Breadmaking equipment and books

We sell a selected range of equipment for the serious homebaker. Here are the things we sell - order and pay online now and we'll mail the items to you.

Bannetons - essential for proving soft doughs, to keep their shape. Flour the banneton, shape the dough and place upside down in the banneton, and cover. When fully prooved, trun on to the tray, slash, and get into the oven quickly. Cane and woodpulp bannetons imported from Germany.

Scrapers - a simple but indipensible tool for transferring wet dough, soft dough kneading, cleaning worktop and hands, and cutting dough into pieces.

Temperature probes: crucial tool to know when the loaf is ready to come out the oven - tapping the loaf does not work! Look for at least 90C. Also good for flour, water and dough temperature. A 'must' for the serious baker.

To buy, click here

Books

Buy these excellent books, which we can recommend.
Link through from the titles to Amazon.co.uk, who will arrange payment and delivery.
Also see the Kitchen Aid mixer at the bottom.

Bread Matters: Why and How to Make Your Own The State of Modern Bread and a Definitive Guide to Baking Your Own. Andrew Whitley guides the home baker and consumer through the reasons to avoid industrial bread, and excellent techniques to make your own.
Dough (with free DVD) (Hardcover) by Richard Bertinet An excellent book for anybody interested or passionate about breadmaking. Indepth introduction to procedures. Lots of photographs. Easy to follow instructions.
The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master Peter Reinhart In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.
Crust and Crumb: Master Formulas for Serious Bread Bakers Peter Reinhart The author combines traditional baking methods and ingredients with streaks of creativity to create delicious loaves. This work includes over 50 of his formulae, which each lead off into new recipes, ideas and variations for ciabattas, chapatis, challah, pizzas, scones, buns, and more.
The Village Baker Joe Ortiz An illustrated text of more than 100 bread recipes from all over the European continent - and some from America. This text is a healthy departure from the beaten track of baking, presenting obscure and delicious village recipes like the Italian prosciutto bread and honey-flavoured sourdough.
The Italian Baker Carol Field Presents the diverse baking traditions of Italy, with recipes ranging from rustic loaves to pastries and flexible instructions for preparation by hand, electric mixer, and by food processor.
The Bread Builders: Hearth Loaves and Masonry Ovens Alan Scott, Daniel Wing In recent years, there has been a revived and burgeoning interest in wholesome, locally baked bread, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, hand-made breads.
Classic Sourdoughs: A Home-baker's Handbook Ed Wood This volume covers the baking, history and cultural anthropology of sourdoughs. It includes 90 recipes, describing the basics of preparing a sourdough culture and how to build, shape and bake these loaves. It mixes hard science with baking traditions and emphasizes ingredient selection and baking techniques. It includes a chapter on baking sourdoughs in bread machines.
Bread: From Ciabatta to Rye Linda Collister A delicious journey around the great breads of the world, from Linda Collister, the author of several of the world's best books on bread and baking. Each chapter explores a region of the world and celebrates its classic bread recipes.
The Breads of France: And How to Bake Them in Your Own Kitchen Bernard Clayton An introduction to the pleasures of French artisanal breads. It collects together bread recipes from some of the most esteemed bakers in France, along with vignettes of French culture, history, bread-making lore and black-and-white photographs.
The Handmade Loaf Dan Lepard Recipes from artisan bakers from around the world and a huge resource of good baking technique. A good read, as well as an informative resource.
KitchenAid KSM150 BWH Artisan Food Mixer Artisan Series model has a 300-watt motor, 5 quart bowl with ergonomic handle, two-piece pouring shield and a tilt-back mixer head design that provides easy access to bowl and beaters.