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You can start baking real bread at home this week with very little money. All you need is flour, water, salt, yeast, a bowl, and an oven. No license or certificate is needed. Start with a simple no-knead loaf in a pot, then learn kneading, shaping, and sourdough over time.
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Next up: Get your basic supplies
Baking bread for yourself, family, and friends needs no license. If you want to sell bread later, most US states have Cottage Food Laws that let you sell bread from home, often with a simple registration and a food handler card. Rules differ by state.
Can I start right away? Tonight, mix 400 g flour, 300 g lukewarm water, 8 g salt, and 1/4 tsp yeast in a bowl, cover it, and let it rest until tomorrow morning.
Bread is flour, water, salt, and yeast. A good starting recipe: 400 g flour, 300 g warm water, 8 g salt, 1/4 tsp instant yeast. Mix, rest 12-18 hours covered at room temperature.
Mix until no dry flour is left. Let it rise until doubled and bubbly. Fold it a few times, shape into a ball, rest 30-60 minutes, then bake. Time does the work instead of kneading.
Preheat the oven with the Dutch oven inside to 450°F for 30 minutes. Lower the dough in on parchment, cover, bake 30 minutes, then uncover and bake 10-15 more minutes until deep brown. The lid traps steam for a great crust.
Use lukewarm water around 80-95°F. Hot water kills yeast. Warm rooms speed up rising and cold rooms slow it. Poke the dough: if the dent springs back slowly, it is ready.
Bakers describe recipes by flour weight: 100% flour, about 70-75% water, 2% salt, 0.5-1% yeast. Weighing helps you repeat and fix recipes.
Dense bread usually means too little rising time or old yeast. Pale crust means the oven was too cool or not baked long enough. Gummy inside means you cut it too early, so cool for at least 1 hour. Let the loaf cool before slicing.
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