On Thu, 23 Apr 2020 15:01:48 -0400, Boron Elgar
> wrote:

>On Thu, 23 Apr 2020 10:54:26 -0600, U.S. Janet B. >
>wrote:
>
>
>>AP flour is fine maybe even best for most bread that you want to make.
>>The high protein bread flour is for those artisanal loaves with crisp
>>crust and meant to hold their own shape. The way your grandmother
>>made bread.
>>Janet US
>
>
>I've 5 loaves on their final proofs. AP+WW+lots of old fashioned and
>steel cut oats) and another 10lbs of dough in the fridge for
>tomorrow's bake. Tomorrow is all white sourdough.
>
>Lots of freezer space, obviously, for afterwards.
>
>This is all Hecker's AP flour for the white. When I could not find any
>flour at all in the local store, I looked online and discovered a
>bakery supply on Long Island that delivered in 25lb bags. They screwed
>up one item in the order (measuring pitcher) and when they re-shipped,
>they sent the original order a second time and I was told to keep it.
>
>Lordy- 50 lbs of Heckers. Um..the other part of the grain order was 5
>lbs of rye. That itself was an over-reach. Now I have 10 lbs of rye in
>the freezer.
>
>I figure I have 6 weeks until the heat hits and I have to stop baking.

Holy Mackerel, BreadWoman! 5 pounds of rye? 50 pounds of white is
something I used to go through in one winter. Got room in the freezer
for the rye and white for this summer? I bet you'll use half of the
flour before it gets too hot. Do you have "Bernard Clayton's Complete
Book of Breads"? There are a couple, maybe 3,4 rye loaves in there
that I have tried and liked and a bunch more I haven't tried.
Good Luck (although with the extra flour it looks like you have
already lucked out)
Janet US