KITCHEN TOOLS FOR THE HAPPY HOME BREAD BAKER
This is my list of the best baking equipment for making bread. I only recommend tools I actually use and love. They are items I have tested extensively. They are ideal for an amateur Bread Baker who wants to create bakery quality breads.
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Must Have Baking Equipment – Products I Use to Bake Bread
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STAND MIXER
#1 The Kitchen Aid Pro Mixer is the mixer I rely on every day. It is an essential, powerful, stand mixer that efficiently kneads dough.
KITCHEN SCALE
#2 Weigh all your ingredients for flawless bakes. Measure both metric and US customary measurements with this digital scale; bake with precision like the professionals.
DUTCH OVEN
#3 I do not have a steam oven (like most home kitchens). Professional bakers use steam ovens to create crusty rustic breads; bake yours in a Dutch oven for similar results.
BULK CONTAINERS
#4 I like reusable containers for Bulk Fermentation. They are clear, easy to see rising dough level and simple to clean and store (they stack). A 2 qt is big enough for one loaf (1000 g dough). Get a 6 qt for 2-4 loaves.
BENCH SCRAPER
#5 You will find a Bench Scraper on my counter every day. It is essential for cutting/scaling dough (and for scraping dough scraps stuck to a work surface for easy cleanup).
THERMOMETER
#6 Thermometer – Yeast grows best in 100-110 degrees water; hotter and the yeast will die. A digital thermometer helps guarantee successful growth of yeast.
IRON SKILLET
#7 A flat, cast iron skillet is indispensable in my kitchen. I use it for flatbreads on the stovetop, pancakes, grilled cheese, hearth breads, crispy pizza in the oven, etc. (I had a baking stone but I broke it, this is unbreakable!)
DANISH WHISK
#8 A heavy duty whisk used to mix dough. I use a Danish whisk for all no-knead breads. Easy to clean. Purchase one with a metal handle so it is dishwasher safe.
CLAY BAKER
#9 A clay baker is the ultimate tool for baking your bread. I love my long clay baker as it produces the best and most consistent results for rustic bread and I like the long oval shape of the loaves, they are easier to cut.
SHEET PAN
#10 Great for cookies, rolls, bread, etc. A work horse sheet pan for the kitchen – you will use it over and over again.
BANNETON
#11 A banneton is ideal for forming perfect artisan style breads. I have several sizes and shapes.
PERFORATED PAN
#12 No parchment paper necessary! Bread does not stick, cooks beautifully, without the use of spray or parchment. As you can tell by the picture, I use them in my professional bakery!
Don’t forget the Cookbooks!
HIGHLY RECOMMENDED BREAD COOKBOOKS
Lastly, good cookbooks must be included in the Best Baking Equipment list! I have these cookbooks and can say hands down, they are FANTASTIC reference books. I refer back to them often for instruction, tried and true recipes, and troubleshooting tips. Beneath each cookbook pictured below, I have written specific details on why I recommend that particular book. If that does not answer your questions, reach out to me through the comment form and I will be happy to answer any detailed questions about these cookery books.
Published by America’s Test Kitchen, Bread Illustrated recipes are solidly tested and results easy to duplicate thanks to their detailed instructions. Perfect for the beginner bread baker.
Award winning cookbook teaches no knead, artisan bread baking and pizza making; has solid instructions for making and using your own levain (starter).
Another award winner. Fantastic descriptions and details on using starters – poolish, pate ferment, biga and how to use baker’s formula.
QUESTIONS?
If you need more information about my best baking equipment list before you purchase, then I invite you to send me your questions through the contact form below or ping me @christinasbreadbakes on Facebook or Instagram. I will be a happy to answer them. Happy Shopping (and Baking)!
