I also already had a Hario Drip Scale which measures down to tenths of a gram which Ken recommends (optionally) for yeast measuring. OXO Good Grips 5-lb Food Scale with Pull-Out Display - I already had the Escali Primo, Wirecutter and others top recommended kitchen scale, so I didn't get this one.Maybe someone else can confirm which model is correct? Emile Henry 4.2-quart Dutch Oven - I went with the Lodge one so I'm not 100% sure if Ken's using this 4.2-quart Emile Henry Dutch Oven or the 5.5-quart model since again he only gives his own diameter and depth measurements which are slightly ambiguous.I found it to be out of stock most places but was able to find one at a Lodge Factory Store (called each of them) and they shipped it for $10. Lodge 4-quart Cast Iron Dutch Oven - Ken gives his own measurements and doesn’t name the model specifically but you can tell from the picture that this is the model he owns and is referring to.I'm sharing the list I came up with in my research so that others can hopefully get a faster start than I did.
I'm just getting started with bread baking using Ken Forkish’s Flour Water Salt Yeast and found it frustrating, as a perfectionist, trying to track down all the exact equipment he recommends.
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