When making bread, tools need not be fancy or expensive. Many are available at the grocery store or online. Here are some that many recipes call for:

Bowls for mixing and rising: stainless steel bowls that hold about 3 to 4 quarts are perfect. I prefer to use Pyrex glass bowls when making sourdough so you can see the yeast's fermentation -- you'll need to stay away from any type of metal (stainless steel is ok) containers, measuring cups, spoons, and etc - or you'll damage or kill the culture. The problem with plastic is that it scratches, and as a result, becomes rather hard to keep clean. 

Bread Knives: a sharp, serrated edge knife to slice the bread loaf.

Baking Pans: Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. I like to use light colored and shiny pans from Chicago Metallic; you’ll get lighter crusts than breads baked in dark pans which absorb heat. With glass, Pyrex pans, I find that the bread tends to get a thick crusty crust on the part that touches the glass, therefore I do not use them. You can find perfectly adequate loaf pans at the grocery store. For years I used Ecco Brand or Baker's Secret nonstick pans. Special pans for French Breads and other specialty breads are also available.  

Baking Stone: For free-form bread shapes that aren't baked in pans, it really is nice to use a baking stone, which approximates a professional baker's brick oven.

Dough (breadboard) Scrapers: also known as a bench knife or go to any paint or hardware store and find a 5 or 6 inch wide sheet rock broadknife.  

Food Processor: Is it not necessary to have one to make bread dough; a stand mixer works better. If you purchase one to mix dough, you’ll find many other uses for it. 

Instant Read Thermometer: When you bake with yeast, it’s crucial that water temperature is accurate. 

Measuring cups and spoons: A set of simple nesting measuring spoons, and two types of measuring cups, one for liquid, and one for dry ingredients are all you will need. 

Pastry Brush: to apply egg washes and thin glazes. Or, use a small 1 inch wide CLEAN, NEW soft paintbrush from the hardware store. 

Plastic Wrap/Light Kitchen Towel: Plastic wrap is used in all sorts of ways throughout the bread making steps. When the dough rises, plastic wrap should be sprayed with non-stick shortening; towel should be damp.

Rolling Pin: Used for shaping and rolling dough. When making bread, I prefer the wooden ones.

Rubber Spatula: to scrape the bowl. 

Ruler: Helpful when you need to measure dough after it has been rolled. It works well as a cutting guide; a flexible measuring tape is too hard to use.

Stand Mixer with Dough Hook and Paddle Attachment: I use my stand mixer to mix bread dough. It is handy because because it has the power to do the job. A hand-held electric mixer should not be used.

Timer: I use all the time to measure the mixing and resting time of the dough.

Wire Cooling Racks -- 2 to 4: A wire cooling rack helps bread cool down when it’s just come out of the oven. The steam that builds up in the pan can make bread loaves soggy. The higher the feet are, the better; mine are 3-inches tall which prevent condensation from forming between the bread loaf and the countertop.

Wooden spoons: find sturdy wooden spoons in the grocery or cookware store. A long handle is required; either wood or metal will do (use non-wooden sterilized spoons when making sourdough recipes). 

Work Surface: A large sized WOODEN breadboard on a countertop works best for kneading on (keep a dampened kitchen towel under the board to prevent sliding). 

Vegetable Oil Spray or soft butter: Used to spray bread pans on the side of the plastic wrap that faces the bread dough so it won't stick.

Other Tools: Miscellaneous Implements such as oven tiles, peels, pizza stones, or a Bread Machine