Baking bread from scratch is one of the most rewarding activities on both a professional and home level. However, you need to get the right equipment to be successful. If you buy cheap and poor-quality tools, you will purchase expensive replacements that do a better job.
However, with the right equipment, you will make better bread and save money in the long run. As a beginner bread baker, you are probably confused about which equipment you need to get started. Fortunately, this article will help you select the right tools to bake high-quality and tasty loaves of homemade bread.
Measuring spoons and cups
Bread-baking equipment is a must-have in any kitchen. You can make your bread at home and save money. But to make the best loaf possible, you must have the right ingredients and tools.
Before you start baking, you will need to gather your ingredients together. You may find that buying certain items in bulk or bulk packages is cheaper than buying them individually.
The first thing you will need for breadmaking is measuring spoons and cups. This equipment measures ingredients such as sugar, flour, and yeast. It’s important to use exact measurements when baking bread so that the correct amounts of ingredients are added to each batch of dough.
A set of measuring spoons and measuring cups is essential for baking bread. You’ll need them to measure everything from water to flour to yeast. It’s necessary to use precise measurements so your bread will turn out well every time.
Digital Scale
Bread recipes are notoriously precise because the ingredients matter so much. For example, if you don’t have enough flour, your dough will be too wet and sticky to work with. If you have too much flour, your dough will be dry and crumbly.
There are several digital scales in the market. But when you are planning to buy one, you need to know the features and the specifications. You should also know how to use it and the benefits of using a digital scale.
A digital scale is an electronic device that measures weight in kilograms or pounds. It can be used for weighing food, cooking ingredients, and medicines. It also helps in calculating calorie intake and other nutritional information about foodstuffs.
Today, most people use a digital scale for their kitchen needs as it is convenient and easy to clean up after use. Different types of scales are available in the market, so make sure you choose one based on your need or requirement.
Baking Parchment Paper
Baking parchment paper is an indispensable item in the kitchen, and it’s one that many people don’t realize until they need it. Parchment paper can be used as a liner when baking cakes, cookies, pastries, and other treats. It’s also perfect for wrapping meat or fish before roasting or grilling.
When using parchment paper for baking, you can use it to line your cake pan, cookie sheet, or another baking surface. This will help prevent sticking and make clean-up much more accessible. It’s also great for lining your roasting pan when cooking meats and veggies so that they don’t stick to the bottom of the pan while cooking.
The parchment paper is placed on top of a baking tray, and then you put your shaped dough on top of it. The parchment paper will prevent any sticking or burning as you bake. It’s also important to use parchment paper on any other kind of baking where you don’t want anything to stick to your baking surface, such as cookies and cakes.
If you’re making something that needs to be baked at a high temperature, such as pizza or casseroles, then you can use aluminum foil instead because this won’t burn at high temperatures like parchment does (but please don’t wrap your baked goods in foil when they are still hot).
Lodge cast iron pans
Cast iron is excellent for baking because it heats evenly, retains heat, and distributes heat slowly. This means that your loaf of bread will cook evenly from top to bottom. The pan also keeps the heat so that your loaves’ crust is nice and crispy when they come out of the oven.
This is especially important if you like to bake artisan bread with lots of holes. This type of bread needs a lot of steam to rise properly, but if you’re using a nonstick pan, there’s no way to get that steam into your oven and onto your loaf. You’ll end up with flatbread instead of crusty artisan loaves.
Cast iron is also very durable and can be used on the stovetop or in the oven. This makes it perfect for making loaves of bread, which take time to rise and often require multiple rises throughout their preparation process.
You may have heard cast iron shouldn’t be used on an electric stovetop, but this isn’t true. Cast iron pans can be used on electric stoves so long as you’re careful about how much heat you use.
Lodge cast iron pans are essential for bread making. The benefit of using a cast iron skillet is that it has a nonstick surface, which makes it easier to remove the bread from the pan than a regular pan. Cast iron skillets are also great for cooking, especially if you like to fry foods. The cast iron skillet does not scratch easily and lasts for years, so it is definitely worth the investment!
