Last modified on: September 18th 2022
Once the bread oven is finished, you will need certain special tools for using it. Some can be made yourself, and cheaply.
BladeThis is a sharp blade, used to slash the top of loaves (the "grignes" in French) to allow them to swell properly during baking.This one is a razor blade screwed onto an aluminium handle. You can also use a baker's blade with a plastic handle, but it's rather expensive. | ![]() | ![]() |
Bread crateThis is a large wooden crate for airing loaves after they come out of the oven, and where they cool more easily than on a table (air can pass all round the loaves).Mine is 90 x 45 cm (35 x 16") with a handle to hang it for storage. If you intend to buy:See also the best addresses page. | ![]() | ![]() |
BrushFor brushing the bottom of loaves, straight from the oven, to remove excess flour and any remaining bits of charcoal. | ![]() | ![]() |
Dough cutterIn plastic or metal, this tool is ideal for cutting a large lump of dough into smaller pieces.Alternatively, when cooking it's very useful for picking up small items (e.g. diced vegetables) from the work surface. If you intend to buy:See also the best addresses page. | ![]() | ![]() |
Dough scraper ("corne" in French)This simple piece of plastic is very useful, with its rounded shape, for collecting all the dough efficiently from the mixing bowl.If you intend to buy:See also the best addresses page. | ![]() | ![]() |
Mixing bowl (of food processor)Very useful for hard work that's difficult to do with your hands: kneading evenly.If you intend to buy:See also the best addresses page. | ![]() | ![]() |
MopOnce ashes have been removed with the brush, you should finish cleaning the sole by passing the mop over it.This can be done with a classic cotton fringe or rag mop, soaked in cold water. | ![]() | ![]() |
PeelThis shovel-like tool, symbol of traditional bakers, is used to put dough in the oven and to remove loaves once cooked.Ideally you should have 3 peels:
If you intend to buy:See also the best addresses page. | ![]() | ![]() |
RakeThis is a kind of metal scraper, used to move or remove embers and ash from the oven, especially just before closed fire cooking.It's also useful for tending the fire, rearranging the woo, the embers.... Apparently in days gone by such rakes were often made of wood so as not to damage the fragile sole of the oven. For today's more robust ovens, metal rakes are more practical, given the high temperatures to which they are exposed. If you intend to buy:If you want to make one like this, you can start with a garden tool (a sort of wide hoe), then fix it onto a long metal handle. | ![]() | ![]() |
Short-handled brushThis is a soft brush, used to brush dough gently during working to remove all excess flour. It's essential for working soft very hydrated dough like for French baguettes.If you intend to buy:See also the best addresses page. | ![]() | ![]() |
Steam machineIt's essential to have a lot of steam in the oven during baking to get lovely golden crusty loaves.Bakers have a special steam control on their ovens which injects water at the start of baking. With a wood-fired bread oven a simpler system is needed. I've try several systems and ideas, here is the best solution: The steam machine. | ![]() |
Wooden leaven spoonFor use when refreshing, mixing or taking out leaven. It must be kept exclusively for use with leaven, and never washed with soap or any chemical product (only hot water). | ![]() |