I’ve spent years vetting the following equipment. This list is has my favorite bread-making tools to help you make the best sourdough bread at home.
Also, check out my Amazon storefront, where I have all my favorite tools (and baking books!) on one page.
Jump to a section:
Sourdough Starter Tools
These are the best tools to help create and maintain your sourdough starter.
Beginning Baker Tools
A list of a few tools to help you get started baking sourdough bread at home.
More Tools For Better Results
Use these baking tools to help you increase your baking consistency in your home kitchen.
Keeps my starter, levain, and dough at the perfect temperature.
(See my guide.)
The perfect rectangular tub (14″x15″x5″) for 4kg+ batches of dough when you make more dough.
Some recipes here call for “high extraction flour,” this helps sift out some bran/germ.
Flour and Grain
The list below are my most-used flours here at home, but look local first! There are many great farmers and millers scattered all over with incredible flour options.
A custom flour blend I created for any sourdough recipe (here’s mine)!
CM has some incredible flour; this is a workhorse flour for any bread.
Pans and Storage
These tools will help you bake pan loaves and are a collection of excellent storage options for flour and grain.
Grain Mills
Below is a list of my favorite grain mills used to mill fresh flour in my home kitchen regularly. They are all built extremely well and are capable of producing excellent flour.
Mixers and Larger Equipment
Other useful tools when baking sourdough bread at home.
An incredibly well-made oven for larger bakes. My current oven.
(See my guide.)
This sealed oven lets me bake 4 or more loaves at a time from home.
(See my guide.)
Didn't Find What You're Looking For?
Check out my deep dive into the best baking tools with a look at why I’ve picked each one (and how they’ve helped with my baking).
Or, check out my Amazon storefront, where I have all my favorite tools (and baking books!) on one page.
733 Comments
My wife is wanting g to start making sourdough. I’m looking at your recommendations as good Christmas gifts. I see that you recommend the sourdough home and the dough proofer. Do they not do the same thing? Is one recommended over another or do you recommend both? Thanks for this very helpful website.
Both are great, honestly. The proofer is a little bigger so it can hold dough as well, but the Home is nice because it's a dedicated place for your starter!
Don't buy both!! She can use the microwave with open door and light. Heat up some water and leave it in there with a thermometer – mine stays close to 80 (and starter/dough temp is similar). Many dough recipes proof for just a few hours and then retard (typically) in fridge. Don't spend $350 on gadgets. Great bread can be made without these overpriced/overhyped products.
Hello, I read The Perfect Loaf and is very informative and worth reading. I learned a lot. Two questions. 1 which brain Parchment paper do you use. I would like to get parchment paper that is good for 550°, can not find. 2. In your Sourdough Pizza Dough recipe , why no Autolyse? When Autolyse helps in the stretch. Thank you, Mike Kaplan
Hey Mike. All parchment is not created equal, that's for sure. Try the unbleached kind on Amazon, most of those work really well at high temp.
You can do an autolyse for the pizza recipe if you like, it's not required, though. If you find the dough is not extensible enough it can help, but generally, if you proof the dough sufficiently stretching shouldn't be an issue!
Hi Maurizio, thanks for all this great info.
Considering all the pro tools, is it too naive to ask for inbuilt oven recommendations? I'm mainly doing this as a hobby from home, so don't have the additional space for extra oven. Regards from Reading, UK.
I use Thermador ovens here at home but I've heard amazing things about Miele ovens with steam injection for the home!
I would also highly recommend the Brod & Taylor Folding Proofer and Slow Cooker.
This tool was a game changer for me as I could finally maintain an optimum proofing temperature for my levain AND for the bulk and secondary fermentations. It stores flat when not in use so doesn't take up a lot of valuable space in my pantry. Admittedly, it was an investment, but as I said, a game changer.
It's an amazing tool. I have it listed here 🙂
Not getting through to the Amazon link for the square Ambient Thermometer, is there another place I can get it?
Hey Shannon! This is the thermometer I've been using these days, it's great! (I also updated the list above.)
