Visit the Baking Store
Enter the Baking Store to view a selection of proofing baskets, dough whisks, grain mills, bamboo bread bags, baker's couche, stoneware bread bakers, baking stones & more.
Pans give shape to loaves that might not necessarily be strong enough to hold their own shape.
Loaf pans are standard rectangular-shaped pans and can be made of heavy-gauge aluminum, pyrex glass, disposable aluminum foil or paper or ceramic materials. If you use glass pans, remember to lower the oven temperature by 25° because they absorb heat quickly.
You'll also need a few good baking sheets. Look for ones made of the heaviest gauge aluminum or tin-plated steel so they won't warp at high temperatures. The size of your oven will determine the size of your baking sheet. It's better to use sheets that are a few inches smaller than your oven to allow for adequate heat circulation.
Common sizes: 10 1/2" x 15" jelly roll with a raised 1 inch edge, 11" x 17" half-sheet baking sheet, 9 1/2 x 12 1/2" quarter-sheet pan.
Baking or Pizza Stones and Tiles
If you plan to make rustic breads, sourdough breads, pizza and other Italian breads, you'll need a baking or pizza stone to give the bread a crispier crust. Or, you can use terra-cotta tiles instead of the baking stone. Click here for pizza stones.
Baking or Pizza Peel
If you plan to use the pizza stones or tiles regularly, you might want to get a peel. It is useful for sliding pizzas and bread doughs directly onto a preheated stone in the oven. Click here for pizza supplies.
Bread Mills grind grain into fresh flour so you can enjoy the goodness of home-milled flour. Click here to view a selection of bread mills.
Cloche Bell-shaped stoneware mini-oven that you can use at home to replicate a brick oven. Click here to see the La Cloche.
The steam that builds up in the pan can make bread loaves soggy. A wire cooling rack helps bread cool down properly when it's just come out of the oven.
Grain Mills grind grain into fresh flour so you can enjoy the goodness of home-milled flour. Click here to view a selection of grain mills.
Plastic Scraper and Spatula
These tools are used to help remove dough that is stuck on the inside of bowls and bread machine pans. The scraper is used to transfer and lift sticky dough during the kneading process. Click here for spatulas and scrapers.
A sharp cook's knife is used for slashing doughs. A serrated knife is the best for cutting bread. Make sure you cut the bread on a wooden board to prevent damaging the serrated knife. Click here for bread knives.
Measuring Spoons and Cups
You will need to use measuring spoons and cups for accuracy. These tools are inexpensive and should be kept close by your mixing area.
You can use a heavy-duty electric stand mixer as an alternative to mixing dough by hand. These mixers use a dough hook attachment or a mixing blade to replicate hand kneading. Click here for a selection of mixers.
Keep a sturdy 4-quart (or more) capacity mixing bowl on hand. I use ceramic, plastic and wooden bowls. You'll also need various sized bowls for mixing glazes and washes. Click here for mixing bowls.
A thick pair of oven mitts or gloves is needed for lifting bread pans from the oven or bread machine. Click here for designer oven mitts.
Kitchen Towels/Plastic Wrap
A linen tea kitchen towel is used along with plastic wrap while the dough is rising. The plastic wrap should be sprayed with a non-stick spray and the towel should be damp.
The rolling pin is used for shaping and rolling dough.
You'll need silicone-coated parchment paper. It is used to make baking pans nonstick which cuts down on cleaning.
Keep several pastry brushes for applying glazes and brushing swee doughs with butter. The newer silicone pastry brushes work great and are easy to clean.
Plastic Rising Buckets
You can use a bowl or a narrow plastic rising bucket with a lid for rising bread dough.
For european breads, you might want to use a banneton during the final rising. It can be long-shaped for baquettes or round for other types of bread. Click here for bread rising baskets.
Nothing can beat your senses in judging if the dough is ready, but a timer lets you relax and do other things during rest times throughout the baking process.
Thermometer - When you bake with yeast, the temperature of the water has to be accurate. Look for a long-stemmed instant read yeast or digital probe thermometer.
Whisks are very handy in bread making. You can use stainless steel wire wisks or the newer silicone version. I like to use a long-handled Danish dough whisk when making yeast breads.
Long-handled wooden spoons work very well. Make sure to keep the spoons oiled with mineral oil.
Do you use special bread baking equipment or techniques? Share the bread baking equipment you use.