Gear we recommend

The tools we'd actually buy — what we use ourselves.

Gear we recommend

Etekcity digital kitchen scale, red
The scale

Etekcity Digital Kitchen Scale

Baker's math starts with grams. 0.1g resolution lets you measure salt and yeast right, not just flour.

View on Amazon →
Lodge 5-quart cast iron Dutch oven with skillet lid
The Dutch oven

Lodge 5-Quart Cast Iron Dutch Oven

Made for hearth bread. 2-in-1 with a skillet lid you'll reach for on weeknights — and a pot that holds heat like it's supposed to.

View on Amazon →
Saint Germain Bakery banneton proofing basket with liner
The basket

Saint Germain Banneton (9-inch)

Where your boule takes shape. Comes with a liner so the dough doesn't stick, and a spiral pattern that prints into the crust.

View on Amazon →
ThermoPro orange instant-read digital thermometer
The thermometer

ThermoPro Instant-Read Thermometer

Instant-read for dough temp during ferment, and for internal temp when the loaf comes out (look for 200–210°F). One second to read, motion-sensing wake.

View on Amazon →
SURDOCA three-pack of flexible plastic bowl scrapers in green and white
The scrapers

SURDOCA Plastic Bowl Scrapers (3-pack)

Flexible plastic, fits curved bowls and flat surfaces. Three for under five bucks — the kind of tool you didn't know you needed until you have them.

View on Amazon →
Fenikara premium magnetic bread lame scoring tool with replaceable razor blades
The lame

Fenikara Magnetic Bread Lame

The lame we use. Magnetic blade-swap so changing razors takes a second, 10 razors in the box, and a small pattern booklet to learn scoring.

View on Amazon →
Unicook rectangular cordierite baking stone
The stone

Unicook Cordierite Baking Stone (15×12)

The stone we use. Heavy cordierite holds heat for crackling bread crust and proper pizza — won't crack on thermal shock like cheap stones do.

View on Amazon →
Cambro 6-quart round clear food storage container with lid
The bulk-ferm tub

Cambro 6-Quart Round Container with Lid

What restaurant kitchens use for bulk fermentation. Volume markings let you read the rise; the lid keeps the dough from drying out.

View on Amazon →
Weck 743 glass mold jar with glass lid
The starter jar

Weck 743 Mold Jar

The right jar for your sourdough starter. Tall glass walls let you watch the rise, and the loose-lid setup lets gas escape without sealing in contamination.

View on Amazon →
Mooues aluminum pizza peel with foldable wooden handle
The peel

Mooues Aluminum Pizza Peel (12×14)

Thin aluminum edge slides under raw dough without tearing it. Wooden peels are for sliding pizza off — this is for putting it on.

View on Amazon →
ORBLUE Danish dough whisk with wooden handle and stainless steel wire ring
The dough whisk

ORBLUE Premium Danish Dough Whisk (13")

The whisk that doesn't gum up in wet dough. Wire spiral cuts through flour and water in seconds — once you use one you stop reaching for a spoon.

View on Amazon →
Brod and Taylor folding proofer and slow cooker
The proofer

Brod & Taylor Folding Proofer & Slow Cooker

Precise temperature control for sourdough or yeast — anywhere between 70 and 195°F. Doubles as a slow cooker so it earns its counter space.

View on Amazon →

More picks on the way — we add to this list as we test new tools.

Affiliate links — as an Amazon Associate, BreadAdvisor earns from qualifying purchases.