(Part 2) Top products from r/Breadit

TL;DR - Go by weight for flour, there's a method to figuring out how much 1 cup of your flour weighs. Yeast temperature description is too subjective, again use exact numbers.

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Water temperature for yeast: between 95-115 degrees Fahrenheit (35-46 Celsius) depending on the kind of yeast. Usually dry yeast activated with water + sugar needs about 105-115F. See here for some details. I believe you fall in the 105-115F range. edit: I personally have had luck with the 105F temperature.
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Your description of "being able to barely handle the temperature" is very subjective. Use a thermometer and always have a consistent temperature when making your breads!

Get a simple digital thermometer that goes up to the boiling point of water I use one of these types, they're cheap and they're good enough.


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Flour: I hate being too strict myself but a consistent weight is the key (not volume). When you scoop flour you compress it into the cup you're scooping with, making each scoop very different from the rest. What I do is I carefully measure sifted flour for a particular brand and type of flour (different types weight differently) and I write it down on the package or on a reference sheet (with brand/type). Once I have the weight, I can look at recipes that use volume or weight (since most volume recipes mean sifted cups, not scooped cups) and all I need is reach the desired weight by looking at a scale:

Needed:

• take a flour sifter if you have one see here, or a mesh strainer like this
  
  
• 2 bowls, one large, one medium
  
• 1 precise electric (not spring) scale (grams or fraction of ounces) like one of these. They sell ones with a bowl that fits on top but honestly, the flat ones work better for me because as long as you can zero-out the scale, you can use your own bowl that fits on the flat scale.
  
  How to measure how much 4 cups of your favorite flour weigh:
  
  Why 4 cups? because 4 is enough for a good estimate (margin of error is spread over 4 cups instead of just weighing a single cup) and you can then divide the result by 4 to get a single cup's weight!
  The Lineup from left to right
  
  Bag of flour - Large Bowl with a measuring cup in it - Scale with medium bowl on it
  
  
• Take the large bowl next to your flour bag
  
• put a measuring cup inside the large bowl,
  
• put the medium bowl on the scale
  
• zero-out the scale
  
• with your right hand hold the colander/sifter above the large bowl/measuring cup (don't let it touch)
  
• with your left hand, scoop a cup or two of flour into the colander/sifter
  
• sift the flour (or gently tap the colander) until the measuring cup inside the large bowl is overflowing
  
• take the measuring cup out when it's overfilled and with a knife, scrape carefully so that your measuring cup is precisely even across the top and completely measuring 1 cup of flour
  
• take this cup of sifted flour and put it in the medium bowl
  
• do this 3 more times.
  
  Your scale will tell you how much 4 cups of sifted flour (for that brand) weigh!
  
  Write the 4 cups weight on a reference sheet along with the brand and type of flour (example: King Arthur Unbleached bread flour see here). I also write the weight/cup conversion.
  
  Next time you make bread, go by weight and you can exactly replicate your success or amend your attempts by knowingly changing an exact amount.
  
  EDIT: It's late and I completely forgot to mention that your video was really nice, a bit long and could use some editing but I enjoyed listening to you talking through the recipe! Good luck and happy baking!

Just a few suggestions from someone who has been making bread regularly, twice week for almost a year to feed a family.

"....we've decided to bake our own bread as much as possible."

Awesome! If you plan on making bread more often, one of the main problems you might run into is inconsistent results (I definitely did). For example, you could use that recipe you've just posted to make bread every single week, and the bread will have different characteristics every single time. It might come out fine one week, and "dense inside and a little too crispy outside," the next. This isn't good. Why is it happening?

The problem with recipes like that which use measurements such as "6 1/2 cups of flour" is...you really can't be very accurate with volumetric measurements. It's simply unreliable. Imagine taking a measuring cup, gently spooning flour into it until it's exactly 1 cup. Then, imagine taking an identical measuring cup, but this time ramming it into the flour like most people do, as hard as you can, densely packing the flour into the cup until it's exactly 1 cup.

