Craftsy

Equipment used in the Craftsy Class

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Here is a list of some of the equipment that I used in my Craftsy Class. If you click on the pictures it will take you to more details about the item.

The book, this is what the recipe is based on:

The bucket I use to mix in:

The dough whisk I used to mix the dough:

I used a Roul’ Pat mat to work on, because the counter surface wasn’t smooth:

PIZZA PEELS:

metal: (light weight, wide and durable)

wood: (inexpensive)

composite wood: (extra wide, won’t warp like wood and easy to clean)

BAKING STONES:

Traditional Firebrick Stone: (thick, durable, but it will take 45-60 minutes to preheat)

Cast Iron: (indestructible and thin, so it heats quickly. The only drawback is that it has a lip on the edge, which makes it hard to scrape it clean)

Glazed Ceramic: (can be used on grill and open flame, thin and heats quickly)

Baking Steel: (indestructible, thin, but heavy. It is flat and a good shape for both pizza and breads.)

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

Craftsy

9 thoughts on “Equipment used in the Craftsy Class

  1. In my opinion, everyone should own the New Bread in Five book. There is nothing better than fresh bread and the smell of fresh bread baking! My family has got to the point that they don’t even want to eat store bought bread in the package anymore.

    I also have the Cambro’s, dough whisk, wood pizza peel, and the baking steel.

    We use the olive oil bread recipe for the crust, and our pizza’s turn out amazing on the baking steel which heats evenly and gets super hot.

    Thanks to all the wonderful equipment listed, our family and friends are always envious of the creations we post on social media. Thanks to all the vendors for developing such fabulous products!

  2. Please explain cover with a lid NOT AIRTIGHT. I have a bucket with a lid that fits FIRMLY on the bucket. Good?? Not good?? Thanks so much

    • If you snap it down, and then, during the rising of the dough, the bucket bulges or blows the lid off the top, it was too close to being airtight (or was actually completely airtight). If this bulging or pressure build-up happens, you need to leave the lid open a crack, at least in the first 48 hours of rising. Or punch a pinhole in the lid.

      Usually, gas production after 48 hours is low enough that this isn’t much of a problem. But never seal glass containers, if you happen to use them, as they can shatter with this pressure.

      • Thank you for the explanation and your prompt response. Looking forward to using your recipes.

  3. SUBJECT : Equipment List Alternatives for UK

    QUESTION : This List looks useful, but in UK even a few of these would add up to over $1000 !
    Can you suggest generic descriptions so I can look for best available here.

    • Hi Nigel,

      You don’t have to buy these specific brands, anything like what I’ve showed here will do. If you click through to the products you will get a good sense of what products may work instead.

      Thanks, Zoë

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