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.
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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
I use Central Milling Artisan Baker’s Craft (ABC) quite a bit for all my breads, it will work very well!
As a follow up to my question below: My real goal is to be able to bake batards. What is the best method for this in terms of tools? Meaning what banneton for proofing, and what to cook the batard in. For example, is it best to proof in a banneton and then bake on a baking steel, possibly can the batard fit in the round Lodge combo cooker, or something like https://www.zwilling.com/us/staub-cast-iron-5.75-qt-coq-au-vin-cocotte—matte-black-1123123/40509-373-0.html?
Staub will work very well, or just on a Baking Steel like I show on my Guides page. You could also take a look at the Challenger Bread Pan, it’s plenty large for a batard and really well made.
The Challenger Bread Pan looks nice. I am a bit concerned about prepaying for something where the delivery isn’t even promised until February though. I don’t know anything about Challenger, so I don’t know if I can rely on them delivering. It is interesting though and definitely a consideration.
I am interested in baking batards in addition to using my Lodge Cast Iron Combo Cooker for round loaves. I saw something online about the Emile Henry Italian Bread Loaf Baker and it looked interesting. But on further research it looks like it isn’t really meant for batards, but rather for sandwhich loaves. I already have the Pullman pans for sandwhich loaves, so I don’t need another pan for that. Am I correct that the Emile Henry Italian Bread Loaf Baker wouldn’t be the right choice for baking batards? Thanks!
Yes, like I said below, it looks a little narrow.
Actually, in the Tartine book Chad Robertson says all-purpose flour is suitable. I’ve used this Central Milling flour to make Tartine’s Country loaf and it turns out just fine. “Bread flour” often means protein greater than 12%, which will give a dense, fine crumb, which is OK for bagels, not what you want for artisan breads usually. I’ve also been buying CM’s all-purpose flour in a double 10# package at Costco (SF Bay Area) in the past year and it makes great Tartine country bread, too.
Agreed about CM ABC, works very well for Tartine style doughs.
Hello again Maurizio,
Quick question: For baking batards, would this baking pan work? https://www.emilehenryusa.com/products/italian-bread-loaf-baker?variant=7686310363183
It is on sale at Williams-Sonoma now for $104 and while I like the Staub better, this seems like a good price. But, I am not sure if it is big enough for a batard that is about the standard size for most of your recipes. Thanks! Michael
That looks like it could work, it’s hard for me to say whether one of my typical batard shapes will fit in there, though, it looks a little narrow. However, I’m positive bread will bake up nicely in there, it looks plenty sealed up.
I just scored a 50 lb bag of central milling artisan baker’s craft plus from a supplier very cheap cause the bag was ripped (not for long) and know its very popular but I didn’t realize until after I got it that it is 11.5% protein, more of an all-purpose than a bread flour. I’m concerned that it isn’t going to hold up to recipes like the Tartine Country loaf that call for higher gluten bread flour. What do you use this flour for? I’d like to mix in ~20% home ground whole grains.
I just sent a response and it isn’t showing up here. If it does, sorry for double posting. In short, my question is about the 40 mesh sieve. Korin has a nice sieve but they only have 20, 30, 50 and 65 mesh. Would one of those sizes be appropriate for milling flour similar to Central Milling High Extraction flours? Thanks!
Thanks for the quick response. As always, I appreciate your insight. I had seen the sifter attachment for the KoMo mills. But, the mills cost more than the Mockmill, and the attachment is another $199. Seems a bit steep.I checked Korin.com and they did have a nice sieve with the ability to attach different size screens. But they only have 20, 30, 50 and 65 mesh, not 40. My research said I need 40 mesh for 85% high extraction flour. Do you have any idea of one of the other mesh sizes would be appropriate for trying to emulate the Central Milling High Extraction Flours? Thanks!
