Baking Equipment
Here are some basic tools you should always have on hand:

Mixing Bowl
Any sturdy, 4-quart capacity bowl is fine.

Thermometer
When you bake with yeast, it’s crucial that water temperature is accurate. No finger is sensitive enough. Look for one with a stainless steel stem and dial on top.

Measuring Spoons and Cup
Don’t “eyeball” the amount you need. Use measuring spoons and cups for accuracy. Level off flour with a knife or straight edge. Make sure your measuring cup for liquids is placed on a straight surface.

Wooden or Metal Spoon
A long handle is required; either wood or metal will do.

Rubber Spatula
Because it’s flexible, you can scrape dough from the sides of the bowl without scratching it.

Baking Pans
Common sizes: sizes are 9” x 5” or 8 1/2” x 4 1/2”. Keep in mind that shiny pans reflect heat so baking time is generally longer. You’ll also get lighter crusts than breads baked in dark pans which absorb heat. Special pans for French Breads and other specialty breads are also available.

Timer
Especially important to measure the resting time of dough precisely.

Wire Cooling Rack
The steam that builds up in the pan can make bread loaves soggy. A wire cooling rack helps bread cool down when it’s just come out of the oven.

Dough Hook
Excellent attachment for mixing dough with hand or stationary mixers.

Food Processor
If you purchase one to mix dough, you’ll find many other uses for it.

Plastic Wrap/Kitchen Towel
Keep on hand to cover the dough as it rises. Plastic wrap should be sprayed with non-stick shortening; towel should be damp.

Rolling Pin
A reliable tool for shaping and rolling dough.

Ruler
Helpful when you need to measure dough after it has been rolled.

Pastry Brush
You need a brush to apply egg washes and thin glazes.

Serrated Knife
It’s the best for cutting bread.



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