The Journey of a Loaf: From Starter to Market Table

There’s something magical about taking a simple mixture of flour, water, and salt and turning it into a loaf of bread that brings people joy. But behind every crusty, golden-brown sourdough loaf at my market table is a journey—one that starts days before the first customer ever lays eyes on it. Today, I’m taking you behind the scenes of my baking process, from the very first stir of my starter to the moment I hand a fresh loaf to a happy customer.

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The Starter Awakens

The heart of every sourdough loaf is the starter. I’ve nurtured mine for years, and it’s never failed me—so long as I give it the time it needs. Since I bake on a large scale for markets, I have to ensure my starter is at its peak when I need it.

For this bake, I needed 10,000g of starter, split across two days. That meant carefully calculating my feeding ratios, keeping an eye on temperature, and making sure I had the right containers for bulk starter growth. (If you're looking for a great starter jar, these glass jars work wonders.)

After feeding my starter, I let it do its thing overnight, keeping it in my warmest spot to ensure it hit peak activity by morning. The next day, it was bubbly, active, and ready to go.

Mixing & Bulk Fermentation

Mixing at this scale is no small task. Hand-mixing works for small batches, but when you’re prepping for a two-day market, a good mixer can save your hands. (I’m currently eyeing this 30-quart mixer to make my life easier!). For now, I stagger my batches and mix by hand to ensure my dough gets the attention it needs.

Bulk fermentation is where the magic happens. Over several hours, the dough transforms—gluten develops, gases build, and the texture changes. I stagger my fermentation to keep things manageable, ensuring everything isn’t proofing at the same time. To keep my dough at the perfect temperature, I sometimes use my oven with just the light on.

Shaping & Cold Proofing

Once the dough is perfectly fermented, it’s time to shape. Each loaf gets careful attention—I use a mix of coil folds and traditional shaping techniques to build strength and structure. For filled loaves like my cheddar jalapeño, I fold in the ingredients during the second set of stretch and folds to distribute them evenly.

After shaping, the loaves go into bannetons and into the fridge for an overnight proof. Cold proofing helps develop flavor and makes scoring easier the next day. (If you need quality bannetons, I love these natural rattan proofing baskets.)

The Early Morning Bake

Market bake days start early—really early. By 1 AM, I’m up and turning on my oven. My Simply Bread oven takes about 115 minutes to reach the perfect baking temperature, and since it can handle 12 loaves at a time, I have to time everything just right.

With the built-in steam function, I can get that signature crispy crust without the hassle of manually steaming. Each bake fills my kitchen with the unmistakable smell of fresh bread, making the early morning hours a little easier to bear.

By 7 AM, the last loaves come out, golden and crackling as they cool. They rest just long enough to be packaged and prepped for transport.

From Oven to Market Table

Once everything is cooled and packed, it’s time to load up and head to the market. I recently invested in a stainless steel table just for packaging, which has made this step much more efficient. (If you’re serious about home baking, a stainless steel prep table is a game-changer.)

Setting up at the market is always a mix of excitement and nerves. Will customers love today’s bake? Will I sell out? And then, the best part happens—watching people’s eyes light up as they take home a loaf (or two) of fresh sourdough. Some are regulars who already have their favorites, while others are trying it for the first time. That moment makes all the hard work worth it.

Reflection & Gratitude

Baking for markets is exhausting, but it’s also deeply fulfilling. Each loaf tells a story of time, patience, and craft. Seeing my bread in people’s hands, knowing it will be shared around tables, makes every early morning and late-night stretch fold worth it.

If you’ve ever considered diving deeper into sourdough, I highly recommend it. Whether you’re baking for yourself or dreaming of selling at markets, the journey is one of constant learning and joy. And if you’re looking for some of my favorite tools, check out the links above—they’ve made my process so much smoother.

Until next time, happy baking! 🍞✨