The truth is, there's masses of baking equipment out there. And I find it really, really depressing when you open a baking book or you take a course and the first thing that you see is a huge list of essential baking equipment that you need. Just to get started on your bread making journey. I will try to focus on the few tools that you actually need and a few mentions of tools that are not essential but makes it more fun to bake. All the recipes in this course is mixed by hand so you will need a decent size mixing bowl and it can be either metal or plastic. And you will also need some kind of plastic container where you can rest and fold your dough.

If you don't have one. You can always use your mixing bowl and cover it with a tea towel, bigging of tea towels, make sure you have a clean stack of tea towels, and then you're going to need a scale. preferable you need a scale that can measure in pounds and ounces and in grams and kilo. scaling your ingredients is really important to get a consistent product. In this course, all the breads will be baked in a cast iron skillet, except for the rye bread. The cast iron skillet is perfect for baking sourdough bread because it creates a lot of steam inside to get that nice oven spring.

If you don't have a cast iron skillet, you can use a baking stone and then you can put in a tray with some ice cubes on it to create that theme. And the sourdough bread we will be making in this course. We will prove them in to eight inch round proving baskets or bantams. If you don't have any proven basket you can use any small mixing bowls A glass bowl with a tea towel to prove your Braden. And finally you're going to need some sort of those graver it can be a plastic and then you're going to need a very sharp knife to score your bread.