The kit for the serious home baker — multiple loaves a week. A baking stone or steel, a couche and bannetons for multiple proofing loaves, a cast-iron combo cooker for the steam, a bulk-fermentation vessel, a lame and scoring guide, and a flour-milling setup. Dial in the process; bake like a bakery.
Plans
Choose a plan that fits your needs and budget
Item List
4Oven
2 items
Proof & Score
2 itemsPlan Totals$510
FAQ
Common questions about this kit
Baking steel over a stone?
Yes for heat retention — a steel (thick plate of steel) holds and transfers heat far better than a stone, giving a faster spring and a better bottom crust. A stone is the classic; a steel is the modern upgrade. Either preheated 45 min.
Combo cooker for steam?
Yes — a cast-iron combo cooker (skillet + deep pan) is the easy way to trap steam for the spring; you preheat the deep pan, load the loaf, cover with the hot skillet. Easier and safer than a Dutch oven for a quick load; the home baker's steam oven.
Flour mill?
Yes for the serious baker — milling your own grain (from whole berries) gives fresher, more flavorful, more nutritious flour than anything bagged; the oils in whole grain go rancid within days of milling. A home mill is the upgrade for the baker who wants to taste the grain.
Couche for multiple loaves?
Yes — a linen couche holds multiple shaped loaves during their final proof (cradled in folds of the cloth, side by side) so you can bake a batch. The baker's tool for production; if you bake one loaf at a time, a banneton is enough.
User Reviews
5.0 / 5.0
Pro bread setup and my serious kitchen share the baking-steel-and-a-flour-mill gospel — milling your own grain is the flavor upgrade, and a couche for multiple loaves. Dial in the process, agreed.