It’s really hard to say, I use the 65 mesh sieve to get close to CM T85 (which is really close to 2/3 white-ish flour and 1/3 whole wheat). In the end I’ve found it pretty difficult to approximate exactly the extraction levels from a large roller mill — I get as close as I can with those screens I have from Korin 🙂
Thanks, I think I will order the sieve from Korin. I like the idea of one “holder’ and multiple screens. Much easier to store.
You can find some nice ones on Korin.com as well. I think some KoMo mills have a sifter attachment, but I haven’t used them. I typically mill and then sift using one of my screens.
Hi Maurizio, quick question: I am looking into buying the Mockmill 100 but want to make high extraction flour. I am looking for a sieve/sifter, I believe 40 mesh is what I need. Do you know of anyplace to purchase one that isn’t Amazon or an Amazon affiliate? Or, is there a mill that creates different extraction flours as part of the mill itself?
Hi Maurizio! Thank you for helping inspire me to learn how to bake sourdough and succeed! I am interested in purchasing a baking stone and notice you don’t have one listed on your supplies, is there a particular one you recommend?
You’re very welcome, Tamar! I used to use a proper baking stone years ago but have since transitioned to a Baking Steel, which I ultimately prefer. I find the steel slab gets hotter and doesn’t come with the potential to crack. I highly recommend the Baking Steel I have linked up in the post!
Hey there! It’s hard to say exactly how long they relax out to (this also varies a bit each day with the dough), but I do use 14″ long baskets to proof my dough — however, the dough does not usually relax out to fill the entire basket. I shape them tight enough so they relax out, but not fully.
Here’s a post I did on Instagram recently showing how my dough looks after shaping and then the next morning, before baking.
If your dough is rising up above the basket, then yes, I’d reduce their dough weight going in.
Hope that helps and happy baking, Tyler!
Hello again! I was wondering what size your bâtard’s tend to be, as well as the proofing baskets. You link to one that is 10″ long. But I see you also must be using an oblong one in the video here, especially if the dough is 900g: https://www.theperfectloaf.com/guides/shaping-a-batard/
I ask as I’m starting to move from boule’s to bâtard’s, and I have 2 10 x 6 x 4 inch baskets and I was using your basic sourdough proportions. When I took the dough out of the refrigerator in the morning it has risen up above the basket. I’m guessing I should cut back your recipes some? Or is there a standard bâtard proofing basket size? Thanks in advance!
Excellent, you’re very welcome! I do still use quite a bit of Central Milling flour. I used to source NM flour at the local co-op’s here in town, but haven’t found a reliable source for it any longer. I used to buy the Sangre de Cristo flour grown up north.
Hayden Flour Mills is an excellent source as well! I work with their flour quite often and it’s nice to have a grower and miller here in the Southwest.
Let me know if you run into any local NM flour, and I’ll do the same!
Hi Maurizio, as you mention often in your excellent recipes and instructions one of the most valuable tools for the baker is the notebook recording of the baking process, refinement of recipes and identification of good and not so good results. While I attempt to maintain my notebook I am not a good taker of handwritten notes or records and much prefer to use my computer or preferably my iPad or iPhone. Do you have any knowledge of or recommendations for a suitable app that would facilitate the record keeping and also help record recipes and variations and processs.
I understand you are a software engineer and create IPhone/android apps so am hoping you may have one available or maybe in the works😊😊?
Yes, taking notes is incredibly important! I am working on a tool to help with this right now 🙂 Please subscribe to my newsletter here at the site, I’ll announce more information in the coming months!
Hi Maurizio – Thanks for an awesome site! I’ve learned a ton reading all your posts and am getting more and more into baking these days. Was curious – any updates on this tool? Sounds awesome! Thanks again.
Elise, it might be that your dough is not strong enough and/or not shaped tightly enough. The dough should be strong enough to cleanly remove itself from the basket liner.
It might also depend on the type of basket you’re using. I use wicker baskets (from SFBI.com) typically and these allow air to pass through the sides, drying the dough in the basket slightly.
In the end, I’d say a combination of the type of basket, the liner, a light dusting of flour, and a strong, tight dough all contribute here!
