A good mixing bowl is essential, I use a 3l glass ones so you can see how the dough develops. These ones are great

You don't strictly need a Banneton (made of wicker) but they do make it easy to proof your dough, go for two Battard (oval) shape ones, here is a good list to start

A plastic dough scraper helps with the mixing, and a metal one for shaping your dough. There are great deals for £5  in this list. - Pick a bigger metal one if you can 6-7 inches.

You also need a sharp balde to score your dough. I started with just a razor blade but that isn't safe. Check out these Lames, but don't spend more then £10 on your first one.

You need a good set of scales, I tried a few and had these for Xmas, I like the accuracy for the smaller amounts of ingredients like salt, sugars, herbs and spices.

I have experimented with lost of different flours and ended up with fully organic flour from Shiptomill. They make flour using 1960s equipment and original granite stone grinding wheels. It makes the flour a little more expensive, but it made with extra care, slower and smaller quantities with very selected organic grains. If you ever get a chance to visit the Mill it's well worth it. 
These are the flours I mainly use
Organic White Bread Flour
Organic Rye 
Organic Wholemeal
Organic Emmer
Organic White Spelt
They do lots of other great flours  here or direct from their website https://www.shipton-mill.com/

When shaping the dough or before you score your loaf with a pretty pattern, you will need to use a little rice flour, these shaker are ideal, I would recommend ones with a plastic lid.

Finally once you have baked your bread you need to be able to cut a great slice without destroying your prescious loaf, please please buy a good bread knife, here is the one I use and it works well as you can see in many of my clips.

I use some basic flat metal baking trays for baking the loaves.  The brand I use is Scovill this is the model here.