The right starter-to-flour-to-water ratio by climate and feeding schedule.
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Dutch oven (cast iron)The single most important tool for high-rise home loaves. Lodge or Le Creuset — both work, price gap is real.
Banneton proofing basketRattan bannetons wick moisture and leave the flour ring pattern. 9-inch round handles 500g loaves.
Bread lame (scoring tool)A good lame makes clean scores that control where the loaf opens. Straight vs curved blade depends on your style.
Bench scraperDivides dough, cleans the counter, shapes boules. One of the cheapest tools that actually earns its drawer space.
Instant-read thermometerInternal temp is the honest way to know bread is done. 205-210°F at the center — no guessing.
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