Opening your Box

• Open your box and put all bags in the refrigerator until the day before you're ready to bake.
• The afternoon before your baking day, complete Step 1
• Important: It is crucial to give your starter plenty of time to come to life. Completing Step #1 20-24 hours before beginning ensures that your starter will be bubbly and ready to go for your baking day!
  Ex: If you plan to begin making your dough on Saturday morning around 8 AM, complete Step #1 on Friday at 8 AM (or a few hours before).

Step 1 - Preparing your Starter

• Items from your Kit: "Step 1: Starter"
• Items from your Kitchen: 1 medium size bowl or jar, large spoon, warm (80-84 deg) filtered water

Note: This is best to complete 20-24 hours before you'd like to start baking.

Step 2 - Feeding your Starter

• Items from you Kit: "Step 2: Starter Food"

Step 3 - Prepare the Dough

• Items from your Kit: "Step 3: Bread Mix," cotton tea towel, bread bonnet
• Items from your Kitchen: large mixing bowl, warm (80-84 deg) filtered water
• Important update! Use 3 1/2 cups of water in this step instead of 4 cups.

Step 4 - Add the Starter

• Items from your Kitchen: Starter that you set aside

Step 5 - Add the Salt

• Items from your Kit: "Step 5: Salt"

Step 6 - Stretch & Fold #1

Step 7 - Stretch & Fold #2

Step 8 - Stretch & Fold #3

Step 9 - Divide & Pre-shape

• Items from your Kitchen: All Purpose flour for flouring the counter. NOTE this video currently shows using canola oil, but all purpose flour will work better if you have it available.

Step 10 - Final Shape & Place Loaves in Oiled Tins

• Items from your Kit: 4 bread tins (2 for loaves, 2 for lids)
• Items from your Kitchen: Canola Oil for oiling tins

Step 11 & 12 - Slash Loaves, Place Lids on Tins and Place in Oven

• Items from Your Kitchen: Flour for dusting (if you have on hand), and small sharp knife for slashing the bread

Step 13 - Take Lids Off & Turn Down Oven to 450 Degrees

Step 14 - Remove from Oven, Remove from Tins and Cool