Which one has exactly one cup? There is no answer. It's a false question. If you took those two measuring cups and weighed them on a scale, the densely packed flour would weigh some arbitrary amount around twice as much as the cup with the lightly spooned flour. Imagine if you worked in a bakery and were supposed to scale up this recipe to "50 cups of flour" for a batch of dough. After the so called "50 cups", your ratio of water to flour would be off by an order of magnitude or more! Hopefully I've explained this well.

So what can you do to combat this problem? Stop using volumetric measurements, and measure by weight for the most important parts of the loaf: the flour and the water. Invest in a cheapo little kitchen scale. Here's the one I bought, and it works really well. You said you're trying to live frugally, so paying 20 to 25 dollars (or whatever kind of currency is used where you live) for a scale may not be a viable option. For me, a scale was one of the best investments I've ever made.

One more thing before I shut up about the scale; a scale can enable you to easily switch between different types of dough; you simply change the ratio of water to flour depending on what kind of bread you plan to make. In General: if you want to make, say, pretzels or bagels, you need a drier dough; a smaller ratio of water to flour. If you want to make a nice loaf of sandwich bread, like you're trying to do, you'd want a moderately wet dough; a middling ratio of water to flour. If you want a rustic artisan-style loaf, like a sourdough, you'd want a very wet dough; a high ratio of water to flour. If by chance you're still reading this horrendously long post (I'm very sorry about that), please just take a quick look at this video.

Finally, I'll quickly address your question of long term dough storage, such as freezing. I honestly don't know what happens to frozen dough, because I've personally never needed to do this--so I won't speak on it. However, I can attest to the benefits of slow fermentation inside the refrigerator. Dough kept in the refrigerator will be good up to around 2, maybe 3 days tops before you have to do something with it or risk over-proving the dough. You probably could still use it after that long, but you might do better to incorporate it into a new dough mixed in with fresh ingredients. Which brings me to my main point.

Dough--or in this case it may be more accurate to call it a preferment--kept in the refrigerator for 12 to 24 hours (or even sitting out on the counter for 6 to 8 hours) develops such a wonderful flavour! If you really get into breadmaking, you will no doubt experiment with bulk fermented dough, or dough that has been allowed to sit in (or out) of the refrigerator for extended periods of time. In short, I'll just say that many types of bread will greatly benefit from such a method. Benefits in ease of folding/kneading, as well as fragrance, taste, texture, and crust, and crumb structure in the finished loaf.

It is likely many people will disagree with this post, but it's what works for me. :/ Have fun!

Here is my photo album with different angles.

bottom

crumb

This is my first try at making something other than no knead bread. I followed the Artisan Bread in Five Minutes a Day recipe here and here pretty closely, but added a bit more water to the poolish because I thought it looked too dry. I baked it at 475F for 25 minutes instead of the instructed 20 minutes to give it more color.

I think it came out alright for my first try. I'm surprised that it tastes pretty good - it has a nice crispy, crackling crust that shatters when I bite into it. It's seasoned well too, the salt brings out a lot of flavor. The crumb is more dense than I hoped for - I think it's because I over kneaded the dough. Obviously, I need to work on the shape.

Honestly, I prefer this drier type of bread compared to all of the no knead bread I've been making - it's not so moist and spongy in the middle.

Tips and critiques welcome!

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

• kitchen scale: A recipe weighs about 1800g, plus the mixing bowl, so make sure the scale goes that high. https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1482510750&sr=8-1&keywords=oxo+scale
  
• dutch oven: The book recommends 4 qts. I've had success with 3.2 qt combo cookers. Two dutch ovens would be even better as all the recipes are for 2 loaves. https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1482510707&sr=8-1&keywords=combo+cooker
  
• thermometer: Ken Forkish is very particular about the temperatures in his recipes. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_2?ie=UTF8&qid=1482510838&sr=8-2&keywords=pen+thermometer
  
  Nice to haves:
  
  
• Banneton proofing baskets: You need something to put your dough in as it rises. In a pinch, a mixing bowl will work. Banneton baskets are purpose made for this. I use an 8". The ones I've bought are no longer sold on amazon, but I suspect any 8" to 9" round basket will do. Heres one: https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6/ref=sr_1_4?ie=UTF8&qid=1482511260&sr=8-4&keywords=banneton+proofing+basket
  
