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, mine is 17cm diameter and 4cm deep
*Weighing scales, preferably digital
*Strong white bread flour – please read my page about flour
*Filtered or boiled & cooled water
*Salt
*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. This is a cane 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 enamel roasting pans with lids, mine are made by Falcon. Cast iron is not necessary
*Good quality parchment baking paper
*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