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🛒 Shopping List — Block 43–44: Bread — Lean Doughs

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Bread shopping is mostly flour. Get good flour — it matters here more than anywhere else in this program. King Arthur Bread Flour is reliable and widely available. For higher-hydration loaves, bread flour (higher protein) performs better than all-purpose.

⚠️ Equipment Check

  • [ ] Dutch oven — essential for no-knead boules; 5–7 quart, cast iron
  • [ ] Pullman pan with lid — for sandwich bread; ~$25–35
  • [ ] Kitchen scale — bread is by grams, not cups; this is mandatory
  • [ ] Bench scraper — for dough handling and shaping
  • [ ] Cast iron skillet — for naan (use the one you already have)
  • [ ] Sheet pan — for focaccia and baguettes
  • [ ] Pizza stone or steel — optional but helpful for baguettes and pita (a preheated sheet pan works)
  • [ ] Instant-read thermometer — internal bread temp: 200–210°F when fully baked

🌾 Flour

  • [ ] Bread flour — 10 lbs (no-knead, pullman, baguette, pizza)
  • [ ] All-purpose flour — 3 lbs (starter feeding, flatbreads, pizza)
  • [ ] Whole wheat flour — 1 lb (starter feeding; optional sourdough boost)

🧂 Pantry

  • [ ] Kosher salt — Diamond Crystal
  • [ ] Active dry yeast or instant yeast — 2 packets (no-knead, pullman, flatbreads, pizza)
  • [ ] Olive oil — 1 large bottle (focaccia and pizza use generous quantities)
  • [ ] Butter — ½ lb (pullman enrichment)
  • [ ] Whole milk — 1 pint (pullman, naan)
  • [ ] Plain yogurt — 1 cup (naan dough)
  • [ ] Sugar / honey — small amounts (feeding yeast, enriching dough)

🍞 Toppings and Finishing

  • [ ] Fleur de sel or Maldon — for focaccia and bread topping
  • [ ] Fresh rosemary — 2 sprigs (focaccia)
  • [ ] Cherry tomatoes — for focaccia topping
  • [ ] Olives — 1 small jar (focaccia option)
  • [ ] Cultured butter — Kerrygold or similar (for bread tastings)
  • [ ] Good olive oil — for dipping

🍕 Pizza & Flatbread Toppings (Block 44)

  • [ ] Mozzarella — fresh and low-moisture (pizza)
  • [ ] San Marzano tomatoes — 1 can (pizza sauce)
  • [ ] Fresh basil — 1 bunch (pizza)
  • [ ] Tahini — for pita bread accompaniment
  • [ ] Cheese — 2–3 varieties for tasting board (Service 50)

🌱 Sourdough Starter Supplies (Service 49)

  • [ ] All-purpose flour or whole wheat flour — for daily starter feedings (5–7 days)
  • [ ] Filtered water — chlorinated tap water can inhibit fermentation
  • [ ] Glass jar — 1 quart, wide-mouth, for the starter culture