There’s something so special about the rhythm of baking bread—the quiet kneading, the comforting rise, and the golden loaf that fills the kitchen with warmth and grace. Throughout my sourdough journey, I’ve gathered a few trusty tools that make the process smoother, tidier, and a little more joyful. Today, I’m opening my kitchen drawers and sharing my favorite bread-making essentials with you!
Bread Lame
A sharp bread lame is like the artist’s brush for sourdough. It’s what gives those beautiful, signature slashes that let the dough bloom in the oven. Each score feels like a small blessing before the bake. I use the Knead Ace brand.
Banneton Baskets
These cozy little baskets cradle the dough during its final rest, helping it keep its shape and giving it that lovely spiral pattern on top. My bannetons are dusted with flour and love from every bake.
Vinyl-Lined Shower Caps
A fun secret: I use shower caps with vinyl lining to cover my bowls during proofing! They fit snugly, are reusable, and keep the dough perfectly cozy as it rises—like a soft blanket for bread. Plus, they’re inexpensive, colorful and fun!
Silicone Mat
Silicone mats make cleanup a breeze and keep my countertops from getting dusted head-to-toe in flour (though let’s be honest… a little flour is part of the fun!).
Extra-Long Oven Mitts
When that Dutch oven is sizzling hot, extra-long heat resistant mitts are a must. They protect my hands and arms from the high temps, and I say a quiet thank You, Lord every time they save me from a burn!
Mason Cash Bowls
There’s just something about these classic bowls that feels timeless. Their weight, their charm, and their history make mixing dough feel like a connection to generations of bakers before us. Whether it’s my beloved Flower Tulip Bowl or my sweet County-inspired Farmyard Bowl, I truly think they’re the prettiest bowls I’ve ever had the joy of using.
Danish Whisk
When I’m mixing dough, my Danish whisk is a humble helper that gets the job done quickly and smoothly. It’s perfect for combining ingredients without overworking the dough, and it makes the process a little more fun.
Spurtle
My silicone spurtle is a small but mighty tool! It’s perfect for feeding your sourdough starter and slim enough to fit into almost any jar. It makes mixing smooth and mess-free compared to using a spatula.
Dough Scraper
A dough scraper is one of those simple tools that makes a big difference. It’s perfect for dividing, folding, and especially for getting every bit of dough off the edges of your bowl- nothing goes to waste, and cleanup is much easier!
Dutch Oven
My Dutch oven is my faithful baking companion—heavy, dependable, and perfect for creating that crisp, golden crust. I preheat it, whisper a prayer, and let it work its magic. This is a must have in my book for baking the perfect sourdough loaf!
Silicone Slings
Silicone slings are such a simple but lifesaving tool! They make it so much easier to lift dough into a hot Dutch Oven and help protect your hands from burns when removing bread. I don’t know how I ever baked without them. They’re one of my must-haves! I also love to keep parchment paper sheets on hand for baking in loaf pans or other bakeware. Makes it easier to transfer dough into the pan but still have to be careful not to burn yourself.
Bench Knife
A bench knife helps me cut and evenly portion dough, and it’s also perfect for transferring my shaped loaves to my bowl or banneton without losing their shape. It’s practical, sturdy, and one of my most-used tools.
5-Gallon Flour Container
When you bake as often as I do, a big container for flour is a lifesaver. Mine holds a full 5 gallons—just the right size to keep everything sealed, fresh, and ready for the next bake.
Paper Bread Bags with Windows
These little bags make gifting loaves such a joy. (Great if you’re selling them too) You can peek through the window to see the golden crust inside—a sweet and simple way to share the love (and the loaf!).
Flours I Love
For baking, I reach for King Arthur Unbleached All-Purpose Flour–it’s my go-to for making loaves with a perfect crumb. Some may argue bread flour is better and yes, bread flour is great too. I’ve used both, but I go back to unbleached all-purpose because I personally feel I get a better rise in my bread. It really comes down to experimenting and your preference. I also use Bob’s Red Mill Organic Dark Rye Flour when I’m feeding my sourdough starter, giving it that rich, tangy flavor. And for a little extra touch when scoring, I sprinkle white rice flour on top of the dough–it helps the blade glide smoothly and creates a beautiful contrast on the crust.
Every one of these tools has become a part of my daily bread rhythm—helping me turn simple ingredients into something sacred. As Ecclesiastes 3:13 reminds us, “That everyone may eat and drink, and find satisfaction in all their toil—this is the gift of God.”
So from my kitchen to yours, may your hands be blessed, your loaves rise beautifully, and your heart stay thankful in every bake.
