8 Tools I Need for Every Sourdough Bread Bake
Sourdough baking tools. Photo by Rebecca Silus
In almost a decade of baking sourdough bread, these are my go-to tools that make it an easier process and help to guarantee a consistently good loaf. Let me know in the comments if there is anything you’d add!
Stainless steel mixing bowls
I typical bake two loaves at a time with two 5-quart stainless steel bowls. Mine came in a large set that I found at an estate sale about 20 years ago. You can buy sets of bowls—but then you get one of each size. Although I’ve used every size in my set, I like having two of the same size. This bowl is similar to mine.
Note: If I was buying all new everything now, I’d consider mixing bowls that come with lids and forgo the silicone covers below.
Silicone covers
I prefer these silicone covers to plastic wrap for a few reasons: they do a much better job of creating a seal that keeps air and drafts out and I hate ripping the plastic wrap off the rolls. The 11” version fits my 5 quart bowls.
Banneton basket
This is how I proof my bread after it comes out of the refrigerator. The ribs of the basket also give the dough a lovely ringed pattern.
Dutch oven
This is an essential piece of equipment because it’s the trapped moisture created by the tight seal of the dutch oven that develops the crunchy crust we all know and love. I use a 7.25 quart LeCreuset dutch over which I think is the perfect size though it’s roomier than the Lodge oven below that seems to work well for others.
LeCreuset dutch oven from Williams Sonoma
The Lodge dutch oven is significantly less expensive and gets good reviews.
Emile Henry Loaf Pan
When I say that I usually make two loaves at a time, this is the second loaf. I line it with parchment paper on the ends and the sides then proof the dough in it. The lid stays on it during its entire time in the oven. This pan makes a beautiful, golden sandwich loaf.
Scale
To anyone who’s never used a scale for baking, I understand how odd and intimidating it can be. But I promise it is worth it and once you get the hang of it, you truly don’t know how you ever did without. It’s more precise and it’s just easier not to mess around with measuring cups.
Parchment paper rounds
The dutch oven should go in the oven during the preheat. Once that’s done, I remove the dutch oven and put a round piece of parchment paper on the bottom before placing the dough inside. I used to go without and too often the loaf would stick to the bottom and that’s no good. Easier to put the parchment paper in there and it usually lasts for a few bakes as long as I remove during the preheat.
Digital thermometer
This one is kind of an extra because I don’t use it every time now—but I certainly did when I started and when I got my new oven. It is helpful because often the crust looks golden and done but the inside still needs a little more time.
More sourdough posts
My No-knead Sourdough Bread Recipe
How to Feed and Maintain a Sourdough Starter with 4 Tips
8 Basic Tools I Use For Sourdough Bread Baking
