Bread Making 101 - Equipment List
ABSOLUTELY NECESSARY
Bread pans*
Measuring cups, dry and liquid
Measuring spoons
Mixing bowls, 2 large
Oven
Rubber spatula
Ruler
Rolling pin
Saucepan, medium-sized
Serrated knife
Thermometer
Timer
Wire cooling rack
Wooden spoon, large or long handled
SOMEWHAT NECESSARY
-
Bread board (a clean counter or table top dusted with flour can be used instead)
Electric knife (to cut a hot loaf of bread without crushing it)
Electric mixer (hand beating also works)
Pastry brush (drizzle the butter and spread it with a spoon)
Plastic wrap (a damp tea towel is often used as a cover for rising bread)
NOT REALLY NECESSARY - BUT WOULD LOVE TO HAVE
-
Baking tiles (used with making French bread)
Cool bread pans (for baguettes, brioches, bread sticks, bun pans, etc.)
Food processor (to mix and knead dough)
Stand mixer (with dough hook for kneading)
Plus... (any other toys you might find in a kitchen shop or on the Internet)
*Loaf pans come in many sizes and materials. The most common sizes are 9 x 5 inches and 8-1/2 x 4-1/2 inches. Glass pans can be used, but the oven temperature should be 25 degrees F. less that the recipe requires. Metal pans are either dark or shiny. Some bakers prefer dark pans, which darken the crust.
