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17 Comments
Chana Z.
October 20, 2019
I like using a narrow silicone spatula that is in one piece to stir the starter. Not only does it get all the flour incorporated, it keeps you from getting little bits of starter stuck in the crevice where the handle joins the rubber blade.
Ann W.
December 4, 2017
A pair of really great Oven Mitts, especially if baking in a Dutch oven, takes a lot of the danger of burning yourself. The best I've found are the Cuinart Cotton Puppet Oven Mitt with Silicone Grips! They cover you forearms, aren't too stiff and the silicone handles the hottest 500 degree pots without feeling the heat at all.
Frederique M.
May 5, 2016
I use my mother's chicken "rotissoire", a white polka-dot (mini mini dots) black metal oblong pan with hollows on the bottom used for baking chickens and I guess, small turkeys. It makes awsome bread when you bake it 20mins with the lid and 40mins without! Never burned, always great!
Cynthia
April 9, 2016
When baking in the Dutch oven, my loaves used to burn a little on the bottom. Now I put the pizza stone on the lower shelf of the oven, a couple inches below the DO. No more burning.
felisalpina
October 22, 2015
When buying baking tins and trays, you still want to make sure they're acid proof. I've had one tin (yes, enamel and quite costly) going rotten because of sourdough. On the next purchase, the box said 'sourdough resistant'. It works.
Natasa D.
October 22, 2015
Thank you for sharing your point of view and sorry to hear about your experience!
Sarah
October 21, 2015
I also like a large can of water. I keep it in the oven for steam when I bake
Natasa D.
October 21, 2015
Yes, also very helpful, Sarah, I agree! I would include this into the baking stones part. One other way to create steam is by throwing ice cubes on a baking pan on the lower rack. Sometimes I find it easier if trying to avoid burns.
Smaug
October 21, 2015
This stuff might be convenient, but it's miles from essential. You really should have a bowl, though.
Natasa D.
October 21, 2015
Absolutely! I counted the bowl as default, like water and flour, salt and starter. It would be interesting to try mixing a dough without a bowl, like they used to do it in petrins, though.
What are favorite and essential tools? I love to hear about other bakers' experience and habits.
What are favorite and essential tools? I love to hear about other bakers' experience and habits.
Smaug
October 21, 2015
I'm kind of a minimalist as far as kitchen tools (I have enough woodworking tools to make up for it). I'm a perforated baking pan guy as far as pizza and bread in the home oven, which puts me at odds with the culinary establishment (a position I'm very comfortable with). One tool that's pretty essential to me is a seedling heating mat (from a nursery)- it warms doughs to a perfect rising temperature in my frigid winter kitchen. Also, I'm fond of spoons.
Annette
April 9, 2016
hey Smaug, hit a restaurant supply store and pick up a pizza screen. They make the best pizzas. Many are snobs when it comes to pizza and won't use them. I have tried many, many ways to make a good pizza in my home oven, and the pizza screen was the answer! Give it a try!
Dennis O.
October 21, 2015
I'm surprised you didn't mention a Dutch Oven. The best tool for getting a really nice, dark crust on a boule short of having a wood-fired oven
Natasa D.
October 21, 2015
Hi, Dennis, thank you for taking time to share your thoughts!
Yes, it is true, by using dutch oven we mimic the conditions in professional baking ovens (which are usually equipped with steam injectors) by trapping the moisture that evaporates out of the dough in the first minutes of baking. Steam prevents the crust from sealing too early which leads to a crunchy crust.
At home, I often use baking stone for baking bread as well as I can't fit batards, fougasse, baguettes etc. into DO and it's great for pizzas too. But yes, like you mention, DO is the best for boules.
What kind of dutch oven do you use, cast iron one?
Yes, it is true, by using dutch oven we mimic the conditions in professional baking ovens (which are usually equipped with steam injectors) by trapping the moisture that evaporates out of the dough in the first minutes of baking. Steam prevents the crust from sealing too early which leads to a crunchy crust.
At home, I often use baking stone for baking bread as well as I can't fit batards, fougasse, baguettes etc. into DO and it's great for pizzas too. But yes, like you mention, DO is the best for boules.
What kind of dutch oven do you use, cast iron one?
Ann W.
December 4, 2017
Lodge L8DD3 5 quart flat topped Dutch Oven is still the best because you can bake in the shallow lid or inside the pot. When baking in the lid, after 30 minutes and removing, you expose the bread all around for a nice even crust, as opposed to cooking it inside the pot, which sometimes gives slightly more oven spring.
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