Bread lessons

hello all!

Since my last post, my microbakery business was uprooted along with much of my life. It's a blurry spectrum of crisis, growth and rebuilding, but if my returning passion for bread is any indicator, life is much better these days. 

My beau is quite the fermenting aficionado and has a great interest in beer, traditionally prepared food, etc. We've been watching Michael Pollan's Cooked lately, and made it to the bread episode and he was thrilled and wanted to learn the ropes from me.

He baked his first loaf yesterday to take to his grandmother's house for Easter. Apparently it stole the show!
Started him out with a 70% hydration yeasted dough with a 10 hour ferment. 

Proud of him, and delighting in the prospect of having a breadnerd around to geek out with. :)