Bread Bake on the Side

Prepping the wood shop for the cafe counter and tabletop builds,there’s still always time to squeeze in a little natural leaven bread bake.

I mixed and fermented the dough yesterday, while I was working on sketches for the cafe front counter. Put the dough in the fridge overnight for its final rise.

Popped the dough into the oven this morning, and voila! Morning toast service.

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