Complete Kneva 12 in 1 Dutch Oven 26cm Sourdough Baking System Walkthrough

A Guide to the 12 Tools in Your KNEVA 12 in 1 Baking System

Every tool in this kit exists for a reason. No fillers, no duplicates, no "nice-to-haves" that end up in a drawer. Here's what each one does and why it matters for your bread.

Jump to a Tool:

• 1. Dutch Oven
• 2. Silicone Bread Sling
• 3. Bench Scraper
• 4. Bowl Scraper
• 5. Bread Bag
• 6. Heat Grips
• 7. Cleaning Brush
• 8. Bread Lame
• 9. Dough Whisk
• 10. Flour Sifter
• 11. Starter Jar
• 12. Banneton

1. Dutch Oven (26cm Cast Iron)

What it does: Creates a professional bread oven inside your home oven.

When you bake sourdough in a regular oven, steam escapes immediately. Without steam, you get a thick, chewy crust instead of that thin, crackly shell you see at artisan bakeries.

The Dutch oven solves this. The heavy lid traps steam released from the dough during the first 20 minutes of baking. This steam keeps the crust soft and flexible while the bread expands (what bakers call "oven spring"). After you remove the lid, the crust dries out and caramelizes into that deep golden brown.

Size matters: At 26cm diameter, this pot fits a standard 400-500g loaf with room for oven spring. Smaller pots restrict expansion; larger pots don't trap steam as effectively around the dough.

Material: Uncoated cast iron. It heats evenly, retains heat through the door-opening moments, and will outlast you if you care for it. No enamel to chip. The natural seasoning improves with every bake.

How to use it: Preheat the pot with the lid on for 45-60 minutes at 230°C (450°F). The pot needs to be screaming hot before the dough goes in. Bake covered for 20 minutes, then remove the lid and bake another 25-30 minutes until the crust reaches your preferred color.

2. Silicone Bread Sling

What it does: Transfers cold, scored dough safely into a 230°C pot.

This is the moment most home bakers dread: getting a delicate, scored loaf from the counter into a pot that's been heating for an hour. Drop it wrong and you deflate the dough. Touch the pot and you burn yourself.

The sling has two handles that stay cool and a perforated base that lets heat circulate. You score the dough right on the sling, then lower the whole thing into the pot. No flipping, no sliding, no prayer required.

The perforations: The holes aren't decorative—they let heat reach the bottom of the loaf and allow steam to circulate. A solid surface would trap moisture and make the base soggy.

How to use it: Flip your proofed dough from the banneton onto the sling. Score it. Lift by both handles and lower into the hot Dutch oven. The sling stays in during the covered phase. When you remove the lid after 20 minutes, pull the sling out (use heat grips) and continue baking with the loaf sitting directly on the pot.

3. Bench Scraper (Stainless Steel)

What it does: Portions, lifts, shapes, and cleans.

This flat steel blade with a wooden handle is the most-used tool on a baker's bench. It slides under sticky dough without tearing. It cuts dough into portions cleanly. It scrapes flour and dried dough off your work surface. It helps build surface tension during shaping.

Why steel, not plastic: Steel is thinner, sharper, and slides under dough more easily. Plastic scrapers flex and drag. The wood handle gives you a comfortable grip and won't slip when your hands are floury.

How to use it:

For shaping: Hold the scraper at a 45° angle, slide it under the dough, and drag gently toward you. This motion tucks the bottom of the dough under itself, creating tension on the surface. The tighter the skin, the better the loaf holds its shape.

For cleaning: After you're done working, scrape dried dough and flour off your counter in one pass. Much faster than wiping with a cloth.

4. Bowl Scraper (Flexible Plastic)

What it does: Gets dough out of bowls cleanly and assists with folding.

Sourdough is sticky. When you try to pour it out of a mixing bowl, half of it stays behind. The flexible curve of this scraper matches the curve of most mixing bowls, so you can sweep around the edges and release the dough in one piece.

During folding: Use it to lift and fold the dough during bulk fermentation. Slide it under the dough, stretch upward, fold over. The flexibility lets you work gently without tearing.

The shape: One curved edge (for bowls) and one straight edge (for scraping flat surfaces or cutting). The curve is essential—rigid scrapers can't reach the bottom corners of a bowl.

How to use it: Wet it slightly before use. Slide the curved edge between the dough and the bowl wall. Rotate the bowl while keeping the scraper pressed against the surface. The dough releases cleanly.

5. Linen Bread Storage Bag

Sourdough has a naturally long shelf life because of its acidity. But storage matters. Plastic bags trap moisture, making the crust soft and eventually encouraging mold. Paper bags dry out the crumb too quickly.

Linen (or cotton) breathes. It lets just enough moisture escape to keep the crust crisp while retaining enough to keep the crumb soft. The drawstring closure keeps dust and pests out.

Where to store: Room temperature, on your counter or in a bread box. Never in the refrigerator—cold temperatures accelerate staling (the starch crystallizes faster at fridge temps than at room temp).

How to use it: Let your bread cool completely (2-3 hours) before storing. Warm bread in a bag creates condensation, which softens the crust. Once cool, slide the loaf in and cinch the drawstring.

6. Silicone Heat Grips (Pair)

Why silicone: Heat-resistant to 230°C, doesn't absorb moisture (wet cloth = instant steam burn), and grips firmly on cast iron handles. They're also small enough that you can still move your fingers for precision work.

How to use them: Slip them on both hands before opening the oven. Use one hand per handle when lifting the pot. When removing the lid, grip the handle firmly—the lid is heavy and awkward. Never rely on just one grip.

7. Cleaning Brush (Bamboo/Natural Bristle)

What it does: Removes flour from the banneton without damaging the rattan.

