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Bread Making Course
Lesson 3
Tools and Accessories
There is a vast array of equipment available in shops and on the internet. Some will help you to get consistently good results in your breadmaking. In contrast, others are nice to have and will make your baking experience more pleasant
Learn more about the tools
BAKING PARCHMEN
Freeform loaves can be given their final prove and then baked on parchment paper sprinkled with semolina – so much easier for moving the risen dough into the oven.
With using a roll it makes it easier to cut to the right shape of the tin
With using a roll it makes it easier to cut to the right shape of the tin
Baking Stone
A baking stone can make all the difference to the bake of your loaves. Preheated for at least half an hour, the stone retains heat and helps to produce an excellent crusty base.
2 Packs 9 Inch Bread Proofing Basket
These baskets give your sourdough loaf that artisan look, and help to form a nice, chewy crust by wicking moisture away while the dough proves. Cane bannetons can be used unlined and will leave a spiral pattern on the dough, while wicker baskets need a linen liner called a couche. They come in different shapes and sizes.
2pcs 10-25cm Oval Banneton
These baskets give your sourdough loaf that artisan look, and help to form a nice, chewy crust by wicking moisture away while the dough proves. Cane bannetons can be used unlined and will leave a spiral pattern on the dough, while wicker baskets need a linen liner called a couche. They come in different shapes and sizes.
Rain Queen 24-Piece Baker
These baskets give your sourdough loaf that artisan look, and help to form a nice, chewy crust by wicking moisture away while the dough proves. Cane bannetons can be used unlined and will leave a spiral pattern on the dough, while wicker baskets need a linen liner called a couche. They come in different shapes and sizes.
With this is a set which contains THE COMPLETE PACKAGE CONTAINS:
1 x 9" round Banneton Basket
1 x 6.5" round Banneton Basket
1 x Proofing Cloth
2 x Cloth Liner
1 x Bowl Scraper
1 x Scoring bread lame
1 x Rolling Pin
16 x Plastic stencils
1 x Linen Bread Bag
Which is a good starter set
With this is a set which contains THE COMPLETE PACKAGE CONTAINS:
1 x 9" round Banneton Basket
1 x 6.5" round Banneton Basket
1 x Proofing Cloth
2 x Cloth Liner
1 x Bowl Scraper
1 x Scoring bread lame
1 x Rolling Pin
16 x Plastic stencils
1 x Linen Bread Bag
Which is a good starter set
Bread bin
A bread bin with a lid is ideal for storing soft bread, keeping them fresh for longer.
BREAD BAG
A cloth or paper bread bag is perfect for storing crusty bread.
CROCK POTS WITH LIDS
Ideal for keeping your sourdough starter in. It’s useful to have two pots: one in use and one washed out and ready to transfer the starter into when the first one needs a clean.
Professional Linen Proofing Cloth
If you’re baking regularly, investing in a linen couch makes a lot of sense. The cloth provides support to the dough during the second prove and wicks moisture away to help give a better shape and crust to the finished loaf.
DOUGH SCRAPER
A plastic scraper is an inexpensive piece of equipment, but one that makes a massive difference to your baking experience. It makes handling sticky dough during kneading and shaping so much easier. It’s also handy for cleaning up the work surface after you have prepared your dough.
DOUGH CUTTER
Use a stainless-steel cutter for cleanly dividing the dough into portions. Choose one with a handle that will be comfortable to use.
DUTCH OVEN
This is a covered earthenware or cast-iron baking pot for baking bread. Keep the lid on at the start of the bake to get a good rise before the crust forms.
FLOUR BIN
A large storage jar or flour bin with a lid is useful for keeping flour dry and free of dirt, theese vary insize depending on the volume of flour you use.
FLOUR SIFTER
This saves having to put a dough-covered hand into the bag of flour when dusting your work surface while kneading. I like to have two sifters or pots – one with flour in for dusting the work surface and another with semolina for sprinkling into bannetons.
LAME OR GRIGNETTE
Essentially a razor blade with a handle, this is used to score the dough before baking, allowing you to control the rise of each loaf. Choose one with a replaceable blade, and keep it sharp at all times, so it cuts rather than tears the dough.
MEASURING CUPS
Some formulas call for cup measures, so it’s good to have a set on hand.
These are useful for measuring salt, as well as seeds, herbs and other additions to the dough.
These are useful for measuring salt, as well as seeds, herbs and other additions to the dough.
LOAF TINS
A heavy-duty, non-stick loaf tin will turn out perfect loaves every time. Having a couple of tins of different sizes adds to the variety of loaves you can bake.
Kitchen Timer
It’s all too easy to forget that your dough needs folding or a loaf in the oven should be checked. A good timer is invaluable as a prompt to get back to the kitchen.
Mixing Bowls
I have a beautiful vintage, stoneware mixing bowl. A super large bowl gives you plenty of space to make dough without ending up with flour all over the work surface and floor, so it is better to choose a bowl that’s bigger than you think you’ll need.
Useful for mixing levains to leave overnight for the next day’s dough.
Useful for mixing levains to leave overnight for the next day’s dough.
OVEN MITTS
Essential for taking hot loaves from the oven, and if tins need turning partway through baking to ensure an even bake.
paddle pizza peel
Use a flat tool to slide loaves into the oven smoothly and quickly, reducing the chance of bumping your nicely risen dough and keeping heat loss from the oven to a minimum.
Bread journal
I like to keep records of everything from measurements, temperatures and timings to the results of each bake. This helps me learn, eliminate mistakes and produce even better bread next time around. A small notebook keeps all this information in one place and easy to find.
PULLMAN TIN
This is a square-sided tin used to bake loaves that are perfect for sandwich making.
Cooling Rack
A rack for cooling baked loaves is essential – it doesn’t need to be anything fancy; the same one you use for home-baked cooling cakes is perfect.
Spray Bottle
Adding steam to the oven as you put a loaf in to bake allows the crust to remain soft and to expand, giving a better rise. An easy way to get steam in a domestic oven is to spray the interior using a bottle sold for spraying plants, before quickly closing the door.
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