I think we can achieve "Work-Bake Balance", making a loaf of bread while working as long as there is an oven at home or at office.
I worked at home last 3 months and could bake at least 2-3 loaves of bread every week. From this month I commute to and work at a co-working space which has a kitchen & an oven. So now it's time for a new experiment: how can we work at a office & bake a loaf of bread :)
This time I tried to bake Ciabatta for sandwich as the recipe I follow need less maintenance and is relaxed for rising time using less yeast. What I did was ...
- Mix water, yeast, flour and salt at home (9:00)
- Bring the dough to office in a olive oil coated container (9:30)
- Fold the dough two times.
- Leave the container in the kitchen for 45-60 minutes (10:20)
- Repeat 3 & 4 for few times.
- Shape the dough and start preheating the oven (12:30)
- Bake for 20 minutes.
- Cool down the bread.
- Lunch time with the bread :)
We enjoyed sandwiches with freshly baked bread. Other co-working space users wanted to use the oven too but luckily we had same temperature to bake so we peacefully shared the oven :)
I will try different types of bread or to bake a loaf to bring back home for dinner. And I'm looking forward to host a work-bake balance workshop in the future.
When I was learning to bake, I lived close enough to work I could walk home and tend to the dough :) never thought about bringing it with me!
It's a bit of a rush and sometimes late to bed, but I've mostly got a rhythm that lets me bake around office hours.