Boron Elgar > wrote:
> On Thu, 23 Apr 2020 14:34:45 -0600, U.S. Janet B. >
> wrote:
>
>> 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
>
> I've large very heavy duty cylindrical Tupperware type containers for
> the AP. No Room in the freezer for them but they hold maybe 11-13 lbs
> apiece with tamping down. It stays cool in the basement for the flour,
> though.
>
> I have these containers because I used to have so many different
> flours and grains for breads. There is just the two of us now, so I
> cannot go through all that variety these days. Now the containers are
> just stacked on a shelf. I am glad they came in handy.
>
> I do have Clayton, but I make a Jewish style rye based loosely on
> Beranbaum and Leader, I believe. Old, old books, all of them.
>
>

I enjoy baking bread but Im pretty much a novice and Id love to perfect
it. If you had only one bread baking book to recommend as €œthe one€�, what
book would it be?