By trade, I'm a .NET web programmer....who happens to be a former professional artisan baker. I decided to create a tool to make life a little easier. I have seen many questions posted here in regards to volume, weight, and baker's percentage in bread formulas. The tool I have created allows you to convert a "recipe" where the quantities are expressed in volume  to a formula where the quantities are expressed in grams, along with the baker's percentage of each ingredient. This is a database driven tool. I have added the most common bread ingredients and the most common volume measurements (US, Metric, and UK). Once the baker's percentage is calculated, you have a total weight and total baker's percentage you can work with to create any batch size. Right now, the tool resides on my home testing server. I will be moving it to one of my hosted websites in the future. For now, just go to breadmagic.com and click the link for the tool. Keep in mind, this server is in my home so I can't guarantee it will be up all the time. I will be creating another tool soon (where weights are known) for creating formulas for breads with up to three preferments.

 Upon seeing the posts questioning how to store your razor blades, I thought I would share my discovery with you all. I used to use a single edge razor and a sharpened paring knife and I even bought a lame from KA and tried the double edge razor on a coffee stirrer stick. All of those devices will slash your dough some of the time without getting snagged or tearing the surface. Some recommend the blade be wet or oiled or floured to help glide the blade without sticking. None of those devices will work reliably all the time or on any type of dough, even over proofed fragile dough.

I have read several places that a serrated knife will work for slashing but it seemed like a good way to snag the dough so until recently I disregarded the advice and stuck with a sharp razor like knife. When I couldn't find my blade quickly one day I grabbed my old Tomato knife and slashed my dough more easily than ever before. It was an epiphany of sorts. We all want to create some artful design that shows our artistry and I usually hold my breath when it comes to slashing. After a few times on a variety of french, rye's, sunflower seed loaves, I am hooked. There isn't a better way to reliably slash dough. The knife I use was sold as a Tomato knife when I bought it 25 years ago. It's a 5 inch blade with a very non aggressive serration that has been worn down over the years. I found a Tomato Knife from Komachi on Amazon for $14 that looks like it would be about the same as my knife when new. Plus it comes in a case! If you haven't tried a serrated (maybe a worn out serrated) knife for slashing I urge you to try it out. I like the small size better for more gentle handling and my rounded tip makes curves a breeze. Check it out!

Eric 

My Knife

Komachi

I was wondering what materials people would recommend for use when making bread, I've made a fair bit now with help from this site, and recently picked up BBA and LOVED it, I was wondering though about a few things, First off is there a reason to use wood over plastic, metal or other materials? I enjoy wood and find it pleasing to handle and look at, but wasn't sure if it was worth the investment to get a solid wooden board and bowls to knead and proof dough in, Some sites recommend it and I notice every picture in BBA has bread being kneaded or proofed on wood (Or in a couche with wood sides that I'd imagine is sitting on top of wood) and the rustic image of a bakery in my mind imagines wood as being the 'right' way of doing things, but aside from some vague mentions of wood becoming seasoned like cast iron, and adding flavor over time through a build up of fermenting dough in pores (Which I don't think seems too likely or healthy), I can't find any good information one way or the other, I've been proofing dough in metal bowls with a bit of spray oil and it's been working fine, but for larger recipes I'm going to need to get some new bigger bowls soon, Any suggestions there?

The next question is regarding a baking stone, We have a cheap ($13 CAD) circular stone from Walmart, that has actually worked out very well so far, but again with larger loaves or with a few smaller longer loaves (like Baguettes) it's not big enough and will soon need to be replaced, any recommendations there? I need something that can be easily moved out of the oven for other things, preferably is rectangular, and is thick enough to hold heat for my purposes.

Next in regards to tools, I'm looking for a decent Dough Scraper, and Lame for scoring, I've been using an xacto-knife/scalpel which works quite well for some things, but the blade is so thin that even though it cuts the dough well, sometimes it doesn't spread the scores enough and they reseal, I've poked around online but the name is a bit ambiguous to search for on ebay or google, where (Preferably in Canada) can I get a decent lame from? I'd imagine a dough scraper would be easier to find online, I haven't looked yet but if anyone cares to make a recommendation I'd appreciate it.

in Ingredients, I found out I can buy Gluten powder from a few stores in my area, would it be worth it to add this to all purpose flour? Or will I get better results with just getting bread flour, (The difference in price isn't big enough to bother me between the two types of flour, I'm baking more but I still don't bake enough to worry that much about the cost of flour) I'm just looking to get the best results, the only bread flour in my area that I've been able to find is Robin Hood brand, anyone with more than one type in their area able to offer a comparasin?

Thanks for any replies ahead of time, and for this excellent resource of a website, I've learned so much from here and it's really enabled me to enjoy this fun hobby :)

I put together an Excel workbook for working with bread formulas. Although there are other similar tools on this site, this one has some nice additional features. Let's say you have a formula for a sourdough bread, but you want to make a couple changes. First, you want to add 10% spelt flour, you want to up the hydration from 65% to 68%, change the salt form 1.8 to 2%, reduce the dough yield from 3.5 pounds to 3.0 pounds, and increase the percent of pre-fermented flour from 15-20%.

Slashing a loaf of very loose bread dough can be quite an experience. I've found a way that works on even very soft dough, without deforming or tearing the loaf. This sounds rediculous, but it works. 

An electric knife will cut the most slack dough without deforming the loaf. It takes practice, don't press down or you'll cut your loaf to the bottom. The knife blade doesn't even get dirty. No dough sticks to it and if you don't have one, you should be able to get a low cost knife for $5.00 at a Big Lots or other discount store. Give it a try.