Reddit reviews Premium Professional Bakers Couche - 35"x26", 100% Flax Linen Heavy Duty Proofing Cloth from Tissage Deren of France, with One Bonus Mure & Peyrot Fixed Blade Lame, by BrotformDotCom
We found 4 Reddit comments about Premium Professional Bakers Couche - 35"x26", 100% Flax Linen Heavy Duty Proofing Cloth from Tissage Deren of France, with One Bonus Mure & Peyrot Fixed Blade Lame, by BrotformDotCom. Here are the top ones, ranked by their Reddit score.
BrotformDotCom branded couche has been battle tested and trusted by professional bakeries and home bakers for over a decade. Our couche fabric is made of classic, 100% natural flax linen, untreated, unbleached, made in France by Tissage Deren, one of the oldest and most respected specialty manufacturer in France, with its signature red stripe. Often imitated, never duplicated.Heavy weight, professional grade fiber suitable for both household and commercial useTailored and packaged in USA by BrotformDotCom, each piece is cut then hemmed on both edges so it will not fray over timeSize Large: 26 x 35 Inches, plenty of surface to work multiple loavesWith hundreds of five star reviews dating back many years, we are confident that you will be satisfied with this couche. We stand behind our products.
This is my list:
Total = $620 (no tax)
add in an awesome workbench table for 300 and you are good to go.
One of those linens for baguettes if you bake those. And maybe a nice pizza stone for other types of bread?
Stock up on different kinds of flour too! Or maybe even a grain mill if you want to make your own flour!
Hey, yes please ask away! For the sesame seed, I've thought about rolling the baguettes but it's much easier to spray the baguettes with a little water before they are cut and sprinkle it only on top.
For shaping, I think a bakers couche for 17 dollars is a necessity (https://www.amazon.com/gp/aw/d/B0053NRBO2/ref=yo_ii_img?ie=UTF8&psc=1). I think that will keep your baguettes from going flat.
Last, I've gotten some nice mixed holes from this recipe by long cold fermentations in the fridge and proper building of the gluten strands. I could be wrong but I believe the shaping and folding is more for obtaining a taught surface for a nice rise. I now use a baking stone which helps with oven spring but it's not necessary.
Other than cooking time, it shouldn't effect the taste or texture much. You may have to use a Couche during the second rising. If you have a tea towel or other linen towel, you can use one of those instead. Same method as with forming baguettes. I noticed below, you said you've been trying to build up enough confidence to tackle a baguette. It's not hard, really. GIve it a go, you won't be sorry. Personally though, I find a baguette a bit hard crusted for a sandwich.