Sieve and Mesh Strainer Set
Sieve and Mesh Strainer Set consists of three different sizes. The small one is used to sift flour, the medium one is used to sieve fruit puree, and the large one is used to drain boiling water from cooked pasta.
Sieve and Mesh Strainer Set can be used for other purposes as well. For instance, you can use it to drain the liquid from food items or clean seeds. You can also use it to clean dried fruits and nuts from their peelings or husks.
When making bread, you need to sift the flour and mix it with other ingredients such as sugar, salt, and yeast. You can also use a sieve or mesh strainer to drain liquid from cooked vegetables like potatoes and carrots.
The sieve and mesh strainer set has a simple design that makes it easy to use and clean. The stainless steel mesh is durable and long-lasting, making it ideal for commercial use in bakeries or at home.
You can get a sieve and mesh strainer set in any kitchenware store or supermarket. They come in different sizes for different purposes. For example, you will need a small mesh strainer for filtering liquids from cooked vegetables, but you will need a large sieve for flour when baking bread.
Rolling pin
The rolling pin is essential for bread making. It helps to flatten and shape the dough easily. The rolling pin consists of two parts, one is the rolling surface, and the other is a handle. The rolling surface of a rolling pin is usually made up of wood or marble. Depending on your choice and purpose, the handle can be made of plastic, wood, or metal.
The rolling pin has many uses in the kitchen, such as preparing cookies, shaping dough for pizza or pasta, flattening meatballs, and many more. You can also use it to crush garlic cloves or spices by placing them on top of the rolling surface and then pressing down on them with your hand or a pestle.
A rolling pin helps you make uniform-sized pieces of dough by flattening them out evenly. The dough gets stretched out as you roll it with the rolling pin, which makes it easier to cut into even slices or squares once baked.
If you want thinner pieces of dough, use a thinner rolling pin than if you wish thicker pieces of dough; if you want thicker pieces of dough, then use a thicker rolling pin than if you wish thinner pieces of dough. A rolling pin is also helpful when making pizza crusts or tortillas since they can easily break if not rolled out properly before being cooked on the grill or in an oven.
If you’re making homemade bread, you’ll probably want to invest in a rolling pin. The process of kneading dough can be tough on your hands, so using a rolling pin can make the job easier. Rolling pins are also helpful if you want to roll dough evenly and consistently.
Mixing Bowls
The ingredients must be evenly distributed and mixed well when combining ingredients for bread dough. This ensures that all ingredients are incorporated into the dough without any pockets of flour or other dry ingredients remaining behind. A good mixing bowl will allow you to easily achieve this goal while providing additional functionality that can help with other aspects of making bread.
Mixing Bowls are a must-have item in your kitchen. They mix and knead the dough, marinate meat, and grated cheese. They also come in handy when you want to mix ingredients so they can be cooked in the oven or on the stovetop.
The best mixing bowls are made of stainless steel or glass because these materials are durable and non-reactive. When you buy a new set of mixing bowls, it’s important to remember that it’s not just about how many pieces you need but also what size of the bowl is best for your needs.
For example, if you’re baking many cookies, then a 4-quart bowl will be more beneficial than an 8-quart one. However, if you’re making large batches of pasta or fruit salad, an 8-quart bowl will be better suited for those tasks.
A stand mixer
A stand mixer is a kitchen appliance used to mix, knead and whip ingredients. Most stand mixers have attachments that allow them to perform other kitchen tasks, such as grinding meat and making pasta dough. Stand mixers are available in different sizes, with the largest ones able to handle large quantities at once.
The most popular stand mixer brands include KitchenAid, Cuisinart, and Breville. Many models come with attachments for grinding meat or making pasta dough; however, the best stand mixer for bread making needs to be able to knead bread dough thoroughly without overworking it.
