Essential & Non-Essential Equipment
- A fridge if you want to bake retarded loaves.
- A pot with a lid – not a glass jar and definitely not one that is airtight for your starter. Preferably 2 as it makes cleaning easier as you can soak one jar and refresh into the other.
- Scales.
- Wooden spoon – or use your hands.
- Tea towels – essential. I use a wet one on the dough to stop a skin from forming during autolyse and bulking
- A large bowl – you could mix on the table – but it is messy.
- A dough scraper – is essential.
- A balloon whisk to get hit in (optional).
- A lame.
- 2 x 1kg lined bannetons OR a length of 40cm of couche (or heavy-duty cotton tea towels well dusted with flour in colanders if you need to keep costs down).
- A La Cloche Baking Dome or a Dutch oven to keep in the steam and bake evenly.
- A rack to put the bread on to cool – or it will get a soggy bottom.
- A breadboard.
- A bread knife. Trust me you want a robust knife.
- A bread bag or pillowcase to store your bread in.
- A Brot and Taylor proofer is very useful to maintain DDT in a cold kitchen.
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