The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Various links:

idaveindy's picture
idaveindy

Various links:

Oval banneton, 10x6x4, with liner:

https://amazon.com/inch-Premium-Banneton-Basket-Liner/dp/B06XJ698WV?tag=froglallabout-20

Oval banneton, 11", with liner:

https://amazon.com/Agile-shop-Banneton-Brotform-Proofing-Handmade/dp/B01HXTLDH4?tag=froglallabout-20

Round banneton, 11.8", with liner:

https://amazon.com/Agile-Shop-Banneton-Brotform-Proofing-Handmade/dp/B01FXA5K3S?tag=froglallabout-20

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Round banneton, 12", Brick Oven Baker: 

https://amazon.com/BrickOvenBaker-12-inch-Banneton-Proofing-Basket/dp/B01B9UEP3W?tag=froglallabout-20

Oval, high, 10", Brick Oven Baker:

https://amazon.com/BrickOvenBaker-10-inch-Banneton-Proofing-Basket/dp/B01B9UELCM?tag=froglallabout-20

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80+ types of flour at General Mills:  https://www.generalmillscf.com/products/category/flour

Of note to bread and pizza bakers:

See right side for form to locate a distributor based on zip code.

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To get more tang, and lactic vs acetic:

https://www.thefreshloaf.com/node/62064/want-more-sour

https://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/

https://truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/

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addendum, other references: 

King Arthur professional flour, mostly 50 lb bags: https://www.kingarthurflour.com/pro/products

Caputo (mill in Naples, Italy): http://www.mulinocaputo.it/en/flour

US distributor of Caputo/All Trumps / mail order/ repacks: https://brickovenbaker.com/collections/all/flour

Brick Oven Baker's explanation of Caputo Flours: www.brickovenbaker.com/pages/information-about-caputo-flours

Central Milling (Utah): www.centralmilling.com/store

Keith Giusto Bakery Supply, KGBS, Petaluma CA, part of Central Milling: https://kgbakerysupply.com/bakery-supply-products

Explanation of W, PL, ash%, extraction, Italian/French/German/US specification systems: www.theartisan.net/Flours_One.htm