The best stand mixer should have a powerful motor that can handle whole wheat flour without overheating and burning out the motor. The mixing bowl should be large enough to hold all ingredients without spilling over the sides when you add more flour during kneading. The bowl should also be heavy enough not to move around during mixing operations.
A manual feature allows you to stop the mixer at any point in your recipe so that you can scrape down the sides of the bowl or add more ingredients. However, unless you’re making smaller batches of cookies or muffins, this feature isn’t necessary if you’re planning on using your stand mixer primarily for bread making purposes.
Banneton basket
It is traditional to proof the dough and give it a rustic look. Banneton is a French word meaning basket, and it refers to a rustic wooden bowl used by professional bakers to shape and proof bread in their bakery.
The word “banneton” means “basket” in French, first used in 17th century France. Banneton baskets were made out of straw, which was woven into a basket shape and lined with linen cloths so that it would keep its form better, as well as help keep the dough from sticking to it when being shaped by hand.
Today’s banneton baskets are either wicker or bamboo, although they may still be lined with linen cloth if desired by some bakers who bake their bread at home. Bannetons are available in different sizes and shapes. They are usually made of wood or wicker, but nowadays, you can also find them made of plastic and silicone.
Bannetons can be round or rectangular, large enough to hold your whole loaf of bread or small enough to have just one loaf at a time. They are also available with slits on the sides to allow steam out while baking, making it easier for the crust to stay crispy and golden brown.
Bread bakers use bannetons to provide an excellent environment for your bread dough to rise evenly. Their large surface area and depth help create more gas bubbles in your dough than any other type of container would allow you to do on its own; this results in a lighter crumb structure for your baked goods.
Instant-read thermometer
A thermometer is an essential tool for making bread. It’s the best way to ensure that your dough has been kneaded enough and that the yeast is active and ready to be mixed with other ingredients. To use a thermometer, simply insert it into the center of a rising loaf or casserole, not letting it touch the sides or bottom of the pan.
The temperature should be between 100 and 110 degrees F (38-43 degrees C). You need to let your dough rise longer if it’s below that range. If it’s above that range, you risk over proofing and tearing as you remove your baked goods from their pans.
You can use it to measure the temperature of the water you are using to knead the dough and to test the temperature of your baking oven. The thermometer should be placed in the center of your loaf when checking its doneness. This will ensure that you get an accurate reading.
The instant-read thermometer should always be used with a lubricant such as vegetable oil or cooking spray. This will make it easier to insert into your food without tearing any of its surfaces or burning your hands.
If you do not have a thermometer, you can use the finger poke test to test if your liquid ingredients are warm enough. Place a small amount of the liquid in your hand and wait 30 seconds. It should be fine for your bread making needs if it feels warm on your skin.
Dutch Oven
A Dutch oven is one of the essential tools in the bread baker’s arsenal. This large pot with a lid will help you make all kinds of bread, including whole-grain loaves and sourdoughs. A Dutch oven is also a casserole or terracotta pot because it’s made of clay and can be used on the stovetop or in the oven. You can find them at most cookware stores or order them online.
The technique for using a Dutch oven is similar to that for making bread in a pottery bowl: Just put the dough in the center of the pot, then cover it with the lid and use your hands to shape it into an even round shape.
Many traditional recipes for bread call for a Dutch oven, which is simply an earthenware pot with a tight-fitting lid. The trick to making good bread in a Dutch oven is using suitable flour and plenty of water. You’ll also need to pay attention to the temperature of your oven and keep an eye on the dough as it bakes.
If you’re using a standard oven, place your Dutch oven inside after preheating it at 350 F (177 C) for 30 minutes. If you don’t have an oven thermometer, check the temperature after 30 minutes; if it’s under 300 F (149 C), let it bake longer until the temperature reaches 350 F (177 C).
