Dutch Oven
The trick to that crackly, bakery-style crust. Holds steam in the first half of the bake.
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Silicone Bread Sling
Lowers the dough into a hot Dutch oven safely — no burnt fingers, no dropped loaves.
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Round Bannetons
Where the dough rests during its final rise. Gives boules their pretty ringed shape.
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Batard Bannetons
For longer, oval loaves — perfect for slicing and sandwiches.
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Banneton Covers
For covering loaves during the overnight cold proof in the fridge. I sew my own reusable linen covers, but these work beautifully in a pinch.
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Kitchen Scale
Weigh, don’t measure. Sourdough is mostly math — a good scale makes everything easier.
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Electric Tea Kettle
For getting your mix water to just the right temperature — those few degrees can make or break a happy starter.
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Bread Lame
For scoring those signature ear-and-petal patterns into the top of the loaf.
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Danish Dough Whisk
Mixes shaggy dough without it climbing up your wrist. My favorite under-$15 tool.
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Mixing Stick
For stirring flour and water together at the start of the bake — less mess than using your hands.
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Flexible Scraper
For coaxing sticky dough out of the bowl during stretch and folds — cheap and surprisingly essential.
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Metal Bench Scraper
For shaping, dividing, and clearing the floury chaos off your counter at the end of a bake.
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Flour Duster
For an even dusting of flour on the dough before scoring — leaves those pretty floury patterns on the crust.
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Wind-Up Timer
Not necessary, but lovely — a soft tick on the counter that fits the slow rhythm of bread better than a phone alarm.
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