Josh Rising

Building the Future of Local AI, One Local Model at a Time.

Practical deep-dives into AI engineering, local LLMs, and custom software infrastructure optimized for consumer hardware.

Learn from my experiments.
local_inference.py 
import llama_cpp

llm = llama_cpp.Llama(
    model_path="gemma-4-12b-it-qat.gguf",
    n_ctx=131072,
    n_gpu_layers=-1
)

print("Initializing local session...")

Honest Yeast Bread

Written by

zero4281

in

Prep Time Bloom / Rise / Bake / Cool Time Yield
35 mins (hands-on) 4 hrs 55 mins to 5 hrs 30 mins 1 loaf

Equipment

  • 9×5 Pyrex (glass) bread pan
  • Parchment paper
  • Large mixing bowl
  • Bamboo spatula
  • Bench scraper
  • Kitchen thermometer (for the water and the finished loaf)
  • Baking sheet with a liner (only if you make buns)

Ingredients

Yeast mixture

  • 2 cups water, no hotter than 100°F
  • 1 Tbsp active dry yeast
  • 1/2 Tbsp brown sugar
  • 1 Tbsp extra virgin olive oil, plus more for the bowl

Dough

  • 4 cups bread flour: 3 cups up front, the last cup added by feel, plus extra for the counter as needed
  • 2 tsp fine sea salt

Instructions

1. Bloom the yeast

  1. Warm the water to 100°F or below. Anything hotter kills the yeast, so use the thermometer instead of guessing.
  2. Stir the water, yeast, and brown sugar together in a bowl. Let it sit 10 to 15 minutes, until foamy. No foam means the yeast is dead; start over.

2. Mix and first rise

  1. Measure 3 cups of bread flour into a large mixing bowl. Make a well in the middle and put the salt in the center.
  2. Stir the 1 Tbsp olive oil into the yeast mixture, then pour it into the well. Stir with the bamboo spatula until combined. The dough will be very sticky, and that’s normal; don’t dump in flour yet.
  3. Add the remaining flour 1/4 cup at a time, stirring after each addition, until you have a shaggy dough. A quarter cup at a time lets you stop the moment it’s right, and it might not take the whole cup.
  4. Turn the dough out onto the counter. Stretch and fold it with the bench scraper, dusting with a little flour whenever it grabs your hands. It’s ready when it stops sticking to your hands and springs back a little when you poke it.
  5. Clean the mixing bowl and oil it with a drizzle of olive oil. Set it upside down over the dough ball; the bowl holds in moisture so the surface doesn’t dry out. Let the dough rise until doubled, about 1 hour.

3. Shape, second rise, and bake

  1. Lift off the bowl and punch the dough down. Stretch and fold it 3 or 4 more times, then roll it into a loaf shape.
  2. Line the bread pan with parchment, leaving a little hanging over the long sides. That overhang is a sling; it lets you lift the loaf out without prying at hot glass. Put the dough in, shaped with a rounded top. The pan should be about 3/4 full.
  3. If there’s too much dough: pull off the extra and shape 3 or 4 buns, about 3 inches wide and 1.25 inches thick. Put them on the lined baking sheet.
  4. Let the dough rise at room temperature 45 minutes to 1 hour, until it has a rounded top. Start preheating the oven to 350°F, with a rack in the middle, about 30 minutes into the rise.
  5. Bake the loaf on the middle rack 60 to 75 minutes, until it’s brown and has a crust. Bake to the thermometer: 200°F in the center is the finish line. Ovens and pans vary; the clock is only an estimate.
  6. If you made buns, bake them at the same time on a second rack, 25 to 30 minutes.
  7. Lift the loaf out by the parchment. Cool at least 2 hours, or overnight for best results, before slicing.

Notes & Storage

  • Storage: Keep it in the fridge; it lasts longer there. Eat it within 4 to 5 days, before it goes bad.

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