Glass loaf pan or Pullman loaf pan (for sandwich bread)
The most common loaf pan is the glass or Pullman loaf pan (for sandwich bread). Loaf pans come in many sizes, with 1-pound, 1½-pound, 2-pound, and 3-pound loaves being the most common. The size you need depends on how much bread you want to make at one time. A 1½ pound loaf pan will make a giant loaf more than a 1-pound loaf pan, but both will bake the same size loaf once it’s done baking.
The other type of pan is called a springform pan which has a spring mechanism built into the bottom so that when you open it up, it pops open like an umbrella. Removing your baked goods from the pan is easier than prying them out with a knife or spatula like you would have to do with other pans.
The glass loaf pan is made with heavy-duty, heat-resistant glass and has a nonstick coating. It comes in two sizes: 8″ x 4″ (1 lb capacity) or 10″ x 5″ (2.5 lbs). The 8″ x 4″ size is perfect for making large loaves of cake or brownies; the 10″ x 5″ size can easily handle a small batch of large muffins or coffee cakes. Both sizes are available in clear, as well as red and blue colored glass.
The glass loaf pan generally has straight sides and a flat bottom, while the Pullman pan has sloped sides and a concave bottom. The straight sides make it easier to cut slices of bread evenly in size. However, it can also allow more crust to stick to the pan than a concave bottom during unmolding.
With a concave bottom, the crust sticks less, but it is difficult to slice evenly because there is no flat base on which to place your knife. The Pullman loaf pan is recommended for making sandwich loaves, while the glass loaf pan is better suited for French or Italian loaves.
Bench Scraper
When you’re making bread, you want a nice smooth surface. Bench scrapers are great for smoothing out the dough on your work surface. They’re also helpful in scooping up the sticky dough and putting it back where it belongs.
You can get bench scrapers with stainless steel or wooden handles, but I prefer to use my hands because it’s easier to feel the dough and get an idea of how well it’s mixed. Bench scrapers are also suitable for cleaning off the counter after rolling out pie crusts or cookies because they have a serrated edge that makes them perfect for cutting through excess dough that sticks to the countertop.
They’re ideal for cutting the dough into portions, cleaning flour spills, and scraping the dough from your work surface. A bench scraper can also be used as a pizza cutter or to cut cookie dough into small pieces. The long handle allows you to reach into the corners of your mixing bowl without having to dirty another utensil.
The best bench scraper has a thick metal blade that won’t bend when you apply pressure and a comfortable handle that doesn’t slip out of your hand when you’re using it. Not all bench scrapers are equal, so we’ve reviewed some of our favorites and have selected three winners below.
There are many different types of bench scrapers available today on the market. Some are made of plastic, while others are made of metal or wood. If you have ever tried baking bread before, then you know that it can be messy and time-consuming if you do not have everything organized properly.
Dough Scraper
A dough scraper is essential for bread making. It is a tool that helps to shape, smooth, and lift the dough. Dough scraper has many uses. You can use this tool to clean up the messy dough, scrape the mixing bowl, and clean the dough off your hands.
Many bakers find it helpful to have two scrapers: one for mixing and another for cleaning up after mixing. Some bakers like to use a wide, flat spatula for mixing, then switch to a narrow, more flexible scraper for cleaning up after mixing.
The best scrapers are made of stainless steel or nonstick plastic. They come in different shapes and sizes, but most have a handle that allows you to easily hold them with one hand while using the other hand to hold onto the dough or whatever you’re scraping up from your work surface. A few scrapers have holes drilled into them so they can be hung on hooks when not in use (or on your nose).
Dough scrapers are made from either wood or plastic and are usually flat, rectangular, or square in shape. Dough scrapers can range from small enough to fit your hand up to large enough for use on a table or countertop.
Dough scrapers are usually used with bread making to create a smooth surface for kneading dough and rolling it out. They can also be used for cleaning surfaces and equipment after use, especially in commercial settings where sanitation is essential.
Serrated Knife and Wire Cutter
Breadmaking is a skill that anyone can learn. It does not take much time to make a loaf of bread, but it does take some time to learn the techniques required to make good bread. Many different types of bread are made each day.
