On Thu, 23 Apr 2020 19:51:27 -0600, graham > wrote:

>On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:
>> On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> 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 I’m pretty much a novice and I’d love to perfect
>>> it. If you had only one bread baking book to recommend as “the one”, what
>>> book would it be?
>>
>> LOL, good one! one favorite.
>> Janet US
>>
>I, like you have many favourites but for beginners most of them are a
>bit overwhelming.
>
>Many years ago after a series of failures, I decided to go back to
>square one and get a book that would make me start from scratch. On
>holiday in the UK, I went into a branch of a major bookstore chain and
>went through all the bread books. I chose "Ultimate Bread" by Treuille
>and Ferrigno: http://tiny.cc/ggpnnz
>Unfortunately, the North American edition has the recipes in cup measure
>which doesn't help the beginner learn the feel of the dough. The recipes
>work and they helped me get my confidence back. Incidentally, I took a
>course in Italian cookery given by Ursula Ferrigno and she is the most
>delightful person.
>As an alternative, I would look at Cyril Hitz "Baking artisan bread":
>http://tiny.cc/cmpnnz
>The book comes with a dvd. I had a question about one of the recipes and
>e-mailed Hitz and received a very helpful reply a few hours later.

Not knowing what kind of bread she wants to bake, I would recommend
Bernard Claytons Complete Book of Breads (paperback addition) Because
each recipe is for hand, mixer or food processor. The layout of the
recipes is simple, a huge assortment of recipes of all kinds with
explicit instructions. No confusing terms.
Janet US