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A tool used for scoring or slashing the top of bread dough before baking. This allows the dough to expand in a controlled manner, improving the bread's appearance and helping in crust formation.

Also known as a banneton, it is used to support shaping the dough as it proofs. Bakers dust it with flour to prevent sticking and to create a nice pattern on the bread.

Measures the true temperature inside your oven. Bread baking often requires precise temperatures for optimal rising and crust development.

Used for precise measurement of ingredients. Accurate measurements are essential in bread making to ensure consistent results.

A tool designed specifically for mixing heavy bread doughs without overworking the gluten. It has a long handle with a unique looping head that cuts through dough.

A heavy pot with a lid used to mimic a professional steam oven. It traps steam from the baking bread, creating a crispy crust and enhancing the bread's rise.

Used to manipulate dough and to clean work surfaces. In baking bread, it helps in dividing dough and scraping dough from surfaces without sticking.