banneton in fridge????
 

I picked up a banneton when I first started baking, but soon abandoned it for a bowl with a well
oiled and floured old cloth napkin inside. I like the shape better, and you can't beat the price ....

:-)

--
Jeff

banneton in fridge????
 

Jeff Miller wrote:
> I picked up a banneton when I first started baking, but soon abandoned it for a bowl with a well
> oiled and floured old cloth napkin inside. I like the shape better, and you can't beat the price ....
>
> :-)
>
> --
> Jeff

I bought willow with liners from TMB baking a few years back. So I
cannot speak to plastic (though I still like the prices and think it's
OK if they throw the texture in for free <g>). Samartha's plastic looks
better to me, but then you have to deal with Euros and ship across the
ocean. If I were to do it again though I think I'd give these really
cheapo baskets (see link) a try. A lined basket/banneton really gives a
fine crust, one that slashes well and holds shape. TMB has a rather
nice lame too.

http://www.tmbbaking.com/supplies.html#baskets

Rice, to Huchindi's point, works the best by far (for me). I buy a
pound of white rice about once year and mill some whenever I want to
clear/clean the mill from other stuff. I've never had dough stick using
rice flour, even wet dough releases pretty well.

Lame (the cutting kind)
 

Jeff Miller wrote:
> --
> Jeff Miller
> Davies Murphy Group
> 781-418-2429 (w)
> 617-767-7537 (c)
> 200 Wheeler Road
> Burlington, MA 01803
>
> -----Original Message-----
> From:
> ] On Behalf Of Will
> Sent: Sunday, August 13, 2006 10:11 PM
> To:
> Subject: banneton in fridge????
>
>
> Will wrote:
> > TMB has a rather nice lame too.
>
> I've become pretty cheap when it comes to my lame as well. I did buy a lame
> early on from the Baker's Catalogue, but realized pretty quick that $10 was
> awfully steep for a stick and a razor blade. So I started saving my
> daughter's popsicle sticks (after she'd eaten the popsicle, natch) and
> bought 100 double edged razors for about $10(includes shipping -- I couldn't
> find them at my local drug store).
>
> A little super glue from the junk drawer in our kitchen, and I've got about
> 100 lames. Cheap, cheap, cheap.

TMB's is a steel shank with a slightly bent tip to curve the blade a
bit. It's $5.
You can rotate the blades to use all four corners <g>. Cheaper,
Cheaper, Cheaper.











> Jeff

Lame (the cutting kind)
 

There are very few, if any, amateur bakers who succeed to
master the fancy footwork that goes with a masterful lame coup.

For any that might, use of of a cheap substitute would be like
conducting a symphony with a fly swatter.

--
Dicky

Lame (the cutting kind)
 

"Dick Adams" > wrote in message
news:%b1Eg.60304$u05.43008@trnddc01...

For any that might, use of of a cheap substitute would be like
conducting a symphony with a fly swatter.

--
Dicky

And all this time I thought I got the idea for these great cheapo lames
from something you wrote, but it must have been somebody else. Anyways,
whoever I got it from, the chopstick weaved through the two ends of the slot
in a double edged razor blade is about the nicest little trick for a curved
lame I have seen. No super glue or sticky popcicle sticks to mess with
either.

Russ Hutch

Lame (the cutting kind)
 

I have one of those steel lames from TMB and it's nice. But I've heard
a coffee stirring stick that you see everywhere is about the same width
so may not require any modification to slide into the double edged
razor.

Eric


Jeff Miller wrote:
> --
> Jeff Miller
> Davies Murphy Group
> 781-418-2429 (w)
> 617-767-7537 (c)
> 200 Wheeler Road
> Burlington, MA 01803
>
> -----Original Message-----
> From:
> ] On Behalf Of Will
> Sent: Sunday, August 13, 2006 10:11 PM
> To:
> Subject: banneton in fridge????
>
>
> Will wrote:
> > TMB has a rather nice lame too.
>
> I've become pretty cheap when it comes to my lame as well. I did buy a lame
> early on from the Baker's Catalogue, but realized pretty quick that $10 was
> awfully steep for a stick and a razor blade. So I started saving my
> daughter's popsicle sticks (after she'd eaten the popsicle, natch) and
> bought 100 double edged razors for about $10(includes shipping -- I couldn't
> find them at my local drug store).
>
> A little super glue from the junk drawer in our kitchen, and I've got about
> 100 lames. Cheap, cheap, cheap.
>
> --
> Jeff

Lame (the cutting kind)
 

Breadtopia wrote:
> I have one of those steel lames from TMB and it's nice. But I've heard
> a coffee stirring stick that you see everywhere is about the same width
> so may not require any modification to slide into the double edged
> razor.
>
> Eric
>
>
> Jeff Miller wrote:
> > --
> > Jeff Miller
> > Davies Murphy Group
> > 781-418-2429 (w)
> > 617-767-7537 (c)
> > 200 Wheeler Road
> > Burlington, MA 01803
> >
> > -----Original Message-----
> > From:
> > ] On Behalf Of Will
> > Sent: Sunday, August 13, 2006 10:11 PM
> > To:
> > Subject: banneton in fridge????
> >
> >
> > Will wrote:
> > > TMB has a rather nice lame too.
> >
> > I've become pretty cheap when it comes to my lame as well. I did buy a lame
> > early on from the Baker's Catalogue, but realized pretty quick that $10 was
> > awfully steep for a stick and a razor blade. So I started saving my
> > daughter's popsicle sticks (after she'd eaten the popsicle, natch) and
> > bought 100 double edged razors for about $10(includes shipping -- I couldn't
> > find them at my local drug store).
> >
> > A little super glue from the junk drawer in our kitchen, and I've got about
> > 100 lames. Cheap, cheap, cheap.
> >
> > --
> > Jeff

I was unable to fit a chopstick into a razor blade, and the coffee
stirrers I found were too flimsy. I use a bamboo skewer, as would be
used for shish kebab, and it fits into my standard issue double-edged
razor just fine. Somebody needs to make a nice cheap lame that fits
standard razor blades.

