Baking rewards precision and punishes guessing. A cup of flour can weigh 120 g or 180 g depending on how you scoop — that's the difference between a light loaf and a dense brick. A scale eliminates the variable.
Beyond the scale, the short list of what actually matters: a Dutch oven for steam-trapped bread crusts, a bench scraper for handling sticky dough, and a thermometer for your oven (most run 25°F off the dial).
What we'd buy
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