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Good bread starts
with knowing
your tools.
From the first mix to the last slice, here is what each piece does—and how to put it to use.
Explore the 12 tools ↓For the KNEVA 12-in-1 Sourdough Kit with the round 26cm cast iron Dutch oven.
KNEVA Explain / 47 seconds
Meet your 12-in-1 kit
See what each tool does, from mixing and baking bread to cooking and stewing on gas or induction.
Full oven gloves are not included in the kit.
See the kit in use
A quick look at the kit. Keep your recipe beside you for the detailed method.
Before your first bake
Wash and dry the washable tools. Prepare the uncoated cast iron according to its seasoning instructions, and let the banneton air thoroughly. Keep dry, full-coverage oven gloves and a heatproof resting place ready for the hot pot and lid.
This is a tool guide, so keep your chosen recipe beside you for ingredients, fermentation cues and baking times. You will also need a scale, a mixing bowl and a cooling rack.
Feed in the jar. Bring the dough together with the whisk.
Fold with the scrapers. Dust the banneton and proof seam-side up.
Turn onto the sling, score with the lame and lower into the pot.
Cool the loaf, store your bread and brush the dry basket.
Jump to a tool
01 / BAKE
Dutch Oven
Trap steam. Give your loaf room to rise.
The round cast iron pot holds heat, while the lid keeps moisture around the dough early in the bake. Uncovering later lets the crust dry and brown.
Put it to use. Preheat and bake according to your recipe. Prepare the sling and score the dough before opening the oven, then load carefully and replace the lid.
Keep in mind. Use dry, full-coverage oven gloves for the pot and lid. Set hot iron on a heatproof surface. Clean after cooling, dry thoroughly and wipe with a very thin film of oil.
Back to the tools ↑02 / TRANSFER
Silicone Bread Sling
Lower the dough with control.
The round sling supports your shaped loaf as you transfer it into the Dutch oven, so you can lower it by the two long handles.
Put it to use. Turn the proofed dough onto the sling and score it. Follow the sling’s supplied temperature and placement instructions, then lower it into the pot with both handles.
Keep in mind. Silicone can become hot. Use oven gloves for hot handles, keep the sling away from flame and heating elements, and check it for damage before use.
Back to the tools ↑03 / SHAPE
Bench Scraper
Lift, divide and gently round your dough.
The straight steel edge slips under dough on the counter. Use it to divide a batch, move a portion or help tuck a shaped loaf into a round.
Put it to use. Hold the blade at a shallow angle and slide it under an edge of the dough. Draw it towards you gently, using the counter’s light friction to tighten the surface.
Keep in mind. Use light pressure so the dough skin stays intact. Wash and dry the blade and wooden handle promptly; avoid soaking the handle.
Back to the tools ↑04 / MIX & FOLD
Bowl Scraper
Follow the bowl. Leave less dough behind.
The flexible curved edge fits against a mixing bowl. It helps gather sticky dough, scrape down the sides and lift an edge for a gentle fold.
Put it to use. Lightly wet the scraper if the dough sticks. Press the curved edge against the bowl wall and sweep down and around, turning the bowl as you go.
Keep in mind. Rinse away dough before it dries, wash and dry. Replace the scraper if it cracks or develops a damaged edge.
Back to the tools ↑05 / STORE
Bread Storage Bag
Cool the loaf first. Then put it away.
The fabric bag gives a fully cooled loaf a simple place to rest between slices. It is for short-term storage; it does not stop bread drying out or developing mould.
Put it to use. Leave the loaf on a rack until the centre has cooled, then place it in the clean, dry bag and close the drawstring. For longer storage, slice and freeze the bread.
Keep in mind. Wash according to the bag’s care label and dry completely. In a warm, humid kitchen, check the bread often and freeze what you will not eat soon.
Back to the tools ↑06 / HANDLE
Silicone Heat Grips
Add grip at the handles.
