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willow baskets. The baskets provide a comfortable form for breads that need an extended rising time; they help the loaves keep their shape; and they leave a beautiful imprint on the finished bread. Rising baskets are available at many kitchen supply stores, or you can order them (see Source List ), but they can be expensive. The baskets need to be floured to prevent the rising dough from sticking. The amount of flour used should be enough so that the dough doesn’t stick to the baskets, but not so much so that the finished loaves look powdery and pale instead of brown and rustic. (Maybe this is so obvious it doesn’t need mentioning, but be sure to remove the loaves from the baskets before baking!)
    You can use wicker baskets instead, but be sure to line them with a well-floured thin linen or cotton cloth, because the wicker tends to fray and leave fibers in the dough. You can also use a glass, plastic, or ceramic bowl lined with a floured cloth; it should be about 8 inches in diameter and 4 inches deep.
    PROOFINGCHAMBER
    For sourdough breads, which have a long rising time, it is important to create a warm and moist environment. Professional bakeries have proofing rooms where the humidity and temperature can be controlled. We tried to mimic this effect at home by rigging up a zippered sweater bag made from heavy, clear plastic and held up by chopsticks, like a tent. A plastic bag also works well, though it needs to be large enough to loosely surround the rising bread and the pan that it is on. Place something (such as a 1-liter bottle of vegetable oil) inside the bag to function as the “tent pole,” keeping the bag from touching the bread as it rises, and close the bag with a twist tie. Baking supply catalogs carry less-creative options called “proof covers” (see Source List ).
    RAZOR BLADE
    The bakers at the Cheese Board prefer to use a new single-edged razor blade every time they begin a baking cycle, since a reused blade is too dull to make clean slashes in the dough. You won’t be baking in the quantities we do in the store, but remember thatrazor blades do dull easily.
    ROLLING PIN
    A heavy rolling pin makes rolling out dough much easier. At the Cheese Board we use American-style pins, with ball bearings. For wet doughs, flouring the pin will make your job easier. Don’t wash a rolling pin in water, as the bearings can rust or get clogged; simply scrape off the pin and wipe it with a dry towel.
    SCALE
    It’s not necessary to use a baker’s scale in every recipe, but some do require precise measurement. It’s particularly important to use a scale when attempting our sourdough bread recipes. Before using that old kitchen scale from the back of the cupboard, make sure it is still accurate; test it by weighing a known quantity, such as a stick of butter.
    SCRAPERS
    Our favorite kitchen tool, hands down, is the metal dough scraper. It is the only way to remove sourdough “glue.” Use one and you will never go back. Less exciting but still useful is the plastic dough scraper. These tools will get you out of lots of jams. Trust us—you will know how to use them.
    SIFTER
    Essential for breaking down troublesome clumps in flour and especially in baking soda. A sieve will do the same job.
    SPATULAS
    There are two kinds of rubber spatulas we like to use: one is the traditional flat type and the other is spoon-shaped. You will also need a metal spatula.
    SPICE GRINDER
    When a recipe requires freshly ground spice, use either a coffee grinder (designated for spices only) or a mortar and pestle.
    SPRAYERS ANDSTEAMING EQUIPMENT
    Water and steam help the crust development of rustic breads, especially sourdoughs. Some of our breads are misted with water before baking, and a few, like the baguettes, are misted again during the final stages of baking. You can purchase a spray bottle for this purpose at a garden supply store. (Remember, never spray near the interior oven light!)
    Our ovens at the store are set up with