Great sourdough comes down to scale, temperature, and gentle handling. The right tools make each step simple and repeatable.

1) Feed & Mix

  • Stainless mixing bowls (nesting set) – for starter feeds, autolyse, mixing.

  • Digital measuring spoon – quick, accurate salt/levain measurements.

  • Flour sifter – aerates flour for smoother hydration.

  • Silicone spatula (heat-resistant) – scrapes cleanly without tearing gluten.

  • Bench/dough scraper – portions neatly and keeps the bench tidy.

  • Counter dough mixer (6 L, timer + speed) – reliable kneading for small home batches.

2) Control temperature

  • Instant-read probe thermometer – check dough temperature as you mix (aim ~24–26 °C) and verify water temp.

  • Oven/probe thermometer with cable + alarm – track loaf core temp without opening the oven (target ~96–98 °C for lean sourdough).

3) Strengthen, pre-shape, shape

  • Flexible bowl/dough scraper – easy stretch-and-folds in the bowl.

  • Stainless measuring spoons – consistent salt % across batch sizes.

  • Baking paper rounds/sheets – effortless transfers from proofing bowl to hot pot.

4) Score & finish

  • Baker’s lame (with spare blades) – clean, controlled scoring for good oven spring.

  • Wooden bread stamps – optional patterns for festive loaves.

5) Bake for oven spring

  • Cast-iron Dutch oven/casserole (with lid) – traps steam for big spring and glossy crust.

  • Cast-iron pizza/baking plate – superb bottom crust for bâtards, pizza, manakish.

  • Reversible cast-iron griddle/grill – flat side for breads; ridged for next-day sandwiches.

  • Cast-iron skillet / roasting dish – skillet breads, focaccia, roasts.

  • Electric static/convection oven - For sourdough and pastries, with proofing option. (WCO500)

6) Slice, serve & clean

  • Manual bread slicer on wooden base – straight, repeatable slices for service or gifting.

  • Bakery bench brush (natural bristles) – clears flour off benches/baskets without scratching.

  • Oven mitts (high-heat) & pizza peel – safe loading/unloading of heavy cast iron.

Starter kits

Essential: mixing bowls, bench scraper, silicone spatula, baking paper, lame + blades, instant-read thermometer, Dutch oven, mitts.
Upgrade: digital measuring spoon, flour sifter, probe/oven thermometer with alarm, pizza/bread plate or reversible griddle, peel.
Extras: counter mixer, roasting dish, kettle pot, bread slicer, bench brush, bread stamps.

All the products mentioned above are available at IPEC. Reach out and we’ll size everything to your oven and batch, then bundle a compact home-baking kit for you.

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