The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Most Useful Tools

Muffin Man's picture
Muffin Man

Most Useful Tools

I decided (for some strange reason which eludes me now) to formulate a list of tools in order of utility.  This is what I came up with:

 

1. Scale, Measuring Spoons, and Mixing Bowls

         Absolute necessity.  You cannot make bread without them.  A scale because while 6 oz is always 6 oz, a cup of flour may vary considerably in weight.  Spoons because most home digital scales are not accurate at tiny amounts.  Bowls for the obvious reason.

2. Plastic Bowl Scraper

         An absolute must.  Helpful for manipulating dough and unbeatable for bowl cleanup.

3. Bench Knife

         Tops for dividing dough and work surface cleanup.

4. Peel (Lg and/or Small) and/or Baking sheets

         Very handy for putting loaves in the oven (either) and for removing them (peel).  You want half sheets unless you have a commercial oven.

5. Parchment Paper (flat)

         Great for hearth loaves.  Reuseable if not scorched. I avoid the rolls sold in stores as they want to curl up in use.  Go online for half sheet size - they're worth it.

6. Baking Stone and Steam Pan

         Terrific for hearth baking.  I use a cast iron chicken fryer (deep skillet) containing lava rocks for more surface area as a steam pan, located just below the stone.

7. Storage containers

         The major enemy if most ingredients is air.

8. Access to refrigerator and freezer

         for retardation, starter storage, and long term storage.

9. Workbench

         OK, you can do without one, but I wouldn't want to.

 

         I have a nice Kitchen Aid, but find that its need is overrated unless you are into very stiff (or very loose) doughs or are doing volume production.  Likewise, the light I an electric oven is all the proofer you really need.  Any bowl with a towel and flour can serve as a banneton.

 

While not everyone will agree (maybe no one), this might serve as a start for a dialog on tool utility.

 

Comments

Muffin Man's picture
Muffin Man

OK, I left out mixing spoons in number one.  My preference is for wooden ones, but that is just personal.  Also I like wooden or metal bowls.

JeremyCherfas's picture
JeremyCherfas

Good list; I'd add two things. First, I prefer my silicone scraper to the old plastic one I used to have. Really good for helping stretch and fold. Secondly, I think the two-aluminium-foil baking-trays steamer has a lot going for it.

Jeremy

Mary Fisher's picture
Mary Fisher

1. Scale, Measuring Spoons, and Mixing Bowls

Scale and spoons are unnecessary. I use one (or two) whole bags of flour to one (or two) jugs of water (the same jug) and one (or two) handsful of salt. A sprinkle of yeast OR half my sourdough starter is enough leavening. 

A container is useful but not essential, the dry ingredients with a well to take the water will serve.

Apart from a workbench (you can't knead or s&f in the air and I wouldn't want to do it on the floor) IS essential all the other things are frills, most of them I don't use.

Our forebears had very few of these things, they worked by eye. 'Enough' was the guide, experience did the rest.

ques2008's picture
ques2008

How about stoneware or corningware?  At least 2 people here on TFL have suggested baking bread in a covered stoneware, which would not make steaming an absolute necessity.

I guess a scale would not be an essential then?

LindyD's picture
LindyD

I guess if you would be satisfied with inconsistent results, then don't bother with a scale or even volume measurements for that matter.  You can just haphazardly toss your ingredients together and hope for the best.  Seems to be a waste of time and money, but if you're happy with that approach, go for it.  

Now, if you wish to learn to make great bread consistently, a scale is a necessity. If you doubt that, visit your local bakery and ask the bakers if they just guess at the amount of flour, water, salt, and levain needed on any given day, or if they weigh (scale) those ingredients.

BTW, save your money:  a large stainless steel bowl or pot is just as effective as a clay or stoneware cloche and has the added advantage of being unbreakable.

 

Mary Fisher's picture
Mary Fisher

LOL! A vital, absolutely necessary ingredient for consistency is experience. After more than sixty years of making bread I always achieve the results I aim for, neither time nor money is ever wasted. There's nothing haphazard about my method, the bags of flour are always the same weight, the jug I use has the required volume (I've used it for decades) and my handful of salt doesn't change either. It could be argued that a sprinkle of yeast isn't consistent, the amount of yeast is not critical though, it might take longer for the dough to rise if 'too little' is used but that extra fermentation time gives more flavour.

I think it's a waste of money and space to have unnecessary kit littering the kitchen (mine is very small) but if people like playing with gadgets that's fine. I trained in a laboratory so am well aware of the necessity of accurate measuring and the right tools FOR SOME PROCESSES but breadmaking isn't one of those. As I said before, our forebears have made breads for thousands of years without the 'benefit' of modern gizmos. 

The only thermometer I use is that on the electric oven - when I use it. When I use the outdoor stone oven I know, again by experience, when it's hot enough, no matter what the outdoor conditions are. If I bake bread on a charcoal fire, when camping, I have to use my common sense too.

It's akin to blacksmithing. A craftsman doesn't need a thermometer, s/he uses eye and hand to know when the metal is hot enough to work. We don't use a thermometer when building a snowman, we know when the snow is right for building.

Good luck to those who like to play with bits and pieces - and wash them and store them, it's not for me. My life is too precious. Perhaps if I were starting again I might feel differently. 

Oh - I do agree about a stainless steel bowl, I use the large one from my mixer. An earthenware pancheon might look good and it's what I was brought up to use but it's bulky and heavy as well as breakable, I wouldn't use mine except for period demonstrations.

davidinportland's picture
davidinportland

A must have for me. Instant read, analog or digital. My best friend in the kitchen, whether for baking or cuisine.