A serrated knife is one of the essential things needed when baking a loaf of bread. A serrated knife is also called a saw-tooth blade or tomato knife. This blade type has a series of small teeth that come from the blade on one side. These teeth cut through tough materials like hard crusts and bones in the meat. The serrated knife can also be used as an all-purpose knife when you need it for cutting things like cakes or pies.
A serrated knife and wire cutter are essential tools for bread making. It can be used to cut the crusts off loaves of bread and cut the dough into strips or slices. A serrated knife works well because it won’t crush the crusts, which would make them soggy.
The serrated blade also cuts through tough materials like loaves of bread without crushing them and causing them to become soggy. The blade has small teeth that allow it to cut through foods like meat or tomatoes more quickly than a straight blade.
Serrated knives are not generally recommended for cutting soft foods like cakes or pies because they can crush the sides and bottom of the cake if you aren’t careful when cutting it.
Dos and Don’t in bread making
Do not use frozen yeast.
Frozen yeast is a poor substitute for fresh yeast. Frozen yeast has been exposed to air, which causes it to lose some nutritional value and effectiveness. Fresh yeast is best for bread making, but if you must use frozen yeast, use only one-third of the amount called for in your recipe.
Another reason why frozen yeast isn’t ideal is that it’s difficult to measure accurately.
Fresh yeast is sold in 1/4-ounce packages or by weight. Frozen yeast comes in 1/16-ounce packages, but they are often broken into pieces and difficult to measure accurately. This can result in underbaked bread, which means you’ll have to throw out the loaf and start over again.
Another reason why frozen yeast isn’t ideal is that it’s difficult to measure accurately.
Do not store yeast in the fridge.
When baking, especially when making a yeast-based recipe, you must keep your ingredients at the right temperature. But did you know that some ingredients are best kept at certain temperatures? If you’ve accidentally put your eggs in too cold of water when making scrambled eggs or cracked an egg into a hot skillet, then you already know this to be true.
Yeast is one ingredient that needs to be kept at room temperature when making bread. It’s not just for convenience — if the yeast gets too cold, it won’t work properly, and your dough will fail to rise properly. In addition to being inconvenient, this can also lead to wasted time and money since many recipes require several rises before being baked.
If you have a lot of recipes with multiple rises, consider keeping your dough pieces in ziplock bags in the refrigerator until they’re ready to be baked (just make sure they’re sealed, so no moisture gets into them). That way, your rises happen simultaneously instead of one after another!
Do not add too much yeast to your bread.
When making your bread, you can use any amount of yeast you want. However, there is a limit to how much yeast you should add to your bread. If you add too much, it will not rise properly, and you may end up with a flat loaf of bread.
If it does not rise well and does not get fluffy, this indicates that the yeast has gone bad or that there is not enough sugar in the recipe. If this happens, toss out the dough and start over with a fresh batch of dough.
If your bread rises but is too flat, add more flour to the recipe next time so it will be sturdier and less prone to falling flat. There are two basic types of yeast: active dry yeast and instant (rapid-rise) yeast. Both types allow you to make light, fluffy, and delicious bread. But there are some differences in their use.
Active Dry Yeast
Active dry yeast must be dissolved in warm water before it can begin working on your dough. It takes about 10 minutes for the yeast to become active and dissolve. Once this happens, you can add other ingredients and mix the dough.
Instant Yeast
Instant yeast does not need to be dissolved in warm water; it is already active when you buy it from the store or grocery store shelf. You add it directly into your flour mix before adding liquid ingredients such as water or milk. This means you do not have to wait for 10 minutes until all of the dry yeast has dissolved for your bread machine recipe to work properly with instant yeast — a time saver!
Do not open the oven door when your bread is baking or rising.
Breadmaking is a science, and certain rules must be followed to ensure that your bread turns out right. However, it’s also an art form, so that you can get creative with the process. There are many different recipes for making bread, but they all have one thing in common: you have to wait until the dough has risen before baking it.
