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.

On 2020-04-23 3:46 p.m., 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've found Leader to be a bit cavalier with his recipes. I have, inter
alia, Maggie Glezer's Blessing of bread but I very rarely make a rye
bread, I just add a little rye flour to my WW and SD breads.

On Thu, 23 Apr 2020 16:17:32 -0600, graham > wrote:

>On 2020-04-23 3:46 p.m., 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've found Leader to be a bit cavalier with his recipes. I have, inter
>alia, Maggie Glezer's Blessing of bread but I very rarely make a rye
>bread, I just add a little rye flour to my WW and SD breads.

Although I am a huge fan of Glezer, I have collected so many bread
books over the years and mostly use them for pleasure reading rather
than recipes.

Frankly, so many of these books take up half their pages giving
descriptions for the only True Way to make bread and insist their
recipes incorporate all these True Way steps to bake a loaf, that I
tend to ignore many of them.

Cookie and cake recipes I pay attention to, but bread recipes I tend
to use much more broadly and inspirationally, rather than
instructionally.

On 2020-04-23 6:20 p.m., Boron Elgar wrote:
> On Thu, 23 Apr 2020 16:17:32 -0600, graham > wrote:
>
>> On 2020-04-23 3:46 p.m., 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've found Leader to be a bit cavalier with his recipes. I have, inter
>> alia, Maggie Glezer's Blessing of bread but I very rarely make a rye
>> bread, I just add a little rye flour to my WW and SD breads.
>
> Although I am a huge fan of Glezer, I have collected so many bread
> books over the years and mostly use them for pleasure reading rather
> than recipes.
>
> Frankly, so many of these books take up half their pages giving
> descriptions for the only True Way to make bread and insist their
> recipes incorporate all these True Way steps to bake a loaf, that I
> tend to ignore many of them.
>
> Cookie and cake recipes I pay attention to, but bread recipes I tend
> to use much more broadly and inspirationally, rather than
> instructionally.
>
I have too many bread and cake-making books. New bread books are a
variation of old ones and so I don't buy any more. There is a new cake
baking book however...........
https://www.amazon.com/Everyone-Can-...2?tag=NYTBS-20

I have a modest collection of classical music cds but stopped buying new
ones a couple of years ago as I have good performances (often several)
of the works that I enjoy. Now Sokolov is bringing out a new 2cd set and
I'm torn!

On Thu, 23 Apr 2020 18:59:01 -0600, graham > wrote:



>I have too many bread and cake-making books. New bread books are a
>variation of old ones and so I don't buy any more. There is a new cake
>baking book however...........
>https://www.amazon.com/Everyone-Can-...2?tag=NYTBS-20

Is that the cronut guy or am I confusing him with its inventor?

I've never been any sort of decent layer cake baker. Oh, I've not
poisoned anyone, but I have always thought the cakes were more trouble
than they were worth. And there is my innate stubbornness about paying
strict attention to recipes that always puts me off, even though I
follow the recipes carefully.
>
>I have a modest collection of classical music cds but stopped buying new
>ones a couple of years ago as I have good performances (often several)
>of the works that I enjoy. Now Sokolov is bringing out a new 2cd set and
>I'm torn!

I replaced all the mono records with stereo, then all those LPs over
the years with CDs, then some got replaced with remastered versions
along the way, and now I just find the damn things online and listen
when I want.

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.
>

Popeye has the best jewish recipes....Ask him.

And the best sex stuff too. Drop your drawers, and he'll nail you.

On Thu, 23 Apr 2020 18:21:29 -0500, Hank Rogers >
wrote:

>Boron Elgar wrote:

>
>Popeye has the best jewish recipes....Ask him.

Actually, he is a fan of George Greenstein's recipes, which I find
highly pedestrian and boring. I assume that is why he likes them.

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?

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

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.

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

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

>On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:

>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.

Yup.

I have way too many bread books.

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. >

>>
>> 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?


Hmmm. This is hard to do because I think so many of them come with the
author's philosophy as well as instructions- the ratio of BS to
ingredients/instructions can become burdensome.

Try looking at either of these, though, by Peter Reinhart:

Crust and Crumb
The Bread Baker's Apprentice

And this one is decent, too- Jeffrey Hamelman's Bread.

I recommend looking on used book sites to find cheap copies, though.
In olden days before the plague, one could wander used book stores or
library shelves. Ah well.

And this is a "go to" website for bread bakers of any and all levels:

http://www.thefreshloaf.com/