The 14 baking tools you need to make better homemade breads


Unlike glassblowing or dressing, bread making is a hobby that requires little initial investment. You need flour, you need packaged yeast or a sourdough (which you can order, get from a friend, or cultivate by yourself), and you need an oven. All other tools are negotiable.

But if you’re multiple times and have decided that baking could be more than just a distraction from the COVID era, it might be time to upgrade your baking tools. We turned again to our panel of experts—Josey baker, author of Josey Baker Bread; Amanda turner, former baker at Strange duck in Austin; Joy Huang, Instagram acclaimed home baker; and Claire Saffitz, who no longer needs to be introduced to know what equipment, from digital scales to bread knives, they rely on at home.

Boot storage

“I’m very attached to our sourdough house: a translucent plastic deli container, nothing fancy or special about it. It’s round, which makes it easier to stir (no wedges), it’s the right depth (a butter knife or baguette will reach all the way to the bottom for complete mixing), it’s tapered (no need to reach under a ledge like in a jar), and it’s super accessible and affordable! ” –Josey baker

Quarter Plastic Containers, 24-Pack

Artisanal flour

“I didn’t realize how interesting the different wheats and grains could be until I worked with our local artisan flour gurus at Barton Springs Mill. I especially recommend their Rouge de Bordeaux flour, which has such a unique flavor and a good amount of protein. When baked, it has hints of cinnamon and baking spices, but it also works well in flavorful applications. They’ve just started shipping direct to consumers, so this is a great opportunity for home cooks to get their hands on some flour that you should usually buy at a farmer’s market or specialty supplier. –Amanda turner

“I like the freshly ground, locally grown whole grain flour the most, but Central milling is a good mail order option. –JB

High Mountain Organic Bread Flour


“This scale has a large capacity – up to 20 pounds – and is extremely precise.” –JB


“An 8.5 inch banneton is the perfect size for my buns, which weigh 985 grams before baking. I recommend buying one with a liner. Without one, you’ll get those rings of flour on your bread, which is pretty, but if you’re scoring detailed designs a smooth floured surface is best. –Joy Huang

Baneton round 8.5 “Forsun

Dusting wand

“The only unexpected bread-making tool I use throughout the process is this little Oxo sprinkle baguette. It offers a ton of control, so I don’t have flour flying all over the place when I sprinkle a work surface, dough, or banneton. –Claire Saffitz

Oxo Baker Dusting Wand

Bench scraper

“Personally, I like a bench scraper that is larger because it makes it easier to cut large amounts of dough. Some bakers I know even sharpen the edges like you would a knife for easier cutting. “-TO

Bowl cover

“I use a plastic shower cap, the kind you find in hotels, to cover my bowls and bins. It’s easy to put on and take off, and unlike plastic wrap, it’s reusable. –JH


“I like to mark intricate designs in my bread, and I don’t like traditional boxes because I feel like I have less control. But I like these UFO blades because it’s like holding the razor blade in your hand, but safe to cut yourself. –JH

Razor blade

“It’s a good brand of double-edged razor blade. At the bakery we use them on the boxes / handles, but if you don’t have one at home I suggest you eat a Popsicle and then cut out the Popsicle stick to fit the razor. –JB

Personna double-edged razor blades

Decoration plate

“To mark, I use a cake decorating turntable to make the dough easier to rotate, dental floss to help mark the center of the loaf and its axis of symmetry, and a wooden skewer for drawing.” —JH (See Joy’s technique here.)

Wilton decorative turntable

Combined cooker

“A combination cooker is a bit like an upside-down Dutch oven: you place your bread on the preheated pan and cover it with the domed lid. Lodge’s cast iron combi cooker is a great and inexpensive option. –JB

Lodge Cast Iron Combination Range

Dutch oven

“It’s the Dutch oven that I use for home baking. It’s hard to beat this quality for the price, and cast iron not only retains heat very well, but will last forever. You can buy a combination cooker specifically for baking bread, but if you use parchment to lower your bread into the pan, any good Dutch oven will do. It’s a good.” –TO

Lodge 5 Quart Cast Iron Dutch Oven

Baking steel

“Instead of worrying about burning myself by putting my bread in a Dutch oven, I just slide my dough onto parchment paper directly onto my baking steel, then flip a pot over the bread.” –JH

Bread knife

“This is the bread knife I use. I’ve had a lot of different bread knives in my career, but this one was given to me as a gift by a friend about five or six years ago and it’s still razor sharp! In addition, the value for money is really excellent, so I highly recommend it. –TO

Korin Suisin Stainless Steel Bread Knife


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