Do you have a good oven (i.e., one that reliably gets to 450F)? Then all you really need are your bare hands, a big bowl, and a handful of sundry bits (e.g., small measuring spoons). It's helpful to have a baking stone (just a large piece of slate, really - mine was $25 at a kitchen supply store). I'm also fond of spray oil (to keep things from sticking) and silicone parchment paper (makes it easy to get wet/sticky bread into the oven).

Notably, if your oven is a bit on the dodgy side, then you might wish to get yourself a Dutch Oven and pursue the no-knead method of baking (link from this very bbs when I first got into the technique).