The pans, bannetons, flours, and books behind my weekly sourdough habit, from a Lodge Combo Cooker and Challenger Bread Pan to the rye flour that keeps my starter bubbly. If you want crackly, open-crumb loaves at home, this is exactly what I'd buy fi...
My Challenger pan is the splurge that made my bakes foolproof, since I load the dough onto the shallow base without burning my arms.
Challenger Cast Iron Bread Pan with Lid
I baked my first hundred loaves in this Combo Cooker, flipping it so the dough goes on the shallow skillet side.
Lodge Cast Iron Combo Cooker 3.2 Qt Pot & 10.25" Skillet Lid
I use this oval enameled bread oven for batards, and it gives me a gorgeous blistered crust.
VORRINGARD Enameled Cast Iron Sourdough Bread Oven 5QT
This lidded cast iron loaf pan is how I make sourdough sandwich bread with an even, crackly crust.
Cast Iron Loaf Pan with Lid, 11x7 Inch
My dough does its overnight cold proof in this rattan banneton, and the spiral flour rings look beautiful on the finished loaf.
SUPERSUN 9" Banneton Proofing Basket Set
A quick slash with this lame right before baking gives me a tall ear and a pretty score every time.
SAINT GERMAIN Hand Crafted Bread Lame with 10 Blades & Leather Cover
I mix my starter and shaggy dough with this Danish whisk because it never gets clogged like a spoon or regular whisk.
TEEVAA Danish Dough Whisk Stainless Steel
I weigh every gram of flour, water, and salt on my Escali, and it made my loaves way more consistent.
Escali Primo Digital Food & Baking Scale, Chrome
When I bake for friends I bulk-ferment a double batch in this clear Cambro so I can watch the rise from the side.
Cambro Classic Square Food Storage Container 12QT
My starter lives in a straight-sided Weck jar, so it's easy to scrape out and see when it has doubled.
WECK 743 Glass Canning Jars with Lids 2 Pack
This little starter warmer keeps my starter at the exact temperature I set, which saves me in a chilly winter kitchen.
Brod & Taylor Sourdough Home
My folding proofer gives me a warm, steady bulk ferment, then folds flat and slides into a cabinet.
Brod & Taylor Folding Proofer & Slow Cooker
I feed my starter a spoonful of this dark rye, and it gets bubbly and active fast.
Bob's Red Mill Organic Dark Rye Flour 20oz 4pk
I swap a little King Arthur medium rye into my dough for a deeper, slightly tangy flavor.
King Arthur Organic Medium Rye Flour - 3 lbs
I dust my banneton with rice flour because it's the only thing that keeps sticky dough from gluing itself to the basket.
Bob's Red Mill, Gluten Free Rice Flour, 1.5 lb
Every loaf cools on this sturdy rack for at least an hour before I let myself slice it.
Ultra Cuisine Cooling & Baking Rack Set - 2
This affordable Mercer bread knife saws through a thick, crackly crust without squashing the crumb.
Mercer M23210 Millennia 10" Wavy Bread Knife
I store my loaves in these lined linen bags so the crust stays crisp longer than in plastic.
Linen Bread Bags 3 Pack + Bonus Tea Towel
Ken Forkish's book is where I learned the fold-and-rest method that I still use for every loaf.
Flour Water Salt Yeast: Artisan Bread & Pizza
Tartine Bread taught me the classic country loaf, and the photos still inspire me to bake.
Tartine Bread
Peter Reinhart's book is my reference when I branch out into bagels, baguettes, and enriched breads.