• Big tubs for mixing: Most mixing bowls are frustratingly shallow for 1800g recipes. He recommends these in the book. They're pricey, but they do work well: https://www.amazon.com/Camwear-Polycarbonate-Round-Storage-container/dp/B000KIE73I/ref=sr_1_5?ie=UTF8&qid=1482511122&sr=8-5&keywords=12+qt+cambro https://www.amazon.com/Cambro-RFSCWC12135-Lid-Round-Container/dp/B0001MRULO/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=NNK0EN78A5YB6WWHQDRK
  
  Note that he has a section in the book on equipment, so you could wait to read that before spending money, but all the items linked above have worked well for me.

The main thing I use most of the time are just a scale (in grams is best, but it's more about ratios than anything), a dough scraper (something like this, but any flat piece to manipulate the dough will work. It's also very useful for cleaning where you were shaping the bread.). For letting the dough do it's final rise, I cover a flour sack towel (other fabric will work, but you want it smooth enough so the dough doesn't get fuzz in it, but coarse enough for the flour to 'catch' on it) in flour (a mix of wheat and fine rice flour is best, but cornmeal and rice or just lots of wheat flour will work) and line a colander with it. And razors for cutting the dough without it sticking. (putting something like these on a wooden coffee stirrer stick works well, but any razors or sharp blades should be fine.)

Other stuff is nice to have, but not necessary, IMO.

Recipe:

• 7 oz. King Arthur whole wheat flour
  
• 10 oz. King Arthur bread flour
  
• 1.5 teaspoons salt
  
• heaping 1/4 teaspoon instant yeast
  
• heaping tablespoon Hodgson Mill vital wheat gluten (to improve rise and texture)
  
• 15 oz. water
  
  Mix dry ingredients, add water and mix with a wooden spoon or hands until dough forms a shaggy ball. Cover and let sit 18-24+ hours.
  
  Uncover dough, mix dough briefly with a wooden spoon or hand until large bubbles are released.
  
  To form and proof the dough before baking, I take a regular loaf pan and line it with a large piece of parchment paper, with plenty of overlap over the sides, to make a sling for the dough. (If you are making a round loaf, use a small skillet or bowl instead). Place the dough into the lined loaf pan, then I spritz the top with a little olive oil to keep the dough from sticking. Cover again, and let it rise for at least an hour.
  
  When your dough is ready to bake, place a dutch oven, crock pot insert, or ceramic baker in your oven and heat to 450 degrees F. I use a SuperStone covered loaf pan, and I love it. Let your vessel preheat for 15-20 minutes, then carefully use the overlapping ends of the parchment paper to lift your dough and place it in your baking vessel. Cover and bake for 15 minutes, then remove cover and bake for an additional 10-15 minutes, depending on your oven.
  
  Remove baking vessel from the oven and carefully transfer your loaf to a cooling rack, removing parchment paper.
  
  Let bread totally cool before slicing and enjoy!

You can get most of them from Amazon. I've been using Ken Forkish's recommended Cambro clear plastic bins with covers and they work great, 12qt for mix / rise and the 6qt for sourdough storage. You can get bannetons and bench knives from Amazon too.

Get a 2nd dutch oven so you can do two loaves at once! 10" Lodge cast iron ovens are fantastic and durable and have tons of uses outside of baking too.

Maybe the most important thing you can get for her if she doesn't have one already is a kitchen scale. One that goes to 1g would probably suffice though if you're doing smaller yeast measures you might want .5g or .1g.

Also recommend getting a thermometer.

Of course if you're in Canada and are Amazon impaired hollar and I can let you know where to get this stuff in the 3rd world above the 49th parallel.

A great book to read is [Bread illustrated] (https://www.amazon.com/Bread-Illustrated-Step-Step-Bakery-Quality/dp/1940352606). It's pretty cheap and they explain everything from the equipment needed to the easy breads to the super turbo championship edition breads

Yeah, it looks underbaked, so I would definitely keep it in the oven longer. Dutch ovens really do help. I have a Lodge brand one that works really well and is way less expensive than like Le Creuset. Here’s the one I have: https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK You might also be able to snag one at a thrift store for cheap.

