Equipment
You don’t really need much specialist or expensive equipment to get started.
A container to make your starter, some flour, salt, and water. Actually a good, strong starter is the backbone of the process, find out how to make yours here.
Every baker finds their own process and preferences, and you will know what you need (or want) as you progress with your baking. You will hear mention of all sorts of equipment – not all are needed, for example, baking trays or baking stones are great for those who don’t need, or want, to bake in ‘Dutch Oven’ (aka a covered pan); baking cloches are handy when making baguettes, but rarely otherwise, non-stick parchment, or grill mats can be invaluable, as are floured tea towels for preventing proving dough from sticking in any container of your choosing.
The following are just suggestions:
A Transparent Container
Any easy-to-clean, transparent container will do – and will mean you can keep an eye on it and also see how much is rises after feeding. Don’t forget, your starter needs room to grow, after feeding they can double or triple in size.
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Something with an larger opening will make it easier to add flour and water and stir . Straight sides are also easier to keep clean.
Bannetons, Proofing Baskets
Bannetons, or bread proofing baskets are used to hold shaped loaves as they prove and undergo their final rise. Also referred to as Brotform in German and Gärkörbchen in Austria. They come in various sizes, shapes and materials including Cane and Wood Fibre, but you can really prove in anything.
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There is no need to wash Bannetons , simply brush with a dedicated stiff brush and store in a well ventilated spot.
Lame
For slashing and scoring the bread before baking
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A curved blade works better for creating an ‘ear’
Weighing Scale
You will find this extremely handy especially if you get one that can reset to allow you add more ingredients.
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A scale with metric grams (g) and imperial ounces (oz) or pounds (lbs) means you can easily convert different recipes.
Spatulas
These make cleaning the container so much easier.
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The Silicone ones are softer on glass containers, and easy to clean.
Bowls
A range of bowls are handy for the autolyse, bulk ferment and even final proofing stages. Having see-through bowls are also great to see the bubble formations when bulk fermenting your dough.
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You can do your final prove in any bowl as long as you line it with well floured a tea towel.
Banneton Brush
Bannetons brushes are handy for removing surplus flour – you could also use a pastry brush.
EXPERT TIP:
There is no need to wash Bannetons , simply brush with a dedicated stiff brush and store in a well ventilated spot.