Drop me a line after you make your first batch of dough! Now I know you’ll be tempted to jump straight to the caramel rolls recipe. You can do that if you’re already an experienced baker. If you’re not, PLEASE make the Master Recipe first to get acquainted with the technique and how the recipes read. You’ll have it down after one loaf, but it’s important. You’ll see.

If you can, send me a photo of your caramel rolls and I’ll post here on SDR.

There are many recipes in the book that are delicious for sandwich breads. As for the tools, well…

If you only want to bake sandwich loaves, then a bread pan is all you need. But you really won’t stop there, I promise.

I highly recommend you find a large pizza stone, it’s serves to keep the temperature in the oven consistent while the bread is baking.
I would not bake without it, unless I was baking with a cookie sheet or bread pan.

As for the pizza peel, the tool that helps move the dough onto the stone, well, you won’t need it if you’re only baking one loaf at a time. I started with a small wooden cutting board that was big enough for one loaf. It was all I had on hand that I could maneuver. You can use the bottom side of a cookie sheet, but it will take plenty of corn meal to keep the dough from sticking to the pan. I lived without a pizza peel for about a month. I resisted buying to find out if I could make due without it. It was only when I wanted to bake up multiple loaves that it became frustrating to bake without the right tools.

I broke down and picked up a wooden pizza peel at the Kitchen Collection Store for $9.95. (I had to pick thru the stack to find one that was well glued together.)
The first time I used it to slide two loaves onto my pizza stone, it was quick & easy with just a flick of my wrist. I didn’t have to jiggle, jiggle, jiggle them off the back of cookie sheet. All that jiggling messes up the pretty design I slashed into the top crust. It’s disappointing.

As for removing the bread from the oven, it only takes a pair of tongs to lift them out & onto a cooling rack.

I can get 3 loaves of bread on my pizza peel and stone. If I had a larger oven, I wouldn’t hesitate to buy a larger stone & an extra peel to bake up 5 or 6 loaves at a time. I like to keep a breakfast bread dough and a dinner bread dough in the frig. And all this successful baking moves me to share with my neighbors, that’s why I bake extra. Par-cooked loaves also freeze well, another reason to bake in bulk.

I could go on and on. Could I ask a you a favor? When you’re ready to buy the book, could you buy it through me? I get a dollar for every book I sell through Amazon, it’s not much but it’s something. Here’s my Amazon link: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Thank you Musings!

In the frig now, there's more bran-enriched white bread dough & Italian Semolina dough. OooWee! I can't wait!