I would also use bread flour. AP flour just doesn’t have enough gluten content. If baking longer, using a Dutch oven, and switching to bread flour doesn’t work, I’d play around with fermentation times.

Good luck!

Myweigh KD-8000 a little pricey but uses AA batteries instead of the watch ones. It also has the option to use an AC adapter. Those features alone have paid this thing off. For those complaining of auto shut off this thing has a setting that lets it stay on indefinitely. Other cool features include a bakers percentage mode and the ability to calibrate. The only con I would say is that it requires a 5kg calibration weight to calibrate. Those things are expensive! I found mine to be true from the factory.

I bought it with the optional AC adapter. In hindsight I would of saved myself the $15. This thing has seen daily use with the same pair of AA's for the past few months. If you have rechargeable AA's you can save yourself some $$

With AC adapter https://www.amazon.com/dp/B01C6CN1VY/ref=cm_sw_r_cp_apa_YMfJAbFHNMT0G

Without AC adapter
Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_aOfJAbM613BJX

I just got this one and it's quite good. A lot better than the Oxo. More accurate, more display options, easier to clean, better looking, and cheaper to boot.

Bread Keeper is the best $13 bucks I have ever spent. Even has a built in cutting board and you can put it in there right out of the bread machine since it has a knob which vents it if the bread is hot and you can close it when you bread is cooled down.

When I have extra bread I just get a roll of clear plastic wrap and keep wrapping it around till its nice and covered. Then I can just throw it at my neighbors/friends.

Can't believe no one here mentioned the bread keeper. It really is awesome and beats a bulky bread box.

Hi! Not a dumb question. You do not need a bread machine and I would argue that most people in this sub do not even use a stand mixer

I use a special pan, but you do not need to. You can use a baking stone

A dutch oven

Or something like this

I personally like the last two options because they give me a really nice crust. I use the third item (long, covered baker) most of the time because it is easier to cut even slices of bread later.

I really like the OXO scale:
http://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1377795918&sr=8-1&keywords=oxo+kitchen+scale

The 5 lb capacity one is cheaper if you like that better. The scale is very easy to clean and you want the 1 g resolution for baking.

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.

You can improve the flavor and crumb by employing a pre-ferment. The best books I've encountered that discuss the different types of pre-ferment are:

Bread Baker's Apprentice by Reinhart.

Bread by Hamelman.

Flour, Water, Salt, Yeast by Forkish.

Tartine Bread by Robertson.

Also, definitely watch the NYT No-Knead Bread video.

I have a USA loaf pan (search "loaf pan"; this is the exact one I have) that I am just loving to pieces compared to my darker bakeware. I'd suggest getting one of their loaf pans and retire that dark loaf pan you have.

I also have a half sheet pan which I am loving to bits too.

Despite both having a silicone coating, they still suggest you spritz some oil before putting anything in/on the pan to make removal easier.

I just bought this book http://www.amazon.com/Josey-Baker-Bread-Baking-Awesome/dp/1452113688 which seems pretty amazing for beginner bread bakers (I just received it yesterday so I haven't made anything yet) but it has great reviews. he calls that round loaf a hearth loaf.

I started with Peter Reinhart books, namely Artisan Breads Every Day. They have great primers on mixing and kneading technique, and I'm still getting better at it. Try the Ciabatta for a really fluffy loaf. And I highly recommend Saf yeast, a digital scale, a dough whisk, and patience!

There are lots of books out there I was not sure about buying a book, I mean I wanted the Tartine Book from Chad Robertson but then I saw the reviews and that make more difficult to choose “the right book”.

I’ve been baking for almost 2 years and half, I actually have a small [bakery] (https://www.facebook.com/Passiflory) with my girlfriend and since in my country it’s not common to see sourdough breads I want to add old techniques to my loafs. I need to improve working with starters and include this in all my breads.

After seen reviews and feedback of the books mentioned on this thread I pre-ordered [“Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves”] (http://www.amazon.com/gp/product/1452113688/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1)

Check out his [video] (http://vimeo.com/77071595)

proofing basket.

word of warning, use the cover, or a towel or something, but keep the basket clean. mice apparently love to eat stuck-on flour on the baskets. i found mine completely devoid of flour, and full of mouse poop.

