Reddit reviews AirBake Natural 2 Pack Cookie Sheet Set, 16 x 14 in

Nah it's not difficult. It takes a while but most of the time is inactive, just waiting for things to rise.

Tools will make things easier and give more consistent results, but all you really need is a bowl to mix in, a baking sheet to cook on, and an oven to bake with.

I prefer baking sheets to loaf pans, as they give you control over how you shape the loaf. Some of the additional tools I use:

Air Bake baking sheets. These guys are the best baking sheets. I love them for cookies. They're two sheets of metal pressed together with some air in between. I find them great for even baking and no burned bottoms. A regular baking sheet will do you just fine.

Silpat silicone baking sheets. Total luxury, but they give you a 100% nonstick surface to bake on. Without these you'll want to put baking parchment paper (easy to find at any grocery store) and a little cornmeal down on your baking sheet. Alternatively you can use a well oiled loaf pan.

Orbital Mixer These have dough hooks and will knead for you. Totally unnecessary but it does speed up the process so you don't have to knead yourself.

I also use a thermapen that I got for BBQ for checking doneness. I'd never bother at all if I didn't already own one.

All of these things make baking easier, but aren't necessary at all.

For actual baking, here's all most baking recipes are:

Mix some flour, water, yeast, and salt together. Some breads might also include eggs, sugar, butter, or oil. You can mix by hand or with a mixer.

Knead the dough. Basically you work out your aggression on the dough until it's smooth. Push it flat, fold it over, squish it down with the heels of your hands. Takes about 6 minutes (but 6 minutes is longer than you think).

Leave the dough alone for around 2 hours.

Shape the dough. Put it in a loaf pan, shape into a ball, whatever.

Leave it alone another hour or so.

Put it in the oven. Usually for around 20 minutes or so.

If you're more interested PM me and I'll point you at my favorite books/recipes/etc.

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Silpat, hands down, you're looking for the clear looking ones with visible weaving and the brownish red borders. Many companies make them. There's other "Silicone" mats that are all red, or all blue, but are not a real silpat. And NEVER LET YOUR HUSBAND/SPOUSE/SO use them as a freaking cutting mat. Never cut on them even. Use em, wipe em off with a damp cloth and some soap, and put em away after they have dried. They will be with you forever. This is a nice size, and a two pack off brand, but it's a really reasonable price. I have four of them hanging around. Other supplies that are or should be standard that will come in handy are spring form pans. Great for cake, cheesecake, Galette's etc etc. I use mine all the time. A good set of measuring cups (Meant for dry ingredients), measuring cup for wet, measuring spoons - I like my metal ones that don't come off their ring. A offset spatula - to level your dry goods though the flat back of a butter knife will do in a pinch. A rolling pin - If you can splurge on marble, do it. If you can't, a nice good wooden one will do but marble is great because it stays cold, it's a lot harder for stuff to stick to it and you can chill it wonderfully for when dealing with pastry.

A hand mixer, that can convert to a stand mixer ( Or hell a stand mixer!! I use mine a lot ) some spatula's and mixers/scrapers (I am partial to the GIR spatula's. They're about 20 bucks a pop but they can withstand 500 degree + heat, single piece, fantastic edge, I have like 8 of them in different sizes and colours and they're on Amazon!) Cookie sheets, I use these ones, I prefer them over the "jelly Roll Pan" style ones. Oh and always keep parchment paper. For when you don't have a clean silpat. It makes clean up so much easier. Slap on a sheet, lay down your stuff to be baked, BAM, take it off, crumple, toss in the garbage! Can make an oven bag in a pinch with it too.

there is so much more that I consider essential in a kitchen, but that many people don't but then again, I live in my kitchen and love to bake and cook. I have a food processor, and even a cricut cake machine to cut shapes and words in fondant/gum paste so.

Oh and a good set of biscuit cutters will come in more handy than you can imagine.

I'm impressed that they don't appear to be scorched on the bottom. The only downside I have noticed to making cookies with KetoLuna's AP flour is they get very dark on the bottom, very quickly -- usually before the top of the cookie is even fully set, much less browned.

I'm actually considering buying a special cookie sheet just to address this problem, but if there's another way to prevent it, I'd love to know what it is.