January is the perfect month for winter bread baking. As the pace of life slows and kitchens cool, bread benefits from time, patience, and attention. Cold weather naturally supports slow fermentation, helping flavours develop more fully and improving texture and structure.
For artisan bread, time is the most important ingredient. Dough fermented slowly during winter produces deeper flavour and better keeping quality. This is especially true for sourdough bread, where long fermentation strengthens gluten and allows natural yeast to do its work.
At Baker Tom, winter is when we focus on the fundamentals. Good flour, water, salt, and time — nothing more. This approach is reflected across our range of naturally fermented breads and baking philosophy. Why not read our post of why our organic breads are simply the best.
Winter bread is also about nourishment. These are loaves made for soups, stews, toast, and proper sandwiches — food that sustains rather than rushes. It’s one reason so many people choose January to start baking bread at home. But if you are just after a way to use out range of sourdoughs in delightful recipes here is a few options.
If you’re new to slow fermentation, organisations like the Real Bread Campaign explain why longer fermentation matters for both flavour and digestion.
January is the season of patience. When you bake with the cold rather than against it, winter bread baking rewards you every time.