So glad I found you. Bought your book, joined your TPL group, bought all kinds of new equipment, including the Brod and Taylor little home, you cost me a lot of money. Hahahahaha!!! But never mind all that, I do have a two questions. What is the correct size of pan needed tobake a batard, and what size Benetton would I need to accommodate the size pan that you recommend. I also have a 5.5Q Staub round cast iron pan. Its diameter is 10”. What size Benetton should I buy for that particular Cocotte? Thank you so much for all your very hard work.
Welcome, Annick! Thanks so much for joining. I would get an 11" long batard basket (oval). And for the round, I would get a 10" round basket. Those two should be perfect for you!
Kindly add a subject (or share link) on how you use your pH meter, please!
Still working on this!
I made my first loaves and cinnamon rolls from your book on Mothers Day – my head is still spinning! What do you use for big bags to proof (like the cinnamon rolls)? I used a plastic Amazon bag for the rolls. Would the bowl covers be long enough to fit a 9×12?
So glad you like them, Madeleine! I use these reusable 18×24" bags for so many things here in my kitchen, including wrapping the baskets, pans, and more.
Are there any decent bread slicers? Not just the wooden boards with slats. Our bread knife and it is a good one ruins the bread when we cut into it.
I've heard really good things about this Zassenhaus manual bread slicer .
Quick question about parchment paper–we use and waste a lot of it. May I use silicone baking sheets instead? I have backing sheets you can trim to size (amazon) that are thin and bake similar to parchment paper. I use them under your pizza recipe. What do you think about trying them under bread? Modifications?
Yes you can absolutely use silicone baking sheets. Works just fine to trim them or find them to fit!
I like the bowl you use in many pictures. Is it something that can be bought?
Yes, it's the Heath Ceramics large serving bowl. I love it.
The round banneton linked here is 10″ but in the recipe for 90-Rye Bread you suggested an 8″ basket. Is there a specific one you can recommend? Looks like the baskets you use are different than the ones you have linked for all your videos I have seen so far. Curious which ones you use.
Hey, Vera! The baskets linked here will also work very well. I definitely recommend getting an 8-inch basket and a 10-inch, that way you’re covered for larger loaves, too. If you want the wicker baskets, I get them from sfbi.com.
Hi! I love your site, recipe and book! I’m looking at the Rackmaster 2020 and spoke to the sales rep there. He was unsure how many loaves fit on a shelf. I tapes off the shelf size and I think 6 can fit, do you agree? Also he recommended spritzing the oven interior as opposed to buying the steamers (though I dont see these as being available on the site as an accessory any more).
Any thoughts you have I would really appreciate (big purchase 🙂 Thank you!
Hey there, Arden! Sorry for the late reply. I go over everything in great detail about the RackMaster in my guide, here:
https://www.theperfectloaf.com/how-to-bake-in-the-rackmaster-bread-oven/
It’s a wonderful oven! Sorry for the late reply 🙂
Baking apron you enjoy 😀
Oh this is a good one. I’ll post something, but right now I’m using a Hedley & Bennett that I like!
What are the items that are in the oven pan at the bottom, where. you put your ice cubes (for steam)?
Those are culinary grade lava rocks and are optional. I talk about that whole process, here:
https://www.theperfectloaf.com/baking-with-steam-in-your-home-oven/
do you have a recommended bread slicer? (not a knife). Manual or electric. Maybe one that can double for slicing salami. Thank you!
Hey, Jonathan! I don’t have one just yet, but it’s something I’m looking into getting here soon. Some bakers in the TPL Community have this one and love it: https://amzn.to/47FFHOi
Have you used a pH meter to determine when the starter is ready to use?
Diane—I don’t. I find I prefer relying on all the other signs: aroma, visuals, consistency, and experience! I have a lot of info on what I look for, here: https://www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/
I don’t have a large kitchen and tend to keep my house on the cool side. I am departing your recommended provider, but recently saw your review of their sourdough home. I am intreged due to its lower price, small footprint, and my oven has a proof setting. What do you think? For my situation—proofer vs home?
