Different Baking tools and Equipment
1. Rolling Pin
The rolling pin is used for shaping and rolling dough.
2. Measuring Spoons and Cups
You will need to use measuring spoons and cups for accuracy. These tools are inexpensive and should be kept close by your mixing area.
3. Mixers
You can use a heavy-duty electric stand mixer as an alternative to mixing dough by hand. These mixers use a dough hook attachment or a mixing blade to replicate hand kneading.
4. Mixing Bowls
Keep a sturdy 4-quart (or more) capacity mixing bowl on hand. I use ceramic, plastic and wooden bowls. You'll also need various sized bowls for mixing glazes and washes.
5. Pastry Brushes
Keep several pastry brushes for applying glazes and brushing swee doughs with butter. The newer silicone pastry brushes work great and are easy to clean.
6. Whisks
Whisks are very handy in bread making. You can use stainless steel wire wisks or the newer silicone version. I also like to use a long-handled Danish dough whisk when making yeast breads.
7. Wooden Spoons
Long-handled wooden spoons work very well. Make sure to keep the spoons oiled with mineral oil.
8. Timer
Nothing can beat your senses in judging if the dough is ready, but a time lets you relax and do other things during rest times throughout the baking process.
9. Plastic Scraper and Spatula
These tools are used to help remove dough that is stuck on the inside of bowls and bread machine pans. The scraper is used to transfer and lift sticky dough during the kneading process.
10. Baking Pans
Pans give shape to loaves that might not necessarily be strong enough to hold their own shape.
11. Loaf pans
Loaf pans are standard rectangular-shaped pans and can be made of heavy-gauge aluminum, pyrex glass, disposable aluminum foil or paper or ceramic materials. If you use glass pans, remember to lower the oven temperature by 25° because they absorb heat quickly.
Common sizes: 9" x 5" or 8 1/2" x 4 1/2"
12. Baking Sheets
You'll also need a few
The rolling pin is used for shaping and rolling dough.
2. Measuring Spoons and Cups
You will need to use measuring spoons and cups for accuracy. These tools are inexpensive and should be kept close by your mixing area.
3. Mixers
You can use a heavy-duty electric stand mixer as an alternative to mixing dough by hand. These mixers use a dough hook attachment or a mixing blade to replicate hand kneading.
4. Mixing Bowls
Keep a sturdy 4-quart (or more) capacity mixing bowl on hand. I use ceramic, plastic and wooden bowls. You'll also need various sized bowls for mixing glazes and washes.
5. Pastry Brushes
Keep several pastry brushes for applying glazes and brushing swee doughs with butter. The newer silicone pastry brushes work great and are easy to clean.
6. Whisks
Whisks are very handy in bread making. You can use stainless steel wire wisks or the newer silicone version. I also like to use a long-handled Danish dough whisk when making yeast breads.
7. Wooden Spoons
Long-handled wooden spoons work very well. Make sure to keep the spoons oiled with mineral oil.
8. Timer
Nothing can beat your senses in judging if the dough is ready, but a time lets you relax and do other things during rest times throughout the baking process.
9. Plastic Scraper and Spatula
These tools are used to help remove dough that is stuck on the inside of bowls and bread machine pans. The scraper is used to transfer and lift sticky dough during the kneading process.
10. Baking Pans
Pans give shape to loaves that might not necessarily be strong enough to hold their own shape.
11. Loaf pans
Loaf pans are standard rectangular-shaped pans and can be made of heavy-gauge aluminum, pyrex glass, disposable aluminum foil or paper or ceramic materials. If you use glass pans, remember to lower the oven temperature by 25° because they absorb heat quickly.
Common sizes: 9" x 5" or 8 1/2" x 4 1/2"
12. Baking Sheets
You'll also need a few