The Fresh Loaf

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Going to Keith Giusto Bakery Supply - Need guidance!

Filomatic's picture
Filomatic

Going to Keith Giusto Bakery Supply - Need guidance!

All,

Monday I'm going to Keith Giusto Bakery Supply, and I'm going to get, in addition to some medium rye (which I haven't been able to find in bulk anywhere), some Type 85 Wheat Flour, which I've read is a great high-extraction blend.

My first question is, they have this in malted an non-malted.  I've looked on TFL and still don't have a clear answer as to which is recommended.  I thought I had looked at this before and concluded I shouldn't use malted, but I can't remember why.  Someone on the phone told me that Tartine orders the malted variety, and that it helps with browning.  I'm getting a 50 lb bag, so I need to know the right one to get.

My other question is, do you recommend any of their other flours.  If so, which, and why.

Thanks,
Phil

 

hreik's picture
hreik

Malt helps w the rise and w browning the crust. 

Here's a discussion about malt powder on TFL http://www.thefreshloaf.com/node/38089/diastatic-malt-powder.

Another link w a little more about malt: https://www.weekendbakery.com/posts/making-your-own-diastatic-malt/

Good luck

hester

OldWoodenSpoon's picture
OldWoodenSpoon

I love their Organic Artisan Bakers Craft Flour.  I mill all my own whole grain wheat flour, so I don't have any suggestions along those lines, but if I were going, this is what i'd be going for.  This and some Medium Rye that is.

As for the malted or not question:  I'd go for the malted.  I like the added color it gives crust thanks to the improved carmelization it supports.

Enjoy the trip!

OldWoodenSpoon

Maverick's picture
Maverick

Malted. I would also get either the Artisan or the Baker's Choice. The Artisan Bakers Craft (one of my favorites) mentioned above is from Central Milling, not Giusto's bakery supply (same family though).

Edit: you can also get some 00 flour there...

OldWoodenSpoon's picture
OldWoodenSpoon

Central Milling is Keith Guisto Bakery Supply which is where the OP is headed: "I'm going to Keith Giusto Bakery Supply".  It's a common mistake though.  And both sell great flour.  The two you named are on my list when I order from Guisto's.  Links to both are included in the above.

OldWoodenSpoon

Filomatic's picture
Filomatic

Thanks for the help.  Yes, it took me awhile to figure out that the two Giustos were different.  Giustos is available in bulk pretty widely, but only select ones.  I'm really excited to see how this stuff performs.  I've been using, variously, KA, Bob's, some sprouted, Giusto, and a couple others for spelt.