The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Equipment

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Elagins's picture

www.nybakers.com -- Open for Business!!!

September 3, 2009 - 3:30pm -- Elagins
Forums: 

As you know, I've been thinking about starting up an e-biz directed at amateur bread bakers and have raised the issue here a few times.

At last, I'm very pleased to announce (with Floyd's consent) the opening of my new company, THE NEW YORK BAKERS, and our website, www.nybakers.com.

The goal of THE NEW YORK BAKERS is to offer home bread bakers a source for all of the the ingredients, supplies and equipment that we typically can't find at retail, in sensible quantities and at reasonable prices.

gcook17's picture
gcook17

 I was getting tired of covering my mixing bowl with plastic wrap to keep the dough from drying out while it fermented.  For me, unrolling, tearing, stretching plastic wrap has always been like wrestling an octopus.  Besides, I hate throwing it away after using it for a few hours.  I wanted to find a dough fermentation bin that had a top that would keep in the moisture but wasn't airtight.  I was buying half sheet pans at my local Smart-n-Final and noticed what looked like the perfect containers. They were plenty big enough for folding the dough in the container.  They had smooth bottoms that would allow the use of a plastic dough scraper and make cleaning easy.  They had tops with little vent thingies that could be opened or closed.  Most amazing of all they were cheap.  They came three in a package for about $20.  The only problem was that I had to get three of them which I didn't think I needed.  I decided to wait until I had scouted around to see if I could find something comparable that I could buy just one of.   Some bins had convoluted bottoms that would make it impossible to scrape out the dough.  They had fancy lids that sealed so well that no gas could escape and complicated seals that would make them hard to clean.  The better ones cost almost three times as much so I finally got the set of three.


Here are some pictures.  The familiar book is in the picture to give an idea of how big they are.  The brand is Reynolds.  The largest batch of dough I've used it for so far was 6 lbs. 



Here's a close-up of the vent.  The almost readable word on it is "Casuals."


QueenBof6's picture

Non-Stick Kitchenaid Mixer Bowl

March 22, 2008 - 2:56pm -- QueenBof6

Ok, I have an idea and I'm looking to see if anyone else agrees. I have a KA mixer and make alot of wheat breads from my fresh milled grain. My dough has a tendency to stick to the sides of the bowl but, the same recipe won't stick in a breadmaker pan while kneading. My idea is to convince KA to make a mixing bowl with a non-stick coating inside like a breadmaker or rice cooker pan. I think that this would benefit MANY recipes and I want your opinions. I think if enough people liked the idea I may be able to get somewhere. Thanks.

zhi.ann's picture

would Artisan Bread in 5 Minutes work for me? if not, what would? *UPDATED with more ingredients*

March 13, 2008 - 2:05am -- zhi.ann
Forums: 

I'm new to baking-bread-from-scratch but trying to learn...

I just moved to a rural area in China where they don't sell bread. My husband misses it a lot, so I'm trying to learn to make it. However, what I'm reading on here sounds a bit intimidating. I've baked yeast breads in the states, but I had any ingredient I could want and just did step by step recipe instructions, without trouble. Here, I just have the basics.

subfuscpersona's picture

re buying 14x20 baking stone on eBay - a sad tale

May 18, 2007 - 8:06am -- subfuscpersona

SUMMARY

> It was difficult even to purchase the 14x20 baking stone from the seller
> seller communications were poor and only in response to emails from me
> the stone arrived broken
> refund was slow coming and was obtained only after numerous emails from me
> I spent many hours tracking and documenting the process. Without this digital documentation, I fear I would not gotten my refund

GORY DETAILS WITH TIMELINE

Cliff Johnston's picture

How about Toasters?

May 15, 2007 - 6:00pm -- Cliff Johnston
Forums: 

We are bombarded on all sides with advertising for all kinds of kitchen gadgets and gear, but the toaster seems to have fallen by the wayside in more ways than one.  Most toasters that we've had in the past 10 years have been, well, how to put this nicely...not very satisfying.  In fact they've been downright disasters.  Not a one has lasted more than a year.  We enjoy our toast, and this is not good.

Breadbaker70's picture
Breadbaker70

I've found a product which makes it easier to transfer your loaf to the oven.  I use a Regency Professional Parchment sheet to form my loaf on.  It is a silicone coated, thin and slick, fiber glass woven cloth.  It come in 13 X 17 inches and will slide off the bottom of a small baking pan onto your stone.  Leave it in the oven.  Your bread will bake on it and come off easily when done.  These can be used over and over for years.  A package of 2 shouldn't cost more than $5.00.  I've bought them at World Market and on the Internet.  Made in Dallas, Texas by Regency Wraps, Inc.  Don't try the French sheet, they don't slide.  I even use these sheets for cookies, pizza and anything else which might stick to the pan.

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