Drawn to its outside size
For a round loaf with a light cover
Brod & Taylor Baking Shell (Boule) & SteelA separate aluminum shell covers the loaf on a 14-inch square steel.
Up to 1,200 g of dough14 × 14 in outside
Bread equipment that fits your loaf and oven.
For a 900 g round loaf
You probably have some of this. Change the ticks to match your kitchen.
Match your loaf, oven and existing equipment. Start with the smallest useful change.
Equipment for the jobs your kitchen still needs
Baking pot, pan or steel · measure your oven before buying
Drawn to its outside size
Drawn to its outside size
For round and oval loaves with room for a heavy lid
Challenger Bread PanAn oblong cast-iron pan has a shallow base and separately handled lid.
About 700 to 1,500 g of dough (our estimate)15.4 × 10.5 in outside
Drawn to its outside size
For a round loaf and a multipurpose vessel
Lodge 5 Quart Cast Iron Double Dutch OvenThe lid also works as a handled pan, so one set fills more than one cooking role.
About 750 to 1,000 g of dough (our estimate)12.62 × 10.37 in outside
Refine with your oven, lift limit and the tools you own
From mixing to cooling
Keep the tools that already do the job.
For a 900 g round loaf, the starting example uses a scale, covered bowl and proofing basket or lined bowl. Check the remaining steps below, then adjust what you own.
Measure You have this
Use your kitchen scale to weigh flour and dough. A dough thermometer helps when your recipe calls for a target temperature.
Scales and temperature toolsMix and bulk ferment You have this
Use a covered mixing bowl with room for the whole batch to rise. A clear container with markings makes the rise easier to see.
Bowls and bulk containersDivide and shape Worth checking
Use a clean work surface or board. A bench scraper helps divide or lift sticky dough; it is optional.
Work surfaces and scrapersFinal proof You have this
A flour-dusted towel in a suitably shaped bowl can replace a basket. Match the loaf, basket and baking vessel.
Baskets and lined-bowl alternativesScore and load Worth checking
A sharp kitchen knife may be all you need for scoring. If you use a sling or peel, check its temperature limit and practice moving the loaf before preheating.
Scoring and transfer methodsBake Worth checking
Keep your existing pot or pan if the loaf fits, it is rated for your baking temperature and you can handle its hot lid and base. Measure it against the space in your oven.
Dutch ovens, cloches and pansCool and store Worth checking
Cool the loaf on a rack you own and slice with a serrated knife. Choose a bag, bread box or freezer portions to suit when you plan to eat it.
Cooling and storage choices
What do you want to do?
All calculators →Scale a batch
Scale flour or target dough weight, including the flour and water in your starter.
Open calculator →Convert cups to grams
Convert cups, tablespoons or teaspoons to grams using ingredient-specific USDA weights.
Open calculator →Feed your starter
Work out starter, flour and water for any ratio, and how much to keep back.
Open calculator →Plan your bake day
Plan levain, bulk, proof, bake and cooling around your serving time.
Open calculator →Get the water temperature
Estimate mixing-water temperature from your flour, room and desired dough temperature.
Open calculator →Check a basket or pot fits your dough
Match one loaf’s dough weight and shape to the right basket or pot size.
Open calculator →Check a pan or steel fits your oven
Check the outside size, the weight you lift hot and the gaps your oven manual asks for.
Open calculator →Size a loaf pan
Compare two pans by inside size and volume.
Open calculator →Keep a bake log
Record each bake, planned against actual, and print or download it.
Open the bake log →Scale your recipe’s rise time to your dough temperature, with the bulk fermentation chart.
Choose the part you’re working on.
Browse all equipment →
Measure
Use your kitchen scale to weigh flour and dough. A dough thermometer helps when your recipe calls for a target temperature.
Mix and bulk ferment
Use a covered mixing bowl with room for the whole batch to rise. A clear container with markings makes the rise easier to see.
Divide and shape
Use a clean work surface or board. A bench scraper helps divide or lift sticky dough; it is optional.
Final proof
A flour-dusted towel in a suitably shaped bowl can replace a basket. Match the loaf, basket and baking vessel.
Baskets and lined-bowl alternatives →Proofing baskets and boxes →
Score and load
A sharp kitchen knife may be all you need for scoring. If you use a sling or peel, check its temperature limit and practice moving the loaf before preheating.
Bake
Keep your existing pot or pan if the loaf fits, it is rated for your baking temperature and you can handle its hot lid and base. Measure it against the space in your oven.
Dutch ovens, cloches and pans →Bread ovens and cloches →Baking steels →
Cool and store
Cool the loaf on a rack you own and slice with a serrated knife. Choose a bag, bread box or freezer portions to suit when you plan to eat it.
Learn the method
All guides →- Sourdough starterMake one from scratch, feed it, fix it.
- TechniqueFolds, shaping, steam and scoring, step by step.
- Flour and ingredientsBread flour vs all-purpose, rye, salt, yeast.
- Baking at homeWith or without a Dutch oven, pans and mixers.
- Bulk fermentationWhen the first rise is done.
- Proofing and the poke testWhen the shaped loaf is ready.
- Oven springHow to get a taller loaf with an ear.
- HydrationA chart by flour, and what each level feels like.
- Baker's percentageScale any recipe to your loaf.
Fix a dense, flat, gummy or pale loaf →
Choose bread equipment for your situation.
Starting out? Start with the tools you need. A sandwich loaf pan can support the same dough through proofing and baking. If storage is tight, start with the small-kitchen guide. Set a bread equipment budget around the part your setup needs most. Buying for someone else? Use the bread baker gift guide. How the comparisons work.