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Deloitte Consulting Exec On Baking Bread And Breaking Barriers For Women In Data

‘Breaking (or baking) bread is a simple recipe for success. It represents removing barriers and building an authentic connection with our peers and within the teams we build,’ Deloitte’s Tracy Ring tells CRNtv.

In celebration of our new community, the WOTC Leadership Network, I spoke with Tracy Ring, a managing director at Deloitte Consulting, about the opportunity for women in data and analytic roles, while taking on the challenge of homemade bread and ricotta cheese.

Head over to CRNtv to learn more about this data role on the rise for women seizing opportunity and equality.

Want to give it a try?! Follow the recipe below.


No-Knead Bread


• 3 cups all-purpose or bread flour, plus more for work surface

• 1/4 tsp instant yeast

• 1 1/4 tsps salt

• Olive oil, as needed

• Spent grains (or cornmeal, or wheat bran works as well)


Step 1: In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

Step 2: Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

Step 3: Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, spent grains (or cornmeal, or wheat bran); place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Step 4: After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

Homemade Ricotta Cheese


• 7 cups whole milk (not ultra-pasteurized)

• 1 cup heavy cream

• 3/4 tsp salt, or to taste

• 3 Tbsp fresh lemon juice


Line large fine mesh sieve with several layers of cheese cheesecloth. Set over a large bowl.

Pour milk and cream into a 5 or 6 quart pot. Add salt.

Heat mixture over medium heat and let come to a full boil, stirring frequently.

Once it reaches the boil, remove from heat and immediately stir in lemon juice. Let rest 2 minutes.

Carefully pour mixture through prepared sieve, while draining off liquid from bowl as it fills as needed.

Let curds strain one- to -60 minutes depending on how moist/dry you‘d like it (suggested time 10 minutes).

Transfer to fridge and chill until cold. Store in refrigerator up to 5 days. Enjoy!

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