Get ready to bake.
Everything in the kit is already measured. This page is the rest: the video, the short list of what you bring, and what to expect.
Watch the bake before you bake.
The best thing you can do before your kit arrives is watch Adam make the bread once, start to finish. First mix to pulling the loaves out of the oven. You’ll know what every step looks like before your hands are in the dough.
The recipe on one page.
Every step, plus the two techniques we teach in class, measured and ready. Print it, or keep it on your phone by the mixer.
What you bring.
The kit has the flour, the honey and oil, the lecithin, the salt, and the yeast, all measured. From your kitchen you’ll need:
- Filtered water
- 1 egg for every two loaves
- Loaf pans
- A mixer, if you have one. Your hands work too, and the video shows both ways.
Nice to have: an oven thermometer. Home ovens run hotter or cooler than the dial says, and bread notices. It’s a tip we teach in class.
Already in the box.
Fresh milled flour, ground right before your kit ships and sealed at milling with oxygen absorbers, so it keeps the wheat’s vitamins, minerals, and fiber. Organic extra virgin olive oil. Raw, unfiltered Texas honey. Sunflower lecithin. Sea salt. Instant yeast. And food-safe bags for your finished loaves.
Questions at any point, before, during, or mid-bake? Email us. Adam answers.
Show us your bake.
When the loaves come out, take a picture. Filming while you bake? Even better. Email it to us or tag @fiveloavestx. Robert in Pennsylvania baked with one of our very first kits and sent us a photo. With your OK, we’ll share yours too.
Don’t have a kit yet?
The same grain we mill for our loaves, measured out and sealed, with the video to walk you through it. It ships anywhere in the US.
Stay in the loop.
Class dates, fresh bakes, and where to find us each week. Good bread news, nothing else.