EQUIPMENT

A list of all my favorite bread gear.

Beginner:

Baker’s Scale

Digital probe thermometer

Oven thermometer

Ambient thermometer/hygrometer (optional)

Silicone spatula

Bulk fermentation tub (at least 3-quart capacity for 2x loaves)

Bench scraper

Flexible bowl scraper

At least two bannetons. Here are some options:

• Wicker w/ sewn-in linen lining (batard)

• Wicker w/ sewn-in linen lining (boule)

• Rattan w/ liner (batard)

• Rattan w/ liner (boule)

• Wood pulp

Plastic bags or food-grade shower caps

Parchment paper

UFO bread lame (+ extra blades)

Sturdy oven mitts or gloves

A heavy baking vessel with a tight-fitting lid. Some options:

• Almost any dutch oven with an oven-proof handle will work

• Lodge ‘combo cooker’

• Challenger Bread Pan

• Bayou Classic oval combo cooker

A dedicated and sturdy dish brush for dusting out baskets

A good bread knife

Beeswax bag or wrap for proper storage

Intermediate:

Bulk fermentation tub with 10-quart capacity

Grain mill (Mockmill and Komo are much-loved options)

Cambros for flour and grain storage

More types/sizes/shapes of baskets

4x Lodge combo cookers usually fit in a home oven

Cottage Baker:

Rofco B40

• Other (potentially better!) options: Simply, RackMaster 2020, Nero 400

All the Rofco backups:

• Extra baking mats

• Extra gasket

• Extra latch

• Latch lube

• Lightbulb

• Lightbulb cover

3x proofing boards to use as peels

Full size dough tubs + lids (buy at your local restaurant supply store if you can to avoid pricey shipping)

More baskets!!

Infared thermometer