Lame (the cutting kind)
 

"cumin" > wrote in message
ups.com...
>
> I was unable to fit a chopstick into a razor blade, and the coffee
> stirrers I found were too flimsy. I use a bamboo skewer, as would be
> used for shish kebab, and it fits into my standard issue double-edged
> razor just fine. Somebody needs to make a nice cheap lame that fits
> standard razor blades.
>

Probably depends on what chinese resteraunt you get your chopsticks from ;)

The bamboo skewer is a great idea too.

Russ Hutch

Lame (the cutting kind)
 

cumin wrote:
> Somebody needs to make a nice cheap lame that fits
> standard razor blades.
>

You're forgetting the marketting strategy behind those handy razor
blades in the first place! Still alive and doing well, here in the 21st
century, as printers and ink cartridges...

IF someone were to come up with that nice, cheap lame, it would *have*
to use a non-standard blade!

Dave

Lame (the cutting kind)
 

> I was unable to fit a chopstick into a razor blade, and the coffee
> stirrers I found were too flimsy. I use a bamboo skewer, as would be
> used for shish kebab, and it fits into my standard issue double-edged
> razor just fine. Somebody needs to make a nice cheap lame that fits
> standard razor blades.

Hi I don't slash my bread these days, I can't be bothered to be really
honest. : -) I don't get any splitting, or blow out as some say.
Anyway, a scalpel is cheap and the blades cheaper, you can get a whole
host of different shaped blades to fit. But I have to admit that a good
sharp knife works just as well if not better than a scalpel fresh out
of the packet.

TG

Lame (the cutting kind)
 

Sorry to be so dense but I did do a search of archives and still don't
know what TMB stands for... Help :-) nancy


>> Will wrote:
>> > TMB has a rather nice lame too.

Lame (the cutting kind)
 

On Tue, 15 Aug 2006 22:48:29 GMT, nancy
> wrote:

>
>>> Will wrote:
>>> > TMB has a rather nice lame too.

>Sorry to be so dense but I did do a search of archives and still don't
>know what TMB stands for... Help :-) nancy
>
Hi Nancy,

It is a company...

Check:

http://www.tmbbaking.com/

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Lame (the cutting kind)
 

Thanks !!! :-)
>
>It is a company...
>
>Check:
>
>http://www.tmbbaking.com/
>
>All the best,

banneton in fridge????
 

"Jeff Miller" > wrote in message
news:mailman.1.1155512027.25523.rec.food.sourdough @mail.otherwhen.com...
>I picked up a banneton when I first started baking, but soon
>abandoned it for a bowl with a well
> oiled and floured old cloth napkin inside. I like the shape
> better, and you can't beat the price ....
Yep. Same here. Got several of those ~$30 bannetons, cuz folks
made it sound like they were absolutely indispensable for making
bread. I soon found out different and haven't used 'em for years.
I make everything free-form and don't even use a bowl & cloth. And,
wonder-of-all-wonders, it continues to look and taste like SD
bread...(:-{})!

Finally, sold 'em last month to some lucky baker for about a buck at
our garage sale when we sold the house (just wait'll he finds out
that he wuz "ripped off" for a buck...(:-o)!). Sold him the
*absolutely vital* 10-speed, 3-beater, 500-watt dough mixer, *most
necessary* digital scales, *indispensable* digital thermometers and
all of that other techno-rot as well...(:-o)!).


L8r all,
Dusty
Who continues to hand make great SD bread by hand, out of a plastic
bowl, by volume, baking into a cold oven sans minerals of any
kind...(:-o)!
--

banneton in fridge????
 

On Sun, 20 Aug 2006 08:44:24 -0700, "Dusty Bleher"
> wrote:

[---]

>Who continues to hand make great SD bread by hand, out of a plastic
>bowl, by volume, baking into a cold oven

A *cold* oven?

banneton in fridge????
 

"Andrew Price" > wrote in message
...
> On Sun, 20 Aug 2006 08:44:24 -0700, "Dusty Bleher"
> > wrote:
>
> [---]
>
>>Who continues to hand make great SD bread by hand, out of a
>>plastic
>>bowl, by volume, baking into a cold oven
>
> A *cold* oven?
Yep. Only way to do it when getting LP is 75 mile roundtrip much of
which is over unpaved roads...


D.

banneton in fridge????
 

On Sun, 20 Aug 2006 17:09:00 -0700, "Dusty Bleher"
> wrote:

>> A *cold* oven?
>Yep. Only way to do it when getting LP is 75 mile roundtrip much of
>which is over unpaved roads...

Point taken !