The Oven SpringBread equipment sources and update dates
Equipment facts come from the manufacturer’s product pages and instructions. Calculators use your inputs and show the arithmetic.
Specifications and care references
Baking Steel
Brod & Taylor
- Baking Shell (Boule) & Steel, Product pageUpdated
- Baking Shell (Batard) & Steel, Product pageUpdated
- Baking Shell (Boule) & Steel, Manufacturer reference; Baking Shell (Batard) & Steel, Manufacturer referenceUpdated
- Baking Shell (Boule) & Steel, Product page; Baking Shell (Batard) & Steel, Product page; Bread Steel, Product pageUpdated
- Folding Proofer & Slow Cooker, Product pageUpdated
- Folding Proofer & Slow Cooker, Manufacturer supportUpdated
- Proofer Pro, Product pageUpdated
- Sourdough Home, Product page; Starter feeding intervals at a constant 1:4:4 ratioUpdated
- Baking Shell (Boule) & Steel, Manufacturer reference; Baking Shell (Batard) & Steel, Manufacturer referenceUpdated
- Brod & Taylor Proofing Container (6L), Product page; Bulk fermentation containers: room for the whole batchUpdated
- Brod & Taylor Bread Peel, Product page; Bread lame, sling and peel: score and load your loafUpdated
- Starter jar cover, cleaning and heating versus coolingUpdated
Challenger Breadware
Emile Henry
Emile Henry USA
King Arthur Baking
- Round Brotform and Liner, Manufacturer referenceUpdated
- Round Brotform and Liner, Manufacturer referenceUpdated
- Oval Brotform & Liner Set, Manufacturer referenceUpdated
- King Arthur Standard Bread Loaf Pan, Manufacturer referenceUpdated
- Bread proofing baskets: match dough weight and shapeUpdated
- Bulk fermentation containers: room for the whole batchUpdated
- Bread lame, sling and peel: score and load your loafUpdated
- Bread lame, sling and peel: score and load your loafUpdated
- Bread lame, sling and peel: score and load your loafUpdated
- How to store sourdough bread: cool, slice and keep itUpdated
- How to store sourdough bread: cool, slice and keep itUpdated
- Baker’s percentages and formula scalingUpdated
- Bread doneness, crust color and cooling before slicingUpdated
- Dense bread, flour measurement, pan size and risingUpdated
- Dough strength, fermentation and open crumbUpdated
- Starter condition, gluten, sourness and ingredient rolesUpdated
- Scoring, preheating and baking sequenceUpdated
- Desired dough temperature and friction-factor arithmeticUpdated
- Overproofed dough and collapseUpdated
King Arthur Baking Company
Lodge Cast Iron
My Weigh
- KD-8000, InstructionsUpdated
NIST
OXO
ThermoWorks
USDA FoodData Central
- All-purpose flour, unbleached: 125 g per cup (cup), USDA SR LegacyUpdated
- Bread flour, enriched: 137 g per cup (cup), USDA SR LegacyUpdated
- Whole-wheat flour: 120 g per cup (cup), USDA SR LegacyUpdated
- Dark rye flour: 128 g per cup (cup), USDA SR LegacyUpdated
- Light rye flour: 102 g per cup (cup), USDA SR LegacyUpdated
- Granulated sugar: 200 g per cup (cup), USDA SR LegacyUpdated
- Brown sugar, packed: 220 g per cup (cup packed), USDA SR Legacy; Brown sugar, unpacked: 145 g per cup (cup unpacked), USDA SR LegacyUpdated
- Honey: 339 g per cup (cup), USDA SR LegacyUpdated
- Unsalted butter: 227 g per cup (cup), USDA SR LegacyUpdated
- Whole milk: 244 g per cup (cup), USDA SR LegacyUpdated
- Olive oil: 216 g per cup (cup), USDA SR LegacyUpdated
- Rolled / quick oats, dry: 81 g per cup (cup), USDA SR LegacyUpdated
- Table salt (not kosher salt): 292 g per cup (cup), USDA SR LegacyUpdated
Ingredient weight reference
Ingredient weights use USDA FoodData Central, SR Legacy (April 2018), released as public-domain data under CC0. Values describe its household portions; they are not new measurements or a promise about every flour brand. USDA data-use terms.
Calculator arithmetic
The pan calculator multiplies your inside length, width and height. Its size comparison divides one result by the other. Example inputs are labeled and are not product measurements.
The batch calculator expresses ingredients as percentages of flour. Its total hydration includes preferment flour and water; unknown contributions remain unresolved.
Updated
What the references can tell you.
Dimensions and ratings describe an exact model. They do not establish how bread will turn out, and missing or conflicting specifications stay unresolved. How we compare equipment explains these limits.
Product photographs and diagrams.
Product photographs appear only when we have permission to display the exact item. Generic diagrams explain dimensions or loading; they are not photographs of equipment we used.
Correct a specification.
If a manufacturer changes a specification, report the exact model and public page. The dates below describe the source information, not a promise of current stock.