This is my favourite way to bake bread in the home oven.

The Dutch oven aka cast iron pot that I use is the Lodge Combo Cooker 3.2 Quart.

You use a bread lame to cut (score) the loaf with just before you bake it. It’s nice to have a special instrument to do this with because you hopefully have a very sharp razor, so it makes the process a little less scary.

I use a lame from Wire Monkey Shop - it’s cute little round holder, great for intricate designs! (Link will give you 10% discount! <3)

If you want to skip the lame and just use a sharp blade on a chopstick, these are the blades I use: Astra.

I love using the Goldie from Sourhouse to keep my starter at the perfect temperature so it’s extra bubbly and happy, when I have it out at room temperature. I find this especially helpful in winter, when my kitchen gets quite cold!

Use code MGQ23 for a 10% discount!

Milling your own flour is so much fun and the bread really does taste different (and it’s better for you!). My mill is from Mockmill - if you’re in AU you can get one through Vanrooy Machinery and you can use the code Marygracebread for a special discount!

These are little baskets that you can put the bread into after shaping. They help the bread to hold its shape and let it breathe at the same time.

I use both oval and round shaped ones.

My round bannetons are approx 20x8cm
My oval bannetons are approx 12x14x8cm

It’s handy to have a tin with a lid so that the top of loaf doesn’t burn. It’s great for making breads like Shokupan (Japanese Milk Bread)

If you’re not ready to invest in a Dutch oven, this can be a great way to bake without one!

Having a good bench knife makes handling and dividing dough much easier.

This is probably my number 1 favourite bread tool. It’s very cheap and very simple. It makes it so much easier to mix the dough together.

I use this Arkon tripod for my overhead shots. It’s expensive but soo worth it! It’s really changed my videos!

A cheaper version is a gooseneck phone holder.
I also use this little tripod for front on shots.

In case you were wondering, I actually film everything on my iphone! And I take photos with my Olympus camera (which I was lucky to find second hand).

Some other things that are very helpful include:
- rice flour for shaping
- a little spray bottle to spray water onto the loaves with.
- a digital scale
- a food thermometer to see your dough temp
- 500 Degree BBQ oven mitts
- a pastry mat for making fun things like pretzels and croissants!
- a nice baking tray that you can fit heaps of cookies onto at once!
- an oven thermometer so you can see how hot your oven actually is, often it’s not what the dial says!
- a pizza stone for when you want to make pizza (recipe in my book!)
- glass jars to keep the starter and flour in. I use this one for my starter, and sometimes this one too if I’m making lots of bread!
- a good rolling pin for making sweet sourdough, like this from Schnitt Holz

Here are some local places that you can source flour, often freshly milled flour:
@smallworldbakery (SA)
@andrewbyerlee (SA)
@malleeground (SA)
@fourleafmilling (SA)
@tuerongfarm (Vic)
@woodstockflour (Vic)
@wholegrain_milling (NSW)

Also Laucke Wallaby Flour available in many supermarkets is a great option

Often people are curious about the oven I use. Rofcos are made in Belgium. Mainly I use a Rofco B40 and I also have a Rofco B10. They are both excellent for home bakers who want to bake more than easily fits in the home oven. There’s more about the Rofco(s) here.