What bread baking equipment do you need to get started making bread?

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Are you trying to figure out what bread baking equipment you need to get started making bread?  We’ve compiled a list of some helpful items.

You probably already have a lot of the basic tools on hand. When you need a new tool or some baking supplies, just visit the baking store.

Bread baking equipment for that special loaf

Once you start experimenting with new methods and techniques, part of the fun is adding new bread baking equipment to your collection. What you use will also depend on the type of bread you plan to make and what tools you prefer.

Baking Pans

Pans give shape to loaves that might not necessarily be strong enough to hold their own shape.

Loaf pans

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. See our selection of ceramic loaf bakers with lids.

Baker’s Couche

A baker’s couche also known as a proofing cloth, is made of natural flax linen that has not been treated with any chemicals. These fermentation cloths are used to proof baguettes and other long loaves such as ciabatta after shaping and during the final proof.

Baking Sheets

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.

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 ceramic or stoneware mini-oven that you can use at home to replicate a brick oven. See Ceramic Bread Bakers.

Cooling Racks

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.

Knives

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.

Mixers

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.

Mixing Bowls

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.

Oven Mitts

A thick pair of oven mitts or gloves is needed for lifting bread pans from the oven or bread machine.

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.

Rolling Pin

The rolling pin is used for shaping and rolling dough.

Parchment Paper

You’ll need silicone-coated parchment paper. It is used to make baking pans nonstick which cuts down on cleaning.

Pastry Brushes

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.

Rising Baskets

For artisan and 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.

Timer

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

Whisks are very handy in bread making. You can use stainless steel wire whisks or the newer silicone version. I like to use a long-handled Danish dough whisk when making yeast breads or sourdough breads.

Wooden Spoons

Long-handled wooden spoons work very well. Make sure to keep the spoons oiled with mineral oil.