Equipment & ingredients

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

*Weighing scales, preferably digital

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

*Filtered or boiled & cooled water

*Salt

*Large mixing bowl

*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, 9″ 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

*26cm diameter round enamel roasting tin with lid, mine is made by Falcon

*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

****Exciting news! Coming this year, Autumn 2020, my first ever book!
Available to pre order now on Amazon sites around the world, including the UK, USA, Canada, France, and many others!****

Now let’s get onto making the bread…