I have helped my Dad build his! We used instructions from a book called The Bread Builders. The oven that we made was really big. Like the size of a small shed. And we had to dig footers, lay cinder block(we actually had to employ the help of our mason neighbor) and all that jazz. We ended up using about 2 tons of cement by the end of it. Here is a link for the few work in progress picture I have. However, in the end it turned out supper nice! We both like using it a lot. I does take some practice to be able to fire it right, but when you do, the results are so much better than a conventional oven. It also slow cooks meat really well!

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

Ah, that explains a lot. Even though it's only an inch in each direction, 9x5 (45) is about 1.4x larger than 8x4 (32). To scale, I'd just multiply everything by 1.5 to make the math easier on myself (just divide by two and add it to the original value.) That said, that's a 2.25lb loaf, so make sure you've got room in your proofing container, if you use one.

I use this now: https://www.amazon.com/dp/B0029JQEIC/ref=twister_B07J2MFFMG?_encoding=UTF8&th=1

It says 1lb, but I run 1.5lb recipes through it for a nice crown. The dimensions are a little deceiving. It's about 4" at the bottom and tapers up to 5" wide at the top, and then with the crown the loaf is about 6" across at the top.

you might try a local bakery if you're looking for fresh yeast; I and many others use instant yeast, which lasts a very long time in the fridge freezer and works great; a pound (which is a lot) can be had on Amazon for about $8 (https://smile.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW?sa-no-redirect=1)

As a newbie baker, I swear by Artisan Bread in 5 Minutes a Day. I've taught at least 3 non-baker friends the boule recipe and they all love it.

This Allen Scott book is awesome. It even includes plans. You can also get the digital version in google books. Im planning on building an oven soon, hopefully this summer..Good luck!

http://www.amazon.com/The-Bread-Builders-Hearth-Masonry/dp/1890132055

A kitchen scale is pretty important.

I've used this one for over 5 years: http://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B000WJMTNA

Well worth the cost. Measuring by volume is quite inaccurate when dealing with flour.

Buy a scale - use it for most measuring, especially flour.

Buy 2 thermometers - one to leave in the oven and one instant read for testing done-ness.

Use Instant yeast.

Besides that - read alot about baking then practice and experiment. Try adjusting the water/flour amounts and see what works best for you.

Baking is an art... but it helps if you also know the science.

I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.

French dutch ovens can be expensive, but if you settle for a Lodge dutch oven, it'll be a fraction of the cost. I personally own one and I picked it up for about $60. Works great.
https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK

I used amazon and purchased his recommendations.

Proofing Basket
http://www.amazon.com/dp/B00K020L9S/ref=sxr_pa_click_within_right_garden_sr_pg1_4?psc=1

3 Quart Dutch Oven.
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_3?ie=UTF8&qid=1456853737&sr=8-3&keywords=dutch+oven

Both work great!

Not sure about video series... But I bought this cookbook and found it to be very helpful. I had some experience but not much. This book has helped make bread making seem like something I can do! They have pictures for each step and talk about troubleshooting issues and even go into the science of bread at the beginning a bit. book on amazon

I have a book suggestion. The Josey Baker Cookbook. The guy used to write science text for kids. The book is a very approachable, step by step guide to baking. It is a beginners guide, but you are going to make some amazing bread.

How instant is instant? I have one of these that I use for brewing but it's not what I would call instant. It gets to the temp typically in a few seconds. Is this sufficient you think? Also, I'm very familiar with the meat "doneness" scale, what temp's are bread done at?

Thanks!

Link for those wanting it.

Thanks for the heads up! First kindle recipe book. Should be interesting.

I got the fully digital one and it's great! All three are the same brand so pick your style, I guess!

I recommend this knife. it makes bread slicing a lot easier.

The victorinox bread knife does pretty well for me.

I have this Oxo one and I'd say it works pretty well for me.

I wrote down the recipe by hand after checking it out from the library, so I can't verify what advise she gives, sorry. Personally, I use a baking stone preheated to 550 (hot as my oven gets, electric oven) for about an hour. I also put in a small stainless steel All-clad frying pan while preheating the stone.

