On 2020-04-23 10:19 p.m., U.S. Janet B. wrote:
> 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 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?
>>>
>>> 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
>
I never warmed to Clayton. I think it was because he added milk powder
to so many French straight dough breads. I have tried his Pain Hawaiian.
It was a copy of a bread made by Fauchon in Paris. So I went there to
buy one when I was in Paris on business but they'd never heard of it:-(