You should never open the oven door when your bread is baking or rising. Doing this will cause the temperature inside the oven to drop significantly and ruin your loaf of bread. If you’re using a convection oven (you’ll know because there will be no dial or knob on top), then opening it will affect the temperature inside and how quickly your loaf bakes.
The problem is that when you open the oven door, you introduce hot moist air into the oven. That moisture can condense on cool surfaces like the walls of your oven or even on your dough. When this happens, it causes droplets of water to form on your dough — which, if not caught quickly enough, will lead to soggy bread!
You may think that this will only happen if you leave your bread in too long, but even if you remove it early and place it back in a warm spot (like an airing cupboard), condensation will still form on its surface as it cools down.
Do not add too much water or flour to your bread dough.
In bread making, adding too much water or flour will result in a dense, compact loaf. This can happen even if you’re using the right amount of yeast and salt and the right temperature.
If your dough is too dry, it will not rise properly, and the texture of your bread will be dense. If your dough is too wet, it will rise too much before baking, and the texture of your bread will be like cake or muffins.
It’s important to add just enough flour and water so that your dough forms a ball that can be easily handled and kneaded to develop gluten strands. If your dough seems too wet or sticky after mixing, use more flour than usual to achieve the desired consistency.
Bread recipes vary in terms of how much liquid they call for. Too much liquid makes it harder for the yeast to do its job and creates a dough that’s too soft and sticky. Too little liquid won’t give the yeast enough moisture to work with and will result in dense loaves that don’t rise properly during baking.
Bread dough should also be kneaded until it’s smooth and elastic to hold gas bubbles created by the yeast during rising. If it isn’t kneaded well enough, the gas bubble will burst before it has time to expand fully during rising, resulting in flat-looking loaves with unevenly sized air pockets.
Do bake your bread in an oven that has been appropriately preheated.
Preheat for at least 20 minutes before baking. This will allow the temperature to stabilize and give you an accurate reading when checking your dough temperature.
Place a baking stone or baking sheet on the bottom rack of your oven and heat it with a broiler pan filled with water (or use a pizza stone). This will help produce even heat throughout the oven and prevent burning on the bottom of your loaves.
Use convection mode if available. Convection mode circulates air around the oven, which helps reduce hot spots during baking and speeds up your bake time slightly by moving hot air around more quickly than normal.
Don’t open the door while baking unless necessary! If you need to open it, keep it as short as possible (even if just a crack) so that you don’t let all that hot air out of your oven while trying to maintain an accurate temperature inside it.
Do test your baking skills by baking with different varieties of flour.
Different flours have different characteristics, so choosing the right one for your recipe is essential. Bread flour has a high protein content, which gives it strength and elasticity. It will give your bread a nice texture and keep its shape better than other flours.
Cake flour is also high in protein, but it also contains less gluten than bread flour, which makes it easier to knead and results in a lighter loaf of bread. Semolina is made from durum wheat and has a high gluten content (protein) that helps make the dough elastic, making for chewy loaves that hold their shape well when baked.
Whole wheat flour is made from whole grains; because there are no chemical additives or bleaching agents in entire wheat flour, it can be more perishable than white flour and may need to be stored in the refrigerator if not used within two weeks of purchase.
Where can you buy baking materials in Singapore?
To buy baking materials for your business, you can visit Continental Equipment Singapore. We offer a wide range of baking equipment and supplies to suit your needs.
We have all the equipment you need to bake delicious cakes, pastries, and other treats. We also provide a variety of ingredients and accessories to help you create high-quality products that will delight your customers.
We carry everything from ovens and mixers to cake pans and rolling pins. If you are looking for something specific, we encourage you to contact us so that we can help you find what you need.
Our products are available in different sizes, so they can be used in commercial kitchens or smaller ones at home. Our tools are made from high-quality materials that will keep them functioning well over time while delivering great results every time they are used. You can count on them to give you the desired results every time you use them!
By admin2021 
