The sourdough phase of the lockdown was quaint while it lasted, but I regret to inform you that we’ve now entered the casserole phase.

In April, we leavened our lockdowns by harnessing what was best in nature (the yeast naturally found in bread flour) to create an artisanal loaf that was at once a comforting staple and a delicious delicacy. The dough rose — like Easter and like the flowers and leaves emerging to carry us through quarantine.