Equipment

Below is a list of the things you ideally need to make my recipe, these are my recommendations; some of the things you can substitute or find alternatives in your kitchen, which I’ve noted for you, but this would be my preferred list. It might seem like a lot of things initially, but if you use them week after week as I do, you’ll see that it’s worth the investment.

*Starter, fed and ready to use – see my information pages about starters

*Glass bowl with fitted lid for your starter, I like glass bowls with fitted lids or Weck jars, see the link from my shop

*Weighing scales, preferably digital, mine are made by Salter

*Strong white bread flour – please read my page about flour 

*Filtered or boiled & cooled water

*Salt, any granular salt is good

*Large mixing bowl, mine are 23cm diameter and 9cm deep

*Shower cap or clean plastic bag

*Rice flour, this can be easily found in Asian food shops, or you can grind your own uncooked rice to a fine flour

*500g banneton, 8″ or 22cm diameter for round loaves, and 28cm long for oval loaves. This is a cane or wood pulp proving basket that gives the dough it’s shape and concentric lines. If you don’t have a banneton, you can line a bowl with a clean, lint free tea towel, make sure you flour it well, and use that to prove the dough

*Bread lame, you can find specially designed bread lames in my shop

*Oven proof pan with a lid, my personal choice is 26cm diameter round or 30cm oval enamel roasting pans with lids, mine are made by Falcon. Cast iron is not necessary

*Good quality parchment baking paper (not waxed or greaseproof paper, it will stick to your loaves)

*Oven gloves

*Cooling rack

*A good bread knife – I highly recommend an Appalachian Bow Saw, mine is handmade by an amazing artisan product called The Garlic Tun

Contact me for any further recommendations or details of the products that I use or visit my shop to find where to buy them

Now let’s get onto making the bread…