Best Bannetons for Sourdough
Lesson 1 of 11
A good banneton supports shaped dough without making proofing more complicated.
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Choose useful bread-making tools and learn how to get the best results from the equipment you already own.

Lesson 1 of 11
A good banneton supports shaped dough without making proofing more complicated.
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What makes a good Dutch oven for sourdough, which size and material work best, and when you can use an alternative instead.
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A bread lame gives you a safer, more controlled way to hold a razor for scoring.
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A scraper is one of the cheapest tools in sourdough—and one of the most useful.
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Accurate weighing is one of the simplest ways to make sourdough repeatable.
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Temperature is one of the biggest hidden variables in sourdough, so a simple thermometer can remove a lot of guesswork.
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A good mixing bowl simply needs enough room, a shape that suits folding and a material you enjoy using.
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A proofing box can mean two different things: a straight-sided dough container or a temperature-controlled chamber.
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The best starter jar is simple: clear, easy to clean and large enough for expansion.
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A good bread knife should cut through a thick crust cleanly without crushing the crumb.
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