Baking Bread on the Side

As I’m prepping the wood shop for the cafe counter and tabletop builds, there’s always time to squeeze in a little natural leaven bread baking. I worked on mixing and fermenting the dough yesterday, while I was making sketches for the front counter build. Stuck the dough in the fridge over night for its final rise and into the oven in the morning. 50 minutes in the oven and an hour or so of letting the bread cool, voila!, morning toast service!