John Setzler Posted February 29, 2016 Share Posted February 29, 2016 Hey guys... I just wanted to create a list of stuff that can be nice to have for your bread baking interests. I have been collecting some of this stuff as I get ready to ramp up my own bread game... The Bookshelf: Flour Water Salt Yeast - by Ken Forkish The Elements of Pizza - by Ken Forkish Tartine Bread - by Chad Robertson The Bread Baker's Apprentice - by Peter Reinhart Josey Baker Bread - by Josey Baker Scales: Weighing your ingredients for bread baking is much more accurate than using volume measures. 1 cup of flour will vary quite a bit in weight from one type or grind of flour to the next. Different types of salt weight different amounts for the same volume measure also... your best bet is weighing stuff! Oxo Digital Scale with pull-out Display - $49.95 I purchased one of these and I'm very happy with it so far for two reasons. 1 - the display will pull away from the scale so if you have a larger container on the scale ou can still see the display nicely. 2 - it doesn't time out very quickly - this is nice when you are adding ingredients slowly because its a pain in the rear when the scale shuts off and you haven't finished adding your ingredients Etekcity Digital Stainless Kitchen Scale - $12.99 I have one of these also and it works well, but the timeout is quicker and you can't set a very large container on it and still see the digital display. If you work within its iimitations, this is a good choice of scales for the price. American Weigh 100g x 0.01g Digital Scale - $8.75 100g calibration weight for above scale - $2.25 This is a perfect scale for weighing small amounts of yeast accurately. I happened to have this already from my homebrewing hobby as I used it to measure small amounts of hops... Other kitchen scales to choose from... Mixing Tubs: Cambro Round Polycarbonate 12 quart Mixing Tub - $27.05 Polycarbonate Lid - $12.94 Cambro Round Polypropylene 12 quart Mixing Tub - $11.28 Polypropylene Lid - $8.52 Loaf Pans: USA Pan 9x5x2.75 Made in the USA! - $14.95 more to come.... ckreef, Rak73, Ben S and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Ben S Posted February 29, 2016 Share Posted February 29, 2016 Bench scrapers Parchment paper. Quote Link to comment Share on other sites More sharing options...
Mindflux Posted March 4, 2016 Share Posted March 4, 2016 http://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/ref=sr_1_1?ie=UTF8&qid=1457106673&sr=8-1&keywords=kd8000 This scale is VERY popular on the facebook sourdough groups I'm part of. It can even read out your items in bakers percentages. (you weigh the flour first, hit the % button to change the mode) then dump your flour into another bowl and add your other ingredients (using the same bowl along the way) and it'll read out in percentages. Here's a video on it: That said, I have the OXO listed in the original post, it's small and compact and great for baking. This one is just 'next level', though.. but much bigger in size. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
Mindflux Posted March 4, 2016 Share Posted March 4, 2016 USA Pan 9x5x2.75 Made in the USA! - $14.95 more to come.... I think your 'standard' Loaf pan is actually 8.5x4.5... USA Pans makes that one as well. (I guess this depends on how much you're baking in it) http://www.kingarthurflour.com/shop/items/bread-loaf-pan-8-x-4-standard Here's an article as to why that is: http://www.kingarthurflour.com/blog/2016/02/12/choosing-right-bread-pan/ Quote Link to comment Share on other sites More sharing options...
Mindflux Posted March 4, 2016 Share Posted March 4, 2016 For those of you that love a good pizza and love making your own I found this book by Peter Reinhart to be an extremely enjoyable read: http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222 Quote Link to comment Share on other sites More sharing options...
hashtag Posted March 12, 2016 Share Posted March 12, 2016 For those of you with the Oxo, do you find that you often weigh things more than 5lbs? Or, did you get the 11lb one just in case? I've never used a scale so I have no idea what capacity I would need. Quote Link to comment Share on other sites More sharing options...
Ben S Posted March 12, 2016 Share Posted March 12, 2016 For those of you with the Oxo, do you find that you often weigh things more than 5lbs? Or, did you get the 11lb one just in case? I've never used a scale so I have no idea what capacity I would need. You are asking a good question! For me, while I am not weighing out 11 lbs of flour, sometimes the tare weight of my vessel is heavy. That will need to be factored in. 11 lbs seems to be a very common limit in kitchen scales, especially if you want to scale to do 1.0 grams. Quote Link to comment Share on other sites More sharing options...
hashtag Posted March 12, 2016 Share Posted March 12, 2016 The weight of the vessel is not something I considered. Great point. Is anyone having success baking with a smaller capacity scale? Or, should I just get the 11lb? Quote Link to comment Share on other sites More sharing options...
Ben S Posted March 13, 2016 Share Posted March 13, 2016 The weight of the vessel is not something I considered. Great point. Is anyone having success baking with a smaller capacity scale? Or, should I just get the 11lb? You can try anything you like, I just checked amazon where I got mine. Similar scales are less than $10. I don't think you will save much. Quote Link to comment Share on other sites More sharing options...
BSA Posted March 13, 2016 Share Posted March 13, 2016 Instant read thermometer to check the temp of the bread. I try to cook to 200 degrees. Quote Link to comment Share on other sites More sharing options...
Garvinque Posted October 29, 2016 Share Posted October 29, 2016 Original Danish Dough Whisk - LARGE 13.5 inch long. These are great, better than a mixer!! Breadhead 1 Quote Link to comment Share on other sites More sharing options...
Thunder77 Posted August 17, 2017 Share Posted August 17, 2017 Pizza stone or baking stone or steel for that nice crispy crust! Cat iron Dutch oven. Quote Link to comment Share on other sites More sharing options...
JABF99 Posted July 7, 2019 Share Posted July 7, 2019 I picked this book up recently and thought it was a good one: Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading, by Emilie Raffa. https://www.amazon.com/gp/product/1624144292/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted April 13, 2020 Share Posted April 13, 2020 Another Book to recommend is: Bread, A Baker’s Book of Techniques And Recipes, 2nd edition, by Jeffrey Hamelman. Part 1 is Ingredients and Techniques, part 2 is formulas and decorative bread. I have completed the Breads made with yeasted pre-ferments, I am currently on Levain Breads, still to go, sourdough rye breads, straight doughs, miscellaneous breads, braiding techniques, decorative and display projects. Appendix has information sourdough culture ps, testing and analysis of flour, flour additives, baker’s percentage, desired dough temperature, computing batch cost, conversions and equivalencies, sample proofing schedule. This book is geared towards serious home baker’s and professional baker’s. daninpd 1 Quote Link to comment Share on other sites More sharing options...
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