotten until this morning when I finally made some pictures. Warp is dark gray leftover wool which I had just enough to make the length and width I wanted. The black part of the weft is made of hand spun black alpaca wool, while the light gray parts are made of the alpaca wool that I once bought and left lying around since it was 3-ply and much too thick to put into normal warp. Once I organized an evening session with my lovely neighbors to unply it, and we made 3 balls of 1-ply wool which has perfectly come into use. 

Ready no-knead loaf of bread

On other subjects.... I have managed to make a most perfect no-kneed bread using a recipe I found on Croatian cooking website, but is a only a translation of the recipe that made it popular ever since. I left it raising for some twenty hours, and it turned out just perfect, crunchy outside and bubbly inside. I can warmly recommend. 
And.... last but not least, the loom has been inhabited with the new warp and I even managed to make some 40-50cm weft to it, but the details will follow soon.......