The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Top five most useful pieces of kitchen equipement

Adelphos24's picture

Top five most useful pieces of kitchen equipement

I just wrote a short list of my five favorite pieces of kitchen equipement, the stuff I couldn't do without, here , anyone agree or disagree? Do you have anything to add to the list?

Mini Oven's picture
Mini Oven

my water level, cordless screwdriver, power drill, wire stripper, and the pair of burly guys that are doing all the lifting and muscle work.  :)

Mini O

Rosalie's picture

If push came to shove, I could make bread (must have ingredients, of course) with only a tabletop, an oven with a rack, and something to bake the bread on or in (stone or loaf pan).  Very helpful would be a spatula or a dough scraper, and something to cover the dough to keep it from drying out.  A sink with running water is also very useful.  Also something to wipe hands on, though jeans could serve that purpose.


PaddyL's picture

The enamel-topped table that I use for everything in the kitchen, the spirtle I use for mixing  all my breads, scales that measure in oz. and metric, KitchenAid standing mixer since breaking my shoulder, and my mother's rolling pin.

ehanner's picture

Since I have learned to use a digital scale and metrics, everything is easier. Baking has become a concept.

Yes the Parchment paper is a great tool.

Plastic dough scraper. Straight edge on one side and curved on the other.

Steel scraper/bench knife. 

Plastic shopping bags. I use these for quickly covering everything from small bowls to sheet pans.

Cheap SS bowls and Tablespoons (soup spoons) for mixing.

One beater from a hand mixer. This is the best tool to mix water into starter and froth it up to increase oxygen and activity. Try it, it's amazing.


Mike Avery's picture
Mike Avery

As a baker, I don't really need a good chef's knife.  As a cook I do, but this IS The Fresh Loaf.


As a baker, the most useful tools to me are:

A good set of scales, digital, reads metric and pounds, accurate enough and able to handle full batches.


An oven thermometer - thermostats are all too often off.


A chef's thermometer to keep dough temperatures where they should be, and to tell when my bread is baked.


A good peel.


Baking stones.


Of course, I do need mixing bowls, an oven, a place to cool the bread, a place to proof the bread... but  the stuff above helps a baker make a quantum leap in consistency and quality.




andrew_l's picture

I agree. And also good size mixing bowls - pref with lids - little bowls for starters - MUST have lids , that plastic mixing thing like a large flexible credit card, and my flour mill - LOVE fresh milled grain! Then - a good recipe. My five essentials.



andrew_l's picture

Forgot to mention my bannetons - forget the little bowls - I can improvise!!