The Home is perfect if you want to just keep your starter (which I kind of think is a good thing to always have!). The Proofer is great if you need to keep larger amounts of dough warm, though you can also do this in your oven (turned off with the light on!).
Great thanks! So you don’t recommend using the “standard Proofing” setting on the oven? when i check it the inside oven thermometer says its Bout 75-85deg.
If that’s the temp, that’s perfect!
@maurizioleo Sorry new to this! In the Handbook that we can buy for $9, the links to the Baker’s Percentages Downloadable Worksheet , none work. Do you know of any other way to get them, I just bought the book this morning.
Not ready to drop $8K on a dedicated oven. I’m wondering if adding two pizza steels to my home oven might effectively convert it to a deck oven? I have one 16x22x1/2″ steel already for pizza baking. I am wondering if I bought a second, could I bake more loaves than my current Dutch oven method? Thinking I could use a plywood peel and/or parchment to slide multiple loaves in at once then spray with water using a compression sprayer. Would I get a similar rise to your RM2020 or Rofco? Thoughts?
Yes, that’ll definitely work, if you have the space in there! I’ve done this in the past and it works really well.
I use kiln shelves, it’s worked well for me.
Hi again, ElendilPickle asked about buying wheat. I buy mine from AzureStandard. They sell all kinds of wheat berries from various farms and they make sure then are organic and chemically free. And the prices are great. Check out the company. I have been buying from them for almost 3years. There is not shipping because you find a drop near you to pick up your products.
I’ll check this out as well, Diane!
Diane-Thanks for posting this! Very cool pick up option!!!
Do you grind your own flour? I wanted to make your “best sourdough recipe”. but I have a feeling you use the flour you purchase. I didn’t see any wheat berries? Can I use my own ground hard white wheat?
You can definitely mill your own flour! Here’s my comprehensive guide to milling at home:
https://www.theperfectloaf.com/how-to-freshly-mill-flour-at-home-for-baking/
At one time we could get a small discount on this and a few other implements, as TPL members. Is this still the case? Thanks!
Discounts for members, yes. I’m always working to get more and different discounts! You can find it all on your Member’s Perks page.
Hi Maurizio,
I also live in Albuquerque, and I use a Grainmaster WhisperMill to grind my own flour.
In the past, I’ve bought from Wheat Montana, but I’d love to be able to get locally grown wheat. Can you recommend a local source for wheat berries?
Hello, fellow New Mexican! Great to hear from you, love that you’re fresh milling. Unfortunately, I don’t know of any locally grown grain… but I do order from our neighbors at Hayden Flour Mills (AZ) and Barton Springs (TX). Hope that helps!
It does, thanks.
Hi ElendilPickle. I buy mine from AzureStandard. They sell all kinds of wheat berries from various farms and they make sure then are organic and chemically free. They also sell all kinds of organic product. They even carry the flour that Maurizio uses from Central Milling. And the prices are great. Check out the company. I have been buying from them for almost 3years. There is no shipping because you find a drop near you to pick up your products.
Hi Diane, sorry for the delay in replying – I just saw this. Thanks for mentioning Azure Standard; I’ve known about them for years but didn’t think of looking at their products. I appreciate the reminder.
Hi Maurizio,
What is your preferred kneading surface? I have found that kneading on granite is too cold and reduces the dough’s temp too much. I would think wood would be the best but not sure about how easy that would be to clean.
I love your book…it’s like taking a college level course on sourdough…I read it cover to cover and feel even more enthusiastic and educated on bread making. You have the perfect amount of information to help us all understand the process better as well as some amazing recipes! Thank you!
I actually prefer working with wood, a large block of maple is perfect. When doing the slap/fold technique, though, I use granite (I warm the mixing water to offset the heat loss when working on stone).
Thank you, so glad you’re enjoying my cookbook, means so much to hear you’re using it! Thanks so much 🙂
Can you tell me where I can find your spreadsheet that you use. I know when I signed up for your membership you said I could access these
You can find all of your exclusive member perks here:
https://www.theperfectloaf.com/membership/perks/
Let me know if you have more questions and happy baking 🙂