The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.

TeaHerbMilkSoaps's picture

Toaster Oven with Enough Height for Bread Baking

April 23, 2017 - 9:50am -- TeaHerbMilkSoaps

Hi everyone,

I have been baking bread for a few years now.  I started with a bread machine which increased my interest in baking bread from scratch, which is now where I am.  I regularly use a toaster oven with great results for baking bread as I live in a small apartment, however, I have to cut my dough in half as my toaster oven does not have enough height for the dough to rise and bake.  I love breads that are large in height and cutting one slice in half is more than enough for a sandwich.

dlassiter's picture

5 lb bread "can"?

April 22, 2017 - 11:44am -- dlassiter

I'd like to get a few flour storage containers that are METAL, as in, a big can with a simple press-top lid. I have a nice one that I got a few decades ago. Well, it's as "nice" as you can expect something like that to be. But all I see now are plastic containers with fancy hinged and lockable lids. I see expensive metal ones that are decorated with old-fashioned bakery art. You're paying for the art. Anyone know of any sources?

giyad's picture

Synthetic vs Metal rollers (Dough sheeter)

April 17, 2017 - 9:40am -- giyad


I'm considering purchasing a new dough sheeter for my business.  I currently have an Acme MRS11 with metal rollers.  My dough hydration is around 50%, and dough does tend to stick to the metal rollers.  The plus here is that I can scrape the metal rollers with a metal scraper or plastic scraper to get the stuck dough off the rollers.  On a synthetic roller, I may damage them by scraping dough off.

thomasthebaker's picture

Confusing icons on bread maker

April 14, 2017 - 4:03am -- thomasthebaker



I have just bought a Tefal Home Bread Baguette PF610138.


On the right of the machine control panel there is the crust control setting.


Im inclined to believe the top one is the darkest , with the bottom being the lightest. 


However, what throws me is the fact that when I select the top icon (what I think is the darkest) it displays a longer overall bread programme time than the bottom icon.


Mgtm3030's picture


April 13, 2017 - 4:10pm -- Mgtm3030

Good Day Bakers.. I am in need of a recommendation of a  flour sifter in order to sift out the bran from fresh milled flour. There seems to be a wide range and price. Can anybody direct me? thanxs ahead!!

SusanMcKennaGrant's picture

Scale help!...

April 10, 2017 - 9:55pm -- SusanMcKennaGrant

My scale just died. Anyone out there have a scale they can recommend? I have gone through so many. I have seen new solar ones on the market and wonder if anyone has tried them?    I would love to find something at a reasonable price that is accurate to the gram and up to 5 kg.

Thank  you..

Gmes's picture

Equipment for the new store-front bakery

April 7, 2017 - 3:39pm -- Gmes


I’m a cottage food operator and specialize in baking rye bread.

I sprout rye berries, dehydrate and mill them

Now I bake at home and deliver locally by myself to my customers.

I want to start a store-front bakery but not sure about the equipment, I’ll really appreciate any advice.


I’m going to bake around 200-300 loaves a day and deliver them to health oriented grocery stores.

Here the list what I want to buy:

Norcalbaker's picture

TorRey food scale

March 28, 2017 - 10:47pm -- Norcalbaker

Well the OXO scale I'm currently using is starting to act up.  I'm getting weird and inconsistent read outs.  I've gone through a Salter, 2 OXOs, and a Taylor scale in the past ten years.  When I add up the costs (nearly $200, not including battery replacements), I realize I could have purchased a good quality portable commercial scale with an AC/DC adaptor option.  So I'm looking at portable scales now.

Anyone have any experience with the TorRey L-EQ series scale? 

Betht87's picture

Beginner help - baking equipment

March 23, 2017 - 6:56am -- Betht87

Hi all

Apologies if this has been asked before - I had a look through the other topics and couldn't find an answer. 

I am completely new to baking sourdough bread. I have a starter that I have been feeding and it looks about ready to be used. My worry is that all of the recipes call for a cast iron oven or a baking brick/tile, etc.I've had a look and to buy the cheapest cast iron lidded pot it around £60 which I don't have at the moment. 


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