After I put the proofed loaves on the stone, I immediately pour in a cup of boiling water into the pan to generate huge amounts of steam.

Just get one. It's totally worth it. If you cook soups, stews or braise meats you can use them for that too. Multipurpose, baby! I use mine all the time. I got mine for bread but have since moved on to baguettes so I use it more for the stuff mentioned above.

I recommend [this one](Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_apa_3Q4oybQAKHVA5)but you might be able to find it cheaper other places. I think I got mine for $59 a few years ago.

I use this.
It works great. Brings a lot more thermal mass to the oven.

I have another question that just popped up regarding the banneton: I didn't even think twice when I was using it, but is the cloth liner usually on the banneton while it is proofing or should the dough be sitting directly on the banneton itself? After looking at some other pictures, it appears I should have removed the cloth liner prior to putting the dough in the banneton. Oops!

This is the banneton that I used if it helps to clarify what components it came with: https://www.amazon.com/dp/B01GM4UZJI/ref=nav_timeline_asin?_encoding=UTF8&psc=1/

I like to use Bread Illustrated, he's got about every type you'd like.

4 Quart non-enameled

4 Quart Enameled

I know they're not terribly high-end, but I like Lodge.

I like this one a great deal. The nice bit is that the readout and controls can detach from the base if you are using a big bowl. It's on the pricier side, but the build quality is top notch.

I've had amazing results with this knife for a third of the price:

http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1323642803&sr=1-1

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!

FYI, same price for the kindle version right now as well.

https://www.amazon.com/dp/B00F8H0FNW

Get a cheap kitchen scale (I use this one), and it's a whole new world! So much easier than using volumes, and much more precise.

If I use a recipe that's been given in volume, I weigh each ingredient and make a note of the mass for future use.

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.

Percentages in baking are just a way to establish a ratio between the flour and the other ingredients. This is an alternative to expressing things as specific quantities. It's useful because it doesn't demand that a batch be of any particular size. You could start with 10 grams of flour or 10 kilos.

There are baker's scales (I have this one) that provide for this way of doing things. You plop the flour on, hit "%" (which establishes "100%") and then measure all your other ingredients based on that starting point.

https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_awdb_t1_xqMUBbW7TSQEQ

https://www.amazon.com/dp/B00063RWYI/ref=cm_sw_r_cp_awdb_t1_hrMUBb7XNG2YA


Comparatively cheap and good quality. I use the first.

You may be interested in this book "Artisan Bread in 5 minutes". Essentially, you make the dough on the weekend, break off a piece here and there, shape it, and throw it in the oven.
http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&qid=1333294847&sr=8-1

maybe something like this? slightly less then $60.

Did you happen to seal it (in plastic)? Wrapping a hard crust bread in plastic or storing in an air-sealed environment will cause it to soften. I store breads in this (air adjustable) keeper; I also store them in larger paper bags and sometimes wrapped in a clean kitchen towel on the counter til the next day.

You may be able to get the crust crisp again by reheating in the oven.

This Victorinox works well for me. Costs around $40.

A bread box of some sort, unless you can eat a lot of bread in a short period of time. I'm actually looking for recommendations on this front as well; I seem to recall coming across this as a recommended option and wouldn't mind feedback from anyone who knows about these things: https://www.amazon.com/Solutions-Progressive-Adjustable-Bread-Keeper/dp/B001BB2LMM/

Oh, and: bread knife if you don't have one.

This is the pan. It's a deceiving height. I would say the loaf was an inch and a half or so above the lip. I hope this helps!

USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver https://www.amazon.com/dp/B0029JQEIC/ref=cm_sw_r_cp_apa_i_MFinDb9WTH7M6

SAF Instant Yeast. I got it off amazon. Now that I’m using it I’m never going back to other yeast.

Here’s a link

Ken Forkish suggests Saf Instant Yeast, this is the one I ordered from Amazon.

I also prefer Google Play Books, but it's been the same price Kindle for awhile now.

The cloche I used.

