Are you toying with the idea of making a sourdough starter and becoming a bread baker? I’ve enjoyed the challenge this year. I’ve had June—my sourdough starter—since January! I would say time flies but this year is going by so slow, so…there’s that. Anywho, if you’re up for the challenge of baking bread (any type of artisanal bread, doesn’t have to be sourdough!), I have a few tools I recommend that will be super helpful.
Why bake bread?
If you haven’t been thinking about becoming a bread baker, may I convince you? Yes? Well first, I always find it rewarding to make something from scratch—especially bread. Sourdough bread takes days, so when that loaf finally comes out of the oven, you feel elated from creating such a beautiful thing with your hands. Unless, of course, you severely screw it up. But that’s part of the fun of making sourdough—it’s a never-ending practice.
Also, by making bread from scratch, you’re eliminating extra preservatives and dyes that may actually be in that slice of bread. Most store-bought bread is made to sit on the shelf for quite some time (spooky), while a loaf of homemade bread will start getting moldy after at least five days.
How to store bread
Don’t worry—storing homemade bread is simple. Just slice up your loaf with your bread slicer (linked below) and after about two days in your bread bin (also linked below), you can place the slices in a gallon-size plastic bag and freeze the rest. Then just take out the slices you want and run it through the toaster twice! See? Easy.
My sourdough bread tool kit
Alright, here’s what you need.
Creates perfect slices of bread, also works well for bagels!
Bake the best loaf ever in a dutch oven. And as an added bonus, you can start making this one-pot bolognese.
Score the top of your loaf so it rises nicely in the oven!
Your recipe will likely tell you to proof (rise) the dough in one of these.
For storing your bread. I love the kinds that have a bamboo top (or bottom) that double as a cutting board.
You’ll probably have to line a Dutch oven with parchment paper (most recipes call for it), so this is the kind I like to use. It can actually compost.
Comment below and let me know if you’re going to become a bread baker this winter—and what loaf will be your first!