I highly recommend buying The New Artisan Bread in 5 Minutes a Day, by Jeff Hertzberg, MD, and Zoe Francois for more bread-making details and more recipes. The information on this website will get you started though if you just can’t wait to jump in!
- 6-quart bowl
- Large non-bendable spoon
- Tablespoon and teaspoon measures
- 1 cup and ½ cup dry measuring cups
- 1 cup liquid measuring cup – I’ve been told it’s different than dry, but doesn’t seem significant if you don’t have one.
- Straight edge to level off the flour (A knife works great)
- Plastic rectangular tub with snap-on top
- 1.5-pound rectangular loaf pan – I don’t use non-stick as you need to spray it
- Metal pan for creating steam in oven
Ideal Supplies – What I use after making this bread almost daily for 3 years
- Kitchen-Aid Stand Mixer with paddle
- 4 cup liquid measure – Much easier than measuring three cups with a 1 cup measure
- Instant read thermometer – I couldn’t bake without this
- 1.5 Tbsp measure – Almost basic as I can’t imagine measuring out 1 Tbsp, 1 tsp, and ½ tsp every time I need 1.5 Tbsp!
- Bread Lame (straight edge razor on a handle) – I use it for creating hearts on the bread
- Electronic scale – I just ordered this. It makes the amount of flour less variable than measuring cups so the dough will be more consistent.
- Metal cooling rack
- A dutch oven (such as the 4 qt. Le Creuset). This is particularly great from crusty sourdough bread.
- King Arthur Natural (non-bleached) White Flour – I buy this in 25 lb. bags at Costco for ~$12
- King Arthur Whole Wheat Flour or White Whole Wheat Flour – Both are 100% whole wheat (if making whole wheat bread recipe)
- Morton Kosher Salt – Substitutes for 1.5 Tbsp: 2 tsp table salt or 1 tbsp plus 1 tsp Diamond Kosher Salt
- Active dry yeast or instant yeast – I buy in 2 lbs. bags from Costco
- Non-stick spray – I use Canola as it keeps the dough from sticking. (I stopped using Pam with palm oil when I was told that rain forests are being cut down to make palm oil.)