Equipment

For this process of making sourdough bread, I use:

• Digital scale to measure flours and water

  

• Mixing bowls: large bowl for dough, medium-sized bowl for feeding starter, and small bowl for leaven

  

• Spatula with strong, curved blade that can be used to scrape as well as stir

  

  

• Dough scraper to scrape flour off wall of mixing bowl and cut flour into stiff dough

  

  

• Digital thermometer to test temperature of dough and bread

  

• Rectangular plastic container with snap-on lid to mix flours and to hold dough while it ferments

  

• Large cookie sheet on which to form final dough ball

  

• Proofing basket to hold final dough ball

  

  

• Flour-sack dish towels to line proofing basket and to cover dough ball

  

• Lame to score top of dough ball before baking

  

• Large, oven-safe aluminum pot with fitted lid for baking

  

  

• Auxiliary pot with lid that can be used to flip scored dough ball into baking pot:

  • Lid has handle on top

    

  • Lid can rest inverted on top of pot