You asked for photos, you shall have photos. First, have a browse through my snaps which I keep on photobucket:
I get nice compliments about my photos but the only secrets are: use a tripod; use natural light; try a few different angles. The reason for showing my photos is not (only) to get more nice compliments but to get you to consider the specialist equipment used to achieve these breads.
You see this dirty, broken down gas cooker with one knob missing, the oven seals gone, the light blown out, the temperatures worn off the oven control. That's what all those breads were baked in so don't blame your oven for your next failure.
You see this highly technical equipment and the bits I forgot first time round below. That's pretty well my whole batterie de cuisine accumulated over a 14 year period and quite a bit of it doesn't get used.
So to produce good bread you don't need expensive and sophisticated equipment. I have got a mixer but I haven't used it since I did a Dan Lepard class last October. I think the only things missing are a bunch of tea towels for lining baskets but they also have to earn their living drying dishes. Plus, as Bill44 recently pointed out, a good bread knife.
Clockwise from bottom left:
Dough scraper (bench knife) the most useful tool in the list, use to free your dough from the bench when it sticks, to help you kneed wet doughs, to scrape the dough off your hands.
Cheap wallpaper brush for brushing up flour.
A variety of bread tins and baking sheets I very rarely use the tins and I've given up with baguette tins. It is worth investing in good quality, heavy duty baking sheets. You don't need to flour or grease them and they last for ever. I've given up on baking stones and spraying the oven, didn't seem to make a blind bit of difference.
A variety of baskets for proving: yes, I did by a couple of lined, oval bannetons in Paris, but for the most part I use really cheap baskets, which came from a florists suppliers, lined with tea towels.
A variety of mixing bowls and pudding basins with lids (or cling film): for mixing doughs and storing starters.
In the second picture:
The odd pastry brush: for glazes
Safety razor blades: for slashing dough. I've been experimenting with the cut-throat razor but razor blades are best. Having said that, I've just inherited a small cut-throat which used to belong to my father in law and it's quite good on baguettes.
A probe thermometer: hardly ever use it.
A max/min thermometer: lives on the kitchen wall. I don't use it in any scientific sense but it does give a useful indication of background temperature.
A jug: for pouring not measuring.
Digital scales: you can't be serious about bread making and communicate with other bakers without weighing and weighing in grams.
The other vital bit of equipment is an A4, hardback notebook and a pencil with an eraser. Every time you bake record what you do and date it. You think you will remember but you won?t.