Baking bread at home: methods and equipment in use

Equipment-use guides

For buying advice, see the Dutch oven guide and the equipment catalog.

• Sourdough without a Dutch ovenFive methods, with temperature and time for each.
• Baking in a Dutch ovenPreheat, load, lid on, lid off.
• Sourdough in a loaf panProof in the pan, cover, bake.
• Using a Pullman panSquare sandwich bread with the lid on.
• Stand mixers for bread doughChoosing one, and using it without overheating the dough.
• Bread machinesWhen one makes sense, and the dough cycle.
• Home grain millsMilling your own flour for bread.
• Bread slicers and slicing guidesEven slices without a deli slicer.
• Oven gloves, slings and loadingProtect your hands and arms at 500°F.

Know your oven first

Measure the usable rack width, depth and the height between racks, and check the oven's real temperature with an oven thermometer: many home ovens run hotter or cooler than the dial. The oven fit checker uses those numbers for every pot, pan and steel we profile.

Heat and safety

Bread bakes hot, 450 to 500°F, often in heavy cast iron. Gloves that cover your wrists, a clear landing spot and a plan for moving the pot matter more than any recipe step: see oven gloves and loading.