I use this one.
https://www.amazon.com/gp/aw/d/B00VEKX35Y/ref=yo_ii_img?ie=UTF8&psc=1

Check out: http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&qid=1312813772&sr=8-1 and the related books. They have it all figured out.

I am one of the bakers at a new bakery in Kansas City. We do mild sourdoughs and refer to Josey Baker's book a lot.
We also use Tartine's book

$1 more, 4 times as much as one of those little jars.


https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

Here is the mobile version of your link

It's an enamel​ed Lodge, 4.5 quart
https://www.amazon.com/dp/B004QM8SK2/ref=cm_sw_r_cp_apa_DcGqzbHM8PWQ5

I use this one. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone https://www.amazon.com/dp/B0000E1FDA/ref=cm_sw_r_awd_D.Idub0PX1M67

Recipe is based on Bread Illustrated with some adjustments made for high-altitude.

Here is the desktop version of your link

Yep. I didn't have a starter to work with unfortunately. Used this stuff http://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW

Currently I have one of those clear plastic sliding bread boxes. What started as "baking too many loaves one weekend" has turned into an experiment of sorts. Currently in the breadbox, vents closed, and so far visibly free of any mold, is a loaf of caraway rye. This rye was baked on February 8th, it's brethren having already given their lives that it may live.

I am hesitant to open the box for fear of ruining this streak. I have already decided that when I see visible mold I am going to cut and taste the inside to see how the moisture content, flavor, crumb, etc has progressed. I often have loaves with Caraway or some other seed/spice last more than a week, but this is ridiculous.

http://www.sourdoughhome.com/index.php?content=starterprimer

Basically, by continually feeding with fresh flour and water, you're creating an optimal environment for yeast, allowing them to outcompete other organisms that might try to colonize rotting/spoiling food on your counter, like mold or bacteria.

I'm also not so certain that local yeast cultures would eventually push out foreign cultures – the idea is to keep the population of the starter culture so overwhelmingly composed of the strains you want (first by inoculating, or catching from wild, then by tuning the environment and food), other organisms, local yeasts included, can't establish a foothold. This is why starters have a much higher chance of going bad in the beginning, before any strains have become firmly established. I have no scientific evidence either way, though.

Also, The Bread Builders has lots of theory and abstract techniques, if you're interested, but no recipes.

The Bread Builders by Dan Wing and Alan Scott.

In addition to the process from grain > baking, there is a nice section on how to bake in a wood fired oven, how to build one, how to manage the heat, and there is an interview with a german microbiologist about sourdough starters and their makeup.

I have two more questions. Sorry for being a total newbie.

First, the entire concept of disturbing bread in between proofing and baking sounds crazy to me. In every recipe I've made, I'd let the bread proof on an aluminum pan and then carefully place it in the oven to bake. I thought that if the CO2 built up during the proof gets released, you'd get a flat bread. Is proofing there to build up the flavor or to shape the bread? What happens when the dough falls 6 inches? Do you get decent bread from it?

Also, I've read a bit about proofing directly in a cold dutch oven and adding 10 minutes to the baking time. I don't know if this will work well, but it does overcome the problem of placing bread in a ridiculously hot oven.

Right now, I'm leaning toward this guy:
http://www.amazon.com/Lodge-EC4D43-Enameled-Island-4-5-Quart/dp/B004QM8SK2/ref=sr_1_2?ie=UTF8&qid=1411910565&sr=8-2&keywords=enameled+cast+iron+dutch+oven

Although I could save some money with this and line it with aluminum foil, as you suggested.
http://www.amazon.com/Lodge-Pro-Logic-P10D3-Dutch-4-Quart/dp/B0001DJVGK/ref=sr_1_1?ie=UTF8&qid=1411912940&sr=8-1&keywords=lodge+cast+iron+4+quart

They both use the same Banneton style. If you’re wondering about the design just search YouTube for “bread scoring designs”. The Bannetons I use are 9 Inch Proofing Basket Bread... https://www.amazon.com/dp/B01GM4UZJI?ref=ppx_pop_mob_ap_share and the lame is Breadtopia Bread Lame (Dough... https://www.amazon.com/dp/B009FCUYV4?ref=ppx_pop_mob_ap_share