What Billy actually bakes with.
I only recommend gear I use in my own kitchen or hand to students in class. Bread does not need a drawer full of gadgets, just a few pieces that make the work cleaner, steadier, and a little less frustrating.
Some links on this page are affiliate links. If you buy through one, Billy earns a small commission at no extra cost to you. He only lists gear he actually bakes with.
Shop the whole list on Amazon- 01.
Oval banneton
This is the basket I use to hold a shaped sourdough loaf while it does its final proof.
- 02.
Banneton and lame starter kit
A banneton and a lame in one order, an easy way to get started if you don't have either yet.
- 03.
Bulk banneton set
Twenty bannetons at once. Useful if you're timing a class or baking more than a loaf or two at a time.
- 04.
Bench scraper
A bench scraper keeps the counter clean and helps move dough without tearing it up.
- 05.
Dough scraper
A flexible dough scraper gets sticky dough out of the bowl without fighting it.
- 06.
My Weigh digital scale
Bread gets a lot easier when you weigh flour and water instead of guessing with cups.
- 07.
Homebuds food scale
A more affordable scale option than the one above.
- 08.
Ooni spiral mixer
A spiral mixer does the kneading so your arms don't have to. I use mine for enriched doughs, milk bread, cinnamon swirl, anything with butter and eggs in it.
- 09.
KitchenAid bowl-lift mixer
If you'd rather have a classic KitchenAid than a spiral mixer, this is the bigger bowl-lift model.
- 10.
KitchenAid Artisan mixer
A mid-size KitchenAid, good for milk bread and cookie dough without taking over the counter.
- 11.
KitchenAid Classic mixer
The smallest, most affordable KitchenAid. A fine place to start if you're not baking in bulk yet.
- 12.
E-Far enameled Dutch oven
A Dutch oven traps steam around the loaf and gives home ovens a fighting chance at a real crust.
- 13.
Bread lame
A lame is just a safe handle for a razor blade, but it makes scoring cleaner and more controlled.
- 14.
Instant-read thermometer
I use an instant-read thermometer when I want to know a loaf is actually baked through, not just pretty on the outside.
- 15.
Rice flour
Rice flour keeps dough from sticking to the banneton without turning the crust gummy.
- 16.
Glass starter jar
A clear jar makes it easy to see when your starter has risen, peaked, and started to fall.
- 17.
Global bread knife
A good serrated knife lets you cut through a crusty loaf without smashing the crumb.
- 18.
Black+Decker electric knife
Sounds like overkill until you're slicing two dozen loaves. Runs straight through a crusty crust without squishing the crumb.
- 19.
Ironwood end-grain cutting board
Big enough that the loaf has somewhere to land once it comes off the knife.
- 20.
Bamboo cutting board
A smaller, more affordable cutting board than the end-grain one above.
- 21.
Cooling rack
Loaves need air on all sides when they come out of the oven. A rack keeps the bottom crust from going soft.
- 22.
Extra-large cooling rack
A bigger rack for cooling more than one sheet pan at a time.
- 23.
Proofing bin
I use a food-safe bin with a lid for bulk fermentation. Clear sides so you can watch the dough rise without disturbing it.
- 24.
Lid for the proofing bin
The matching lid for the proofing bin above, worth ordering together.
- 25.
Pizza dough proofing box
A smaller, clear proofing box if the bin above is more than you need.
- 26.
Cambro container
What I store flour in. Airtight, stackable, and you can actually see how much is left.
- 27.
Cambro set, 4-quart and 6-quart
A couple more Cambro sizes if you're storing more than just flour.
- 28.
Cleaning pads
What I use to get baked-on dough off Dutch ovens and sheet pans without wrecking the surface.
Want to use the tools with me?
The class kit includes half of this list, and you leave knowing what each piece is for instead of just owning another thing for the cabinet.