I just wrote a short list of my five favorite pieces of kitchen equipement, the stuff I couldn't do without, here http://jeremyskitchen.wordpress.com/2008/02/25/top-five-most-useful-pieces-of-kitchen-equipment/ , anyone agree or disagree? Do you have anything to add to the list?
my water level, cordless screwdriver, power drill, wire stripper, and the pair of burly guys that are doing all the lifting and muscle work. :)
Mini O
If push came to shove, I could make bread (must have ingredients, of course) with only a tabletop, an oven with a rack, and something to bake the bread on or in (stone or loaf pan). Very helpful would be a spatula or a dough scraper, and something to cover the dough to keep it from drying out. A sink with running water is also very useful. Also something to wipe hands on, though jeans could serve that purpose.
Rosalie
The enamel-topped table that I use for everything in the kitchen, the spirtle I use for mixing all my breads, scales that measure in oz. and metric, KitchenAid standing mixer since breaking my shoulder, and my mother's rolling pin.
Since I have learned to use a digital scale and metrics, everything is easier. Baking has become a concept.
Yes the Parchment paper is a great tool.
Plastic dough scraper. Straight edge on one side and curved on the other.
Steel scraper/bench knife.
Plastic shopping bags. I use these for quickly covering everything from small bowls to sheet pans.
Cheap SS bowls and Tablespoons (soup spoons) for mixing.
One beater from a hand mixer. This is the best tool to mix water into starter and froth it up to increase oxygen and activity. Try it, it's amazing.
Eric
As a baker, I don't really need a good chef's knife. As a cook I do, but this IS The Fresh Loaf.
As a baker, the most useful tools to me are:
A good set of scales, digital, reads metric and pounds, accurate enough and able to handle full batches.
An oven thermometer - thermostats are all too often off.
A chef's thermometer to keep dough temperatures where they should be, and to tell when my bread is baked.
A good peel.
Baking stones.
Of course, I do need mixing bowls, an oven, a place to cool the bread, a place to proof the bread... but the stuff above helps a baker make a quantum leap in consistency and quality.
Mike
I agree. And also good size mixing bowls - pref with lids - little bowls for starters - MUST have lids , that plastic mixing thing like a large flexible credit card, and my flour mill - LOVE fresh milled grain! Then - a good recipe. My five essentials.
Andrew
Forgot to mention my bannetons - forget the little bowls - I can improvise!!
Andrew