La Crosse Technology Wireless Temperature Station ($15.79): Bread is finicky. Dough will act differently in an 87-degree kitchen versus a 68-degree one. Know your temp, and know your starter. target.com
Le Creuset Dutch ovens ($129.95-$399.95): You need one to create steam in the oven and give loaves a beautiful, brown crisp crust. Sur la Table, 28819 Chagrin Blvd., Woodmere, 216-378-1800; 218 Main St., Westlake, 440-250-0463, surlatable.com
OXO Food Scale ($29.95): Baking by volume is unreliable, so weigh it. This kitchen scale let’s you measure down to the gram. Williams-Sonoma, 2101 Richmond Road, Beachwood, 216-839-1780, williams-sonoma.com
Still need help? Sign up for these workshops.
Sept. 10: Classic French Bread
Get a feel for the chemistry of bread as instructor Kathy Lehr walks the class through grains and yeast and their reactions. Western Reserve School of Cooking, wrsoc.com
Oct. 12: Methods for Artisan Bread
Want something a little more intensive? Take a four-session class to learn techniques like delayed fermentation and how to use a starter. Loretta Paganini School of Cooking, lpscinc.com