Hello, thank you for this site, I reference it often. I wanted to ask about the breadbox you list here. I’ve always used linen bags to great success. However, I just moved from San Francisco to Taos. My loaves are now drying out in under 72 hours. I believe you are in NM, too. Do you find a bread box will really keep your bread fresh for a week?
Thanks in advance!
Welcome to NM, Tyler! Yes, I live south of you in Abq. That’s right, bread dries out extremely quickly here. I do use my bread box and it does keep my bread very fresh up to a week. If you find it’s drying out super fast I’ve found Bees Wrap to work extremely well also!
Thanks for the tip, the combo of bees wrap and the bread box has done wonders – it’s last all week now!
One more question if you don’t mind – do you still use Central Milling flour? There is a ton of wheat grown in NM, and I’ve had trouble finding sources online. I was going to try out Hayden from Arizona but was hoping for something NM based.
Hi there — in the Rofco B40, you mention you can do 4 loaves. Is that because you are creating extra steam on one of the levels? Or just found that 6 loaves across 3 levels gets too crowded?
Hey! I can easily do 6 loaves in the B40: 2 per deck, each loaf weighing around 900-1000g. I usually only bake 4, though, because that’s the batch size I like most (about 4kg). So yeah, the oven can definitely do more than 4!
Maurizio, I have noticed that your finished loaves never have a bunch of visible flour on them like mine do. I do my final proof in bowels lined with cotton towels that seem similar to the proofing liners you recommend, but if I don’t put a hefty amount of flour on them (and even sometimes when I do), the dough sticks when I try to turn them out and it is catastrophic. I don’t like the look of (or taste of) heavily floured loaves but I don’t really know any other way to avoid them sticking to the towel. How do you get such clean-looking loaves? What am I doing wrong?
Maurizio, I have been following your soughdough starter recommendations and notice that when talking about maintaining the starter you are using 50g starter to 100g flour (2:1) but in your recipe schedule you use 20g starter to 100g flour (5:1). Elsewhere you also comment on changing the carryover starter amount to suit needs and conditions. Do you generally use the 5:1 ratio now for maintenance. I ask because I have realised I was probably not feeding enough new flour using a 1:1 ratio with limited fermentation the result. Les
Because it’s rather warm here right now (already!) I typically do 20% mature starter to 100% flour. When things warm up even more, I’ll drop that inoculation percentage down to 5-10%. In the winter I usually do 20-25%. I get asked this question quite a bit, I need an updated post 🙂
Let me know if that doesn’t help — happy baking, Leslie!
Hi Maurizio – the beautiful bowl you have in your pics – is that the Heath large serving bowl, 10 x 4.5? Digging it. Strong, organic and calming…
That’s correct, it’s the Heath large serving bowl. I have 2 — they are wonderful!
Thanks, Garrett! Yes, the wide mixing bowl does fit into the B&T proofer. I would guess that yes, the two round bannetons would fit in there nice and snug.
Happy baking!
Leslie — that’s right. The B&T proofer is well made, simple to operate, and fits just about all the dough I need (except when doing really large batches). I started building my own but then abandoned the process, the B&T was just much easier to buy and has been serving me well for a long, long while.
I constructed the retarder only for proofing at a cool temperature. I needed a larger space for this and the ability to go from 38°F – 55°F. It works perfectly!
I love your site, Maurizio! One quick question: I’m looking at buying the Brod & Taylor proofer…does the wide mixing bowl you link to above fit in the proofer for bulk fermentation? Likewise, would two banneton boule baskets fit inside at the same time during a final proof before baking? Thanks!
Hello, I am intrigued that you use a Brod and Taylor proofer to maintain a constant temp for all the stages but give a DIY for a dough retarder. From your wonderful processes I imagine you mainly use the proofer for starters and fermentation and the fridge for retarding or am I missing something?
Great website and wonderful sharing of your obviously very enjoyable journey. Thank you.