The small silicone grips fit around handles to improve your hold. Their compact shape leaves much of the hand and wrist exposed.
Put it to use. Use only within the temperature and contact-time limits supplied with your grips. Keep them dry, seat them securely and check for damage before use.
Keep in mind. For a preheated Dutch oven, hot lid or prolonged lift, use dry, full-coverage oven gloves rated for the task. Do not rely on these small grips alone.
Back to the tools ↑07 / CLEAN
Banneton Cleaning Brush
Brush the grooves once the basket is dry.
The bristles loosen dry flour and dough from the rattan grooves, helping you keep the proofing basket clean between bakes.
Put it to use. Let the banneton dry fully, then turn it over and tap out loose flour. Brush around the grooves and store it somewhere dry and ventilated.
Keep in mind. Do not soak the rattan or put it away damp. Stop using a basket with visible mould; brushing or a quick vinegar treatment is not a reliable fix.
Back to the tools ↑08 / SCORE
Bread Lame & Blades
Give the loaf a place to open.
A sharp razor makes a controlled cut in the dough’s surface before baking. That cut gives the expanding loaf somewhere to open.
Put it to use. Score after turning the dough out and before loading the pot. For a basic loaf, make one deliberate slash with the angle and depth your recipe recommends. Cold dough is often easier to score.
Keep in mind. Keep fingers clear of the edge, cover the blade after use and store spare blades safely. Replace a blade when it drags or becomes damaged.
Back to the tools ↑09 / MIX
Danish Dough Whisk
Bring flour and water together.
The open wire coil moves through thick mixtures without filling up like a balloon whisk. It is useful for the first mix, before the dough becomes elastic.
Put it to use. Stir your recipe ingredients together, scraping through the bottom and sides until no dry flour remains. A rough, shaggy dough is normal at this stage; use the recipe’s folds or kneading later.
Keep in mind. Rinse the wire while the dough is still soft, then wash and dry. Keep the wooden handle out of standing water.
Back to the tools ↑10 / DUST
Flour Sifter
Put a light dusting where it helps.
The small mesh flour duster spreads flour across a basket, work surface or loaf more evenly than a handful, helping you use a controlled amount.
Put it to use. Open the mesh ball with the squeeze handle, add a little flour and close it. Tap or shake gently over the target. For the banneton, rice flour can help reduce sticking.
Keep in mind. Use only enough flour for the job. Tap out leftover flour; if washed, dry the mesh completely before refilling it.
Back to the tools ↑11 / FEED
Glass Starter Jar
Watch the rise, not just the clock.
Clear glass lets you see bubbles and track how far your starter rises after feeding. A marked starting level makes the change easier to judge.
Put it to use. Feed by weight according to your starter method, stir and mark the level. Leave generous headroom and keep the cover loose during active fermentation. Look for a predictable rise and a bubbly, aerated texture.
Keep in mind. Warm kitchens can speed up fermentation. Adjust the feed ratio and timing to your method and temperature. Keep the jar clean, and never seal actively fermenting starter airtight.
Back to the tools ↑12 / PROOF
Rattan Banneton & Liner
Support the shape during the final proof.
The round basket supports the dough after shaping. Use it bare for a ringed surface or with its liner for a smoother finish.
Put it to use. Dust the basket or liner, then place the shaped dough seam-side up. Follow your recipe’s final proof. Turn the dough out onto the sling so the smooth surface faces up for scoring.
Keep in mind. This basket is for proofing, not baking. Remove the liner after use, brush out dry flour and let both parts dry fully before storing.
Back to the tools ↑Ready to put them to work?
One loaf at a time.
Choose a recipe, get your tools ready and watch how the dough changes. The kit helps with the handling; your recipe guides the quantities, timing and signs of readiness.
Find a recipe See the 12-in-1 kitKNEVA — Make Real Food
Tool guide refreshed October 2026. Follow the care and temperature limits supplied with your exact tools. Questions? hello@kneva.co