After each proof, flour accumulates in the grooves of the banneton. If you leave it, it builds up, absorbs moisture, and eventually grows mold. But you can't wash a rattan banneton with water—it warps.

The stiff natural bristles get into the grooves without scratching the rattan. A few quick passes after each use keep the basket clean and dry.

Regular maintenance: Shake the banneton upside down over the trash to remove loose flour. Then brush the ridges firmly. Let it air dry completely before storing. That's it.

Deep cleaning (occasionally): If you notice discoloration or smell, you can spritz lightly with white vinegar, brush, and air dry in sunlight. But daily brushing prevents this from being necessary.

8. Bread Lame with Razor Blades

What it does: Scores the dough to control where it expands in the oven.

When sourdough hits the hot oven, trapped gases expand rapidly. If there's no weak point in the surface, the dough tears randomly—usually at the base or side, creating an ugly blowout.

Scoring creates a deliberate weak point. The dough expands through the cut, creating that distinctive "ear" on artisan loaves. A clean score also looks beautiful once baked.

Why a lame (not a knife): Kitchen knives drag. They're too thick, too dull, and they catch on sticky dough. A lame holds a razor blade at the correct angle (30-45°) for slicing through cold, proofed dough in one smooth motion.

The blade angle: Curved blades (the ones with a bend) are held at a shallower angle and create a pronounced "ear." Straight blades are used at a steeper angle for decorative patterns. Start with simple slashes before trying elaborate scoring.

How to use it: Move quickly and confidently. One smooth stroke is better than multiple hesitant cuts. The dough should be cold (straight from the fridge) for the cleanest lines. A warm, sticky dough drags and tears.

9. Danish Dough Whisk

What it does: Mixes wet, shaggy dough without gumming up.

A regular whisk gets clogged immediately when mixing bread dough. A spoon doesn't incorporate ingredients efficiently. The Danish dough whisk has an open coil design that cuts through thick mixtures without trapping dough in the center.

When to use it: During the initial mix (flour + water) and when incorporating the starter and salt. It's not for kneading—just for that first rough mix when you're combining wet and dry ingredients.

The shape: The coil lets dough pass through rather than ball up. The stiff wire is strong enough to stir heavy dough. The wood handle is comfortable and won't get slippery.

How to use it: Stir in a circular motion, occasionally scraping the sides and bottom. Mix until no dry flour remains. It will look rough and shaggy—that's correct at this stage.

10. Flour Sifter

What it does: Dusts a fine, even layer of flour where you need it.

Dumping flour by hand creates uneven patches—too much in some spots, none in others. The sifter disperses flour in a controlled, even layer.

Where you'll use it:

• Dusting the banneton before loading the dough (prevents sticking)

• Dusting the work surface before shaping (just enough to prevent sticking)

• Dusting the top of the dough before scoring (makes the pattern visible after baking)

Why rice flour for bannetons: Regular flour absorbs moisture from the dough during the long overnight proof, becoming sticky. Rice flour doesn't absorb as much and releases more easily. If you only have all-purpose, use a heavier dusting.

How to use it: Hold it 15-20cm above the target surface. Squeeze the handle to release flour through the mesh. Move it in a circular motion for even coverage.

11. Sourdough Starter Jar (Glass, 1150ml)

What it does: Houses your starter and lets you monitor its activity.

Sourdough starter is alive. It needs to breathe, eat, and have room to expand. This jar is sized to hold 100g of starter with space for it to triple without overflowing.

Why glass: You can see the bubbles, the rise, and the fall. Timing your bake depends on knowing when the starter is at peak activity—and you judge that by watching it through the glass. Opaque containers hide this critical information.

The measurements on the side: Mark the level after feeding so you can track how much it rises. When it doubles (or triples) and starts to dome on top, it's ready to use. If it's collapsed and there's a ring of dried starter above the current level, you missed the peak—feed it again and wait.

How to maintain it: Keep about 100g of starter in the jar. Feed it equal parts flour and water (1:1:1 ratio by weight) every 24 hours at room temperature, or once a week if stored in the fridge. Scrape down the sides after feeding to keep it clean.

12. Banneton Basket (23cm Round, Indonesian Rattan)

What it does: Holds shaped dough during the final proof, giving it structure and pattern.

After shaping, sourdough needs support. Left on a flat surface, it would spread sideways instead of rising upward. The banneton cradles the dough, keeping it round and tall while the yeast does its final push.

The spiral pattern: The ridges aren't just decorative—they create airflow channels that prevent the dough skin from getting too moist. They also leave those distinctive rings on the finished loaf.

Why rattan: Natural rattan absorbs excess moisture from the dough surface, creating a dry skin that holds its shape and scores cleanly. Plastic and silicone alternatives don't breathe, leaving the surface tacky.

Sizing: This 23cm basket fits a 400-500g flour recipe (which yields roughly an 800g loaf). Using a basket too large means the dough spreads; too small means it overflows.

The linen liner: Use the liner when you want a smooth crust (no spiral pattern), or when you're using wetter doughs that might stick to the rattan. Remove the liner for the classic ring pattern.

How to use it: Dust the inside with flour (rice flour works best) before loading the dough. Place the shaped dough seam-side UP—when you flip it out, the smooth side will be on top for scoring.

The System, Not Just Tools

These 12 pieces work together. The jar grows your starter. The whisk mixes your dough. The scrapers shape it. The banneton proofs it. The sling transfers it. The Dutch oven bakes it. The lame scores it. The grips protect you. The brush maintains your equipment. The bag stores your bread.

Remove any one piece and you'll find yourself improvising—using a towel that slips, a knife that drags, a bowl that won't release the dough.

This is the complete system.

Everything you need. Nothing you don't.

Care Summary

Questions about any of these tools? Email us at hello@kneva.co