Hannah has three rules for bread: "Patience, Wonder, and Nae Stress." She started making bread at 14, spent several years baking professionally, and now bakes about twenty-five pounds of dough at home, every two weeks. Below, she describes her routine, along with suggested amounts for a smaller batch. If you're already a baker, you can pick and choose any particular twists you like; if you're new to baking, read through it all to get a sense of the whole before you start.