One Last Loaf for Show and Tell

I wrapped up my classroom sessions for the Master Food Volunteer program this past week. It's been a rewarding experience and I'm looking  forward to participating in the demonstrations over the next 12 months. There will be a chance to teach some lessons in bread baking as long as I can develop a lesson plan that can be presented in an hour or so format that won't get deep in the weeds and lose the interest of the class.

I took the opportunity to show my classmates and instructors what could be done with some active dry yeast when I brought in my copy of Floyd's Rustic Loaf. With a little bit of resizing into grams for the formula and reshaping into a boule, I managed to get the attention of the class at lunch time.