Sourdough Bread Making Tools and Equipment

Here are some tools that have helped I use every week to make sourdough bread , and make the whole process easier at the same time. The list isn't presented in order of importance, some of the things here you might have already, but having each of these certainly helps. The last thing you want is to not be able to find a scraper, or end up using a knife that isn't quite sharp enough to try to score the bread.

One of the first things you'll want to do when making bread is to make patterns like the professionals make on the tops of your bread loaves. A quick scan through Pinterest will find thousands of images of fantastic-looking bread with equally impressive patterns.

1. A Lame

An image of a lame, razor sharp and perfect for marking breads — A bread lame for making the slashes

A ' Lame ' is what is used to make these patterns work. The one above is fitted with a razor blade that easily creates designs in a way that a sharp knife cannot match. You can be far more accurate and make intricate patterns like leaves, spirals, etc. The razor blades last for a few weeks, then I'll turn them over and use the other side. A packet of 10 would probably last me for the year, baking bread every week.

2. Danish Whisk

an image of a Danish whisk for bread making — A Danish whisk is a great alternative to using a machine - beats going to the gym!

Believe it or not, this "Danish Whisk" makes it much easier to combine all the ingredients when you're mixing by hand. I read about this whisk on a couple of blogs, and all talked about how much easier it is to mix the flour, starter and water, easier than a spoon, etc. I always mix by hand and not using an electric mixer. The Danish Whisk gives you a good work out when you're combining all the ingredients. It's only used at the beginning to combine everything, then its job is done.

3. Pizza Stone

An image of a wooden pizza peel — Transforms your bread. Helps create a great crust to your bread.

The Pizza Stone makes all the difference. I use it with shop-bought pizzas, and the crust is transformed. Now we don't have soggy pizzas anymore! The pizza stone is wide enough to have 2 x loaves side by side. I want another to do 2 x trays of 2 x loaves [4 in total]. The stone itself is high quality and has been easy to use. Ensure you put it into a cold oven and then warm it up. If you've forgotten to put it in the oven, you'll need to cool it off and start over. If you put it into a hot oven, you risk cracking it. This is the same advice if you were using a cast iron round. The same will apply. After use, you need to let it cool slowly. I just leave it in the oven to cool off.

My pizza stone is well seasoned now and nothing like when it came out of the wrapper, but that adds to the character. You can't wash them or scrub them clean. The material that the pizza stone is made from will ruin it if you try.

Below is a classic cast iron stone, also perfect for baking bread and Welsh Cakes on.

An image of a cast iron skillet for baking scones and bread — A cast iron stone is where my bread-making journey started

4. A Set of Scales

A picture of Salter kitchen scales — Be accurate and avoid guessing, or relying on cupfuls of ingredients

I have 2 x sets of Salter scales, one that measures the heavy stuff, then i bought a smaller set of precision scales to measure out accurately the salt, which for the recipe that I follow, is 20g. I found using the larger set of scales not very accurate for this, as I wanted to know at least to a decimal point what the measure was, and on the larger scales there are no decimal points.

A picture of Salter precision kitchen scales — Super helpful when weighing small measures

5. Mixing Bowls

A picture of stainless steel mixing bowls set of three — One of the best kitchen tools I have ever bought

I bought 3 x stainless steel bowls that measure across the tops, the small (Ø20cm), the medium (Ø26cm), and the large (Ø30cm). For the recipe that I follow, I make 3 x loaves at a time, so I only ever use the largest bowl. The bowl will probably last a lifetime, and is easy to use during the preparation. I rest the dough in this, and it rises no problem when I was living in the UK (colder), or now where I am in Portugal (much warmer!).

6. Dough Scrapers

You need a scraper, to help clean the sides of the mixing bowl when you're combining all the ingredients, and also to help shape the bread towards the end of the preparation. I've a couple, all plastic, but there are some available that are in metal. I'd opt for one of plastic and another in metal, because I could use the metal one to cut quickly the bread when making portions, e.g., when making pizza and you want to cut up the dough into equal sized pieces.

7. Cane Bannetons

Twin set of baneton proving basket image

Cane bannetons, or proving baskets are essential for that artisan look and feel for your bread. They give the traditional lines that you'll see on sourdough loaves, though they could be for any type of bread, and give eye appeal. On the last prove, my loaves will sit in these bannetons overnight in the fridge. I then pop them out, add some more rice flour and then use the lame to add the slashes and give that extra appeal.

All these tools make it much easier & tastier to bake bread at home. Do write and tell me, adding to the comments below if you use different tools than I've mentioned here, or if you have something that is indispensable when you're making bread.