Bread baking accessories

Here you will find bread baking accessories and everything for pretzels and lye rolls: almost 200 tools that help dough, proving and baking turn out at home just as they do in a bakery. From dough scrapers to a proofing box, everything is in stock in our own warehouse.

Which bread baking tools do we stock?

• For pretzels and lye baking: ready-to-use lye solution (1 litre), lye pearls (500 g) to make up yourself, coarse pretzel salt, lye-resistant gloves in S, M and L, and lye-resistant safety glasses.
• For baking: a baking stone with pizza peel (40 x 30 cm), an enamelled cast-iron pot set (26 cm), silicone bread slings, baking paper, reusable baking sheets and cooling racks.
• For proving and precision: the folding Brod & Taylor FP-205 proofer with accessories, proving boxes with lids, probe and infrared thermometers, precision scales up to 100 g and kitchen scales up to 15 kg.
• For the dough: dough and rubber scrapers, a metal bench scraper, 5-wheel dough cutter, croissant cutters, dough cloths, pastry brushes, rolling pins, a one-handed flour sifter and a flour stencil.
• For festive bakes: Epiphany figures and crown for the Swiss Three Kings cake, Swiss flags, doughnut filling nozzles and cream horn tubes.

Tips from our bakery

Weigh yeast and salt precisely. With small amounts, ordinary kitchen scales are easily off. A precision scale measures yeast to a tenth of a gram, so your bread rises the same way every time.

Core temperature beats the tap test. A probe thermometer tells you reliably when the loaf is done: as a guide, at 95 to 98 °C in the centre, the crumb is fully baked.

Lye only with protection. Lye is corrosive. Always wear lye-resistant gloves and safety glasses, work on a robust surface and follow the instructions on the pack. Sprinkle on the pretzel salt straight after dipping.

Preheat stone and pot properly. As a guide, give them 45 to 60 minutes in the hot oven, so the dough gets strong heat from below straight away.

You will also find proving baskets and flours and ingredients in our bread category. We show you how to make pretzels and lye rolls in our lye baking course in Adliswil. To try at home: our pretzel breadsticks.

Frequently asked questions

Do I need a proofer?

Not necessarily, but it makes you independent of room temperature. Especially in winter, or for sourdough and croissants, it keeps proving temperatures steady so you can plan your baking reliably.

Ready-to-use lye or lye pearls?

For occasional baking, ready-to-use lye is the simplest option. If you bake pretzels often, make up the solution yourself with lye pearls, preparing only as much as you need each time.