The Daily Bake
Every autumn morning before the bell, my kitchen fills with the smell of fermentation. Like the Wasatch turning gold, each loaf teaches patience. High expectations meet real warmth.
Core recipe (makes two boules):
500g bread flour • 350g water (75% hydration) • 100g active starter • 10g salt
Autolyse 30 min, mix, bulk 4h with folds every hour, shape, cold proof 12–16h. Bake 475°F in Dutch oven 20 min covered, 20 uncovered.
500g bread flour • 350g water (75% hydration) • 100g active starter • 10g salt
Autolyse 30 min, mix, bulk 4h with folds every hour, shape, cold proof 12–16h. Bake 475°F in Dutch oven 20 min covered, 20 uncovered.
Classroom Parallels
Students, like dough, need structure and rest. Alarm 1202 moments—when the load is too high—call for shedding the nonessential the same way the Apollo computer protected descent. We call it “the stretch and fold” in homeroom: align priorities, protect the mission. Apollo 11 launched 16 July 1969; I keep the NASA mission notes next to the recipe card.
Watch the short: The hold before the rise.
Over-Seasoning Warning
Too much cinnamon and the flavor fights the crust. Same with lessons: one strong thread beats ten good intentions. Measure twice, mix once.