On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g whole
> wheat flour and 300g of the chapati. It rose well, baked nicely, and
> tastes good. The only difference was that it required 20g more water
> than I usually use for this recipe (fits a 4x12 pan).

I checked when I went to the grocery store this morning. It was
pretty bare. A pallet of all-purpose flour (a brand I've never
heard of, from Canada: Rose-something), a couple stray bags of
Pillsbury, and a few sacks of organic King Arthur. No bread flour
at all.

Cindy Hamilton

On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g whole
>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>> tastes good. The only difference was that it required 20g more water
>> than I usually use for this recipe (fits a 4x12 pan).
>
> I checked when I went to the grocery store this morning. It was
> pretty bare. A pallet of all-purpose flour (a brand I've never
> heard of, from Canada: Rose-something), a couple stray bags of
> Pillsbury, and a few sacks of organic King Arthur. No bread flour
> at all.
>
> Cindy Hamilton
>
5 Roses AP flour. It's a good brand with a ~12% protein content that
means that you can make decent bread with it.

On 4/23/2020 10:53 AM, graham wrote:
> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>> I haven't been able to get bread flour for the past month and a half,
>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>> never used before. I made my first loaf with it today, using 250g whole
>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>> tastes good. The only difference was that it required 20g more water
>>> than I usually use for this recipe (fits a 4x12 pan).
>>
>> I checked when I went to the grocery store this morning.Â* It was
>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>> at all.
>>
>> Cindy Hamilton
>>
> 5 Roses AP flour. It's a good brand with a ~12% protein content that
> means that you can make decent bread with it.

I may be silly to get into this thread since I haven't baked bread for
years. I do remember both of my grandmother's baking bread and have
used their recipes. They didn't have anything other than AP flour to
work with and the loaves were very tasty.

Jill

On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
wrote:

>On 4/23/2020 10:53 AM, graham wrote:
>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>> I haven't been able to get bread flour for the past month and a half,
>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>> never used before. I made my first loaf with it today, using 250g whole
>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>> tastes good. The only difference was that it required 20g more water
>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>
>>> I checked when I went to the grocery store this morning.* It was
>>> pretty bare.* A pallet of all-purpose flour (a brand I've never
>>> heard of, from Canada:* Rose-something), a couple stray bags of
>>> Pillsbury, and a few sacks of organic King Arthur.* No bread flour
>>> at all.
>>>
>>> Cindy Hamilton
>>>
>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>> means that you can make decent bread with it.
>
>I may be silly to get into this thread since I haven't baked bread for
>years. I do remember both of my grandmother's baking bread and have
>used their recipes. They didn't have anything other than AP flour to
>work with and the loaves were very tasty.
>
>Jill
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

On 4/23/2020 12:54 PM, U.S. Janet B. wrote:
> On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
> wrote:
>
>> On 4/23/2020 10:53 AM, graham wrote:
>>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>>> I haven't been able to get bread flour for the past month and a half,
>>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>>> never used before. I made my first loaf with it today, using 250g whole
>>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>>> tastes good. The only difference was that it required 20g more water
>>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>>
>>>> I checked when I went to the grocery store this morning.Â* It was
>>>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>>>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>>>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>>>> at all.
>>>>
>>>> Cindy Hamilton
>>>>
>>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>>> means that you can make decent bread with it.
>>
>> I may be silly to get into this thread since I haven't baked bread for
>> years. I do remember both of my grandmother's baking bread and have
>> used their recipes. They didn't have anything other than AP flour to
>> work with and the loaves were very tasty.
>>
>> Jill
> 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
>
Yep, they were baking bread to feed the family during the Depression. AP
flour was the only thing around. Nothing fancy but they did have (even
when I used Grandma Mac's recipes) a nice crisp crust and very nice
crumb. Brush some butter on the top of the loaf when it comes out of
the oven. I could hardly wait for it to cool to cut a slice.

Jill

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.

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

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.