Sounds like a cosmic experiment, but I’d still swear by a good old oven and a slow rise. Bubbles need room to dance, and gravity’s gentle tug is part of what gives bread its character. I can’t imagine a spinning planet giving you a better crumb than a well‑kneaded dough at a steady temperature. Still, if you’re brave enough to spin a batch, at least keep a handful of that old recipe card on the table to remind you of the real science of yeast.