Bread baking supplies

LTH Forum,

I have been looking for a local supplier of bread baking supplies, including linen canvases for proofing, banneton/brotforms, etc. It is surprisingly difficult to find local suppliers (Sur La Table and Williams-Sonoma carry some things.)

There are many on-line retailers. King Arthur Flour has a large selection of materials.

My new find - and the reason that I'm posting - is the San Francisco Baking Institute/TMB Baking. See http://www.sfbi.com/baking_supplies.html

Their prices are excellent. I picked up a round wicker basket/banneton for $17 (compare to $30 at King Arthur, $34 at Sur La Table and $48 at Williams-Sonoma); and a lot of linen canvas (baker's couche). They also have a cheaper version of wicker baskets with canvas attached for $8, $10, and $12.

You do have to place your order over the phone. Their number is (650) 589-5724.

Best of all, the person who answers the phone actually knows a lot about baking and can answer questions.

Posted just in time for some hot summer baking?

I'll have to mark this post so I remember it when the baking-bug hits me in mid-September.

We make bread, pizzas, pastries, and desserts all year round.
Try cooking on a grill if you don't want to heat the house.

bread baking neophyte here with a really dumb question. When you use a container for proofing dough in the refrigerator, do you prefer it to be tall and deep over wide and shallow? Does it even matter? It's just that I have very limited space for things that are big and tall in my frig, so if I am going to keep dough on hand, I have a lot more space for something that is wide and shallow.

I prefer tall and deep containers for the first rise because a) its easier to measure how much it has risen and b) it exposes less surface area of the dough to the air and then potentially dry out.

Pucca wrote:bread baking neophyte here with a really dumb question. When you use a container for proofing dough in the refrigerator, do you prefer it to be tall and deep over wide and shallow? Does it even matter? It's just that I have very limited space for things that are big and tall in my frig, so if I am going to keep dough on hand, I have a lot more space for something that is wide and shallow.

This isn't a dumb question at at. I recently moved from an apartment with a large "standard" fridge to one that has a really nice stainless steel on that is, unfortunately quite a bit smaller and more narrow. I never had to think about this issue until now. I'm constantly rearranging everything in the fridge so I can fit the bread in.

It doesn't really matter, in general. Having said, it can matter.

If you are doing a final rise (i.e. the bread has already been shaped), then it is best to have the dough in something that will encourage it to rise in the way you want the final loaf to look. So, for a round loaf with a wet dough (one that has a high ratio of water to flour), you want to make sure that the dough rises up and doesn't just spread out. That is what a banneton or brotform is for.

But it sounds like you are asking about a first rise. You've just kneeded the dough, you are going to let it rise, then shape it, let it rise again, and bake. Here it is less important what shape the container is. Rickster makes two excellent points: you want something that makes it easy to measure the progress of the dough and you don't want the dough to dry out. I use a tall, narrow plastic container with volume markings on it. But if you can't fit something tall and narrow in the fridge, don't worry about it. You'll get a new fridge eventually. But for now, just make sure that you cover the container well (like with plastic wrap if it doesn't have a lid).

Also, don't get too hung up on letting the dough double in volume. I'm amazed at how much variation there is from loaf to loaf in how much the dough volume increases in a given amount of time. You have to judge it as much by feel and looks as by volume.

Thank you for your informative responses. I have Artisan Bread in Five Minutes a Day, and it has the dough rising in the frig in a 6qt container. I'm really amazed at how difficult it has been to find a container at a local store.

I live on my own, so I think that if I halve all the recipes, I should be good to go. I think I am going to get this container, which is 4qt, so hopefully it will fit nicely in my frig.

The 4qt container will be sufficient. My main container is also 4qt and I usually bake two loafs at a time. I picked mine up at one of the restaurant supply stores just west of downtown (I don't remember which...perhaps Herzog Store Fixture or NW Cutlery).

Here are some other great books that you may want to consult:

Alton Brown, I'm Just Here for More Food. An excellent introduction to baking, with a nice section on bread.

Peter Reinhart, The Bread Baker's Apprectice.

Nancy Silverton, Breads from La Brea Bakery. Excellent book for baking sourdough bread. I don't recommend following her directions for creating and maintaining the starter, however. The recipes, especially the first one, are excellent.

The Cheese Board: Bread, Pastry, Cheese, Pizza. Excellent recipes. I like their method for maintaining a sourdough starter.

It sounds good a bread baking supplies you shared here. I think some people who are looking at some bread baking supply, they will like it.