Below are some of my top resources. I take what I endorse very seriously, and only recommend product that I use myself.
I use the Bosch Universal Plus Mixer for about 90% of my bread making. I also use it for smoothies in the morning and other baking and mixing needs, especially whipping cream! I use mine daily. I wrote an entire post about it here.
If you want something a little cheaper, and easier to store in your kitchen try the Danish Dough Whisk . Its great especially for the wetter no knead, types of bread.
Someone once recommended the USA Pans to me, so I tried them and now I am hooked! I have never had anything stick to the pans. I currently own:
USA Pans 8.5 x 4.5 Inch Aluminized Steel Loaf Pan with Americoat Loaf Pan – What I use for Loaf breads
USA Pans 15 x 6 x 1.5 Inch New England Hot Dog Pan, Aluminized Steel with Americoat – I still have not perfected a whole grain recipe for these pan, but stay tuned. I love a good hotdog off the grill in the summer so this is a tip priority come baseball season!!
USA Pans 5-1/2 by 3-Inch Strapped Mini Loaf Pan, Set of 4 – I use this to test a lot of my recipes since each of these mini loafs is a half of a regular loaf. Also I used this pan TONS over the holidays. I give a lot of delicious, sweet breads as presents to family and friends. It’s nice to be able to bake all 4 at once!!
I will die with my Lock & Lock storage containers by my side. I am pretty sure they will last that long! I have tons of these in lots of sizes. I use them for storing bread and taking lunches to work. They are also great for soups. My mom freezes soup in them, pops it out and then vacuums seals the blocks for long term storage.
I use the larger containers for no kneed bread like the one featured in episode 2. Just remember that the bread will double in size in the container, make sure you get one big enough. Also I leave 1 of the 4 flaps up when I have the dough stored in the fridge. The yeast is still working away so the bread will continue to rise so you don’t want the container to be 100% air tight. The Lock & Lock Storage 11 Cup Medium Container is a good choice.
I keep a baking stone in my oven at all times. You want one that is a bit thick, since they can crack. Never put a stone in a hot oven.
I recommend the Old Stone Oven 14″ by 16″ Baking Stone– make sure it will fit your oven.
If you make a lot of free form loafs ( loafs not in bread pans) and pizzas I highly recommend a pizza peel for putting bread in and taking in out of the oven. It will save you some burns! Get one a similar size to your stone – The Wooden Pizza Peel With 12″ X 14″ is a good option. I hang mine on the wall in my kitchen.
I also use parchment paper in pizza and free form loafs every time. This is the exact one I have- Parchment Paper It takes quite a while to go through a roll! Probably over a year for people who bake semi-regularly.
You see this guy in most of my videos. Since I use of a lot of honey this tool helps measure and dump sticky stuff!
Wonder Cup Two Cup Adjustable Measuring Cup
Another key kitchen tool is a scale- I use mine all the time for weighing ingredients and it also helps me figure the calories in lots of different recipes. This is the one I have – Emerson Digital Food Scale. I really like it because the top is removable and if you get it dirty you can put it right into the dishwasher!
These are the books that got me started in bread baking and that I still turn to today, I highly recommend them:
Sensible Cooking Cookbook – If you have the Bosch mixer I also highly recommend this little book. Its small but full of recipes built just for your machine and is packed full of tips about the mixer.
Whenever I can’t find something in my local store I turn to amazon.com and Bob’s Red Mill. I trust their products, use them all the time and they make just about ever whole grain flour you can imagine.
For the basics and more I use King Arthur flours. They have a huge selection online and you kind find them in most stores too. Of course you can also get it on Amazon.com King Arthur Flour Whole Wheat White, 5-Pound (Pack of 4)
**Some of the tool, books and ingredients listed here are affiliate links. This means that if you make a purchase when you click the link I get a small commission, at no cost to you. I really appreciate you using my links, it helps me afford more flour, yeast and eggs to test and develop more recipes! HOWEVER I do not link to products that I do not use myself. All of these items I have used in the past or are in my kitchen now. These are my personal recommendations!**