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The glass bowls I use for measuring out ingredients when grilling work great for baking. You may want to get some more
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The tool shown in the dough is a dough whisk which is used to blend the sometimes sticky dough mixture
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Full & half sheet pans I used for grilling are actually made for baking. A half pan is greased to receive bread stick dough. A full pan keeps the counter clean
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A half sheet pan holds breadsticks to go along with grilled pizza
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A digital scale is the most accurate way to measure out ingredients for baking from small like this portion of butter...
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...to large like the flour for hamburger rolls. The s/s bowls I already owned are great for mixing doughs
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To make quick & easy work of mixing & kneading tasks a heavy duty hand mixer does the trick. Can also be done by hand.
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Be sure to get & use the special dough hooks for your hand mixer
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A stand mixer makes quick work of your mixing tasks & keeps both hands free in the process. It is preferable to a hand mixer for thick doughs. It takes other attachments such as a meat grinder & juicer.
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For doughs you will use the dough hooks which get their name because they look like a large hook.
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The Flex Edge Beater Blade is a third party accessory blade for the KitchenAId stand mixers. The rubbery blades scrapes down the side of your mixer bowl. Be sure to buy the size for your mixing bowl.
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The bowl stays much cleaner than with the stock beater blade. The Flex Blade does have the negative that it twists the bowl onto te mixer very tightly.
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This is a NordicWare non-stick scone pan made from thick aluminum, which make for nice evenly done sides and bottom. The current version has far thinner walls, so I might get the Lodge cast iron one.
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The scones cook up quickly and very easily and then drop right out of the pan after a 5 minute rest.
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Baking pan for hamburger rolls. Fresh baked rolls should taste much better than the supermarket variety
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This is the reason I took a side track into baking: It doesn’t get any better than your own hamburger roll
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Baking pan for New England style hot dog rolls. These have white bread sides & the crust is on the top & bottom
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I already owned a wire cooling rack & it is perfect for cooling baked goods.
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This non-stick Bundt Cake pan is being used on the Big Green Egg on the Platesetter…
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…to make an Eggnog Bundt Cake
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A lidded container for the dough to rise in. This one is called a dough doubler & has measurement on the side to help.
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The dough doubler comes in several different sizes
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Lidded plastic flour pails make storing the dough easy. They come in sizes to match flour. I tape the label from the bag of flour to the pail, because lots of flours look identical.
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Emile Henry Pizza Stone is one of the best pizza stones around. It has several unique features. It helps make crispy bread. I use it to make breads in the indoor oven
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This pan I picked up on a visit to King Arthur Flour is called an Italian Loaf Pan…
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…It holds two log shaped loaves and the perforated metal skin helps give you a crispy outer crust.
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This is a Williams-Sonoma Gold Touch non-stick 9”x9” (23x23 cm) square baking pan. It was a cooks illustrated pick for the best square baking pan. The thick walls & gold finish produced even cooking & good color
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This is a Williams-Sonoma Gold Touch non-stick 9” (23 cm) diameter cake pan. For the same reasons as the square pans, this was Cooks Illustrated’s choice for best pan in this category.
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This is a Williams-Sonoma Gold Touch non-stick bread loaf pan. Once again this pan was a winner in Cook’s Illustrated testing.
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The pan produces even browning and a nice rise.
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The item in the foreground is a Kaiser Roll stamp purchased from the King Arthur Flour store. You stamp yur dough rounds before baking…
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..and the results are a traditional Kaiser roll.
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This non-stick muffin pan is useful in making muffins and as shown here Cloverleaf rolls.
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A 9” x 13” (23x33 cm) Pyrex baking dish (sometimes referred to as a Casserole Dish) is useful for baking some kinds of rolls and biscuits. Shown here are a batch of Buttermilk Biscuits going on the Egg.
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A 12” (30 cm) diameter skillet can also be used for certain baking tasks such as this batch of Skillet Cornbread.
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Parchment paper is used quite a bit in baking & simples tasks such as transferring these cookies from their sheet pan to a cooling rack.
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A silicone matte keeps the counter clean when rolling out dough. Rulers on the end & marks for pie crust sizes help measure.
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Cookie Scoops come in various sizes to make various diameter cookies. You scoop out the dough ball and drop it on your cookies sheet.
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Here the dough balls have been dropped onto some parchment paper to make several trays of some mini-ginger whoopee pies.
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Using the scoop for portion control means the cookies come out a uniform size.
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