Bread Workshop Resources

Everything you need to keep baking at home

We’re so glad you joined us for our hands-on artisan bread workshop! Whether you’re baking your take-home dough today or preparing for your next loaf, this page has everything you need — from detailed instructions to recommended tools and a great video demo to guide you.

Download Instructions

Click below to download your complete home baking guide. This includes how to bake your dough in a Dutch oven, shaping tips, and storage suggestions.

Download Home Baking Guide (PDF)

Recommended Tools & Gear

Here are the tools we recommend for successful baking at home. These are the same (or similar) to what we use in the bakery.

Banneton Proofing Basket

Support your dough during its final rise for that classic artisan shape.

7 Inch Round Banneton: https://amzn.to/427PInR

Set of Two 7 Inch Round Bannetons: https://amzn.to/4ieLBLx

Bread Lame (Scoring Tool)

Score your dough like a pro — for controlled expansion and beautiful crust.

Classic Bread Lame: https://amzn.to/4cz7qnY

UFO Shaped Wooden Bread Lame: https://amzn.to/3EjHMqv

Set of Two Scoring Tools: https://amzn.to/4j6bLkY

 

Dutch Ovens for Home Baking

A must for creating a crispy crust and bakery-quality texture.

Simple Pre-Seasoned Cast Iron Dutch Oven: https://amzn.to/4j2607F

Challenger Bread Pan - Made Specifically for Home Bread Baking: https://amzn.to/3XQJR3N

Full Kit

Everything you need to start baking bread at home: banneton, lame, and dutch oven.

5QT Bread Baking Kit: https://amzn.to/3XUqTcA

6.75QT Bread Baking Kit: https://amzn.to/4j5jUGf

Watch: Baking Artisan Bread at Home

While we used a commercial oven with steam injection during class, this video outlines the home baking method we discussed — including preheating your Dutch oven, scoring your dough, and baking your loaf — just as described in your handout.

Watch on YouTube: How to bake bread in a Dutch oven

This video uses sourdough and different baking times, but the shaping and baking method is nearly identical to the process you’ll follow with our instructions.

Pro Tips & Bonus Notes

  • Keep your banneton clean: Let it dry fully after use and brush out excess flour with a dry bristle brush.
  • Preheat your Dutch oven for at least 30–45 minutes before baking (an hour is even better!) to ensure a hot, consistent environment for your bread.
  • Want to dive deeper? Reach out to schedule a 1-on-1 lesson or follow-up session.

Stay in Touch

📸 Tag your loaves on Instagram: @dishonbakery
📬 Questions? Email us anytime at dishon.bakery@gmail.com

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