Various links, "bookmarks."

January 12, 2020 - 12:10pm

idaveindy

Various links, "bookmarks."

Bannetons:

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

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:

"King Wheat", unbleached, unbromated, enriched, malted, 11.1% protein, .56% ash, 25 lbs, code 54495. Appears to be discontinued, and is only available in bleached format.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/king-wheat-enriched-malted-25lb
"Imperial", unbleached, unbromated, enriched, malted, 11.3% protein, .52% ash, 50 lbs, code 54431.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/imperial-bakers
"Harvest King", unbleached, unbromated, enriched, malted, 12.0% protein, .52% ash, 50 lbs, prod code 53722.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/harvest-king-enriched-unbleached-50lb
"Rex Royal", unbleached, unbromated, enriched, malted, 12.6% protein, .50% ash, 50 lbs, prod code 57151.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/rex-royal-enriched-malted-50lb
"Full Strength", unbleached, unbromated, enriched, malted, 12.6% protein, .56% ash, 50 lbs, prod code 53395.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/full-strength-unbromated-enriched-malted-50lb
"Remarkable", unbleached, unbromated, enriched, malted, 13.6% protein, .56% ash, 50 lbs, prod code 57162.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/remarkable-enriched-malted-50lb
"All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 50 lbs, prod code 50143.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-50lb
"All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 25 lbs, prod code 50322.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-25lb
"Gold Medal Neopolitan Pizza Flour", not enriched, not malted, 12.0% protein, .51% ash, 50 lbs, code 50237.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/gold-medal-neapolitan-50lb
"Gold Medal DI PRIM'ORDINE FARINA Premium Professional Pizzeria Flour", not enriched, not malted, 12% protein, 27.55 lb, code 16326.
https://www.generalmillscf.com/products/category/flour/premium-pizzeria-flour-27-5-lb
Stone Ground White Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58034.
https://www.generalmillscf.com/products/category/flour/whole-wheat/gold-medal-stone-ground-white-whole-wheat-fine-ground-untreated-50lb
Stone Ground Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58072.
https://www.generalmillscf.com/products/category/flour/whole-wheat/gold-medal-stone-ground-whole-wheat-fine-ground-untreated-50lb
Wheat-a-Laxa™ Whole Wheat Flour, Coarse Ground, Untreated, 50 lb, code 53211.
https://www.generalmillscf.com/products/category/flour/whole-wheat/wheat-a-laxa-whole-wheat-coarse-ground-untreated-50lb
Extra Fancy Durum, enriched, 50 lb., code 57602.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/extra-fancy-durum-patent-flour-enriched-50lb
Extra Fancy Durum, untreated, 50 lb., code 53324.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/sperry-extra-fancy-untreated

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/

https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1

addendum, other references:

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

Explanation of various types of rye flour, and dark vs whole: https://www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour

Volume to weight conversion chart: https://www.kingarthurbaking.com/learn/ingredient-weight-chart

Caputo (mill in Naples, Italy): ~~http://www.mulinocaputo.it/en/flour~~ link broken.
https://www.mulinocaputo.it/art-of-baking/?lang=en
https://www.mulinocaputo.it/linea-cucina/?lang=en

Moul Bie: https://www.grandsmoulinsdeparis.com/produits/farines.html

~~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~~ Out of business.

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

Bakerpedia, baking encyclopedia: https://bakerpedia.com/
Ingredients, Processes, Terms, Resources/recipes.

Bread Bakers' Guild of America, formatting formulas: https://www.bbga.org/files/2009FormulaFormattingSINGLES.pdf
https://www.bbga.org/

Comparison of KitchenAid Mixers: https://mixitbakeit.com/compare-kitchen-aid-stand-mixers/

Hemp hearts vs hemp seeds. https://www.besthealthmag.ca/article/hemp-hearts-vs-hemp-seeds/

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KitchenAid manuals, dough/flour limits:
https://www.manualslib.com/manual/372167/Kitchenaid-Ksm150ps-Artisan-Series-Mixer.html?page=21#manual

"NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer"

For a "bowl lift" model, example:
https://www.manualslib.com/manual/806754/Kitchenaid-Bowl-Lift-Mixer.html?page=10#manual

It says: "NEVER use recipes calling for more than 1.68 kg (12 cups) all-purpose flour or 840 g (6 cups) whole wheat flour when making dough with a 4.8 L (5-qrt) Stand Mixer."

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Panman's How to clean and season cast iron: http://panman.com/how-to-clean-season-cast-iron/

Guide to GF binders: https://www.culturesforhealth.com/learn/gf-sourdough/guide-binders-gluten-free-sourdough-baking/

How butter, sugar, eggs hydrate flour: https://www.thefreshloaf.com/comment/481125#comment-481125

Importance of shaping to build surface tension: https://www.thefreshloaf.com/comment/489849#comment-489849

Starter to Levain to dough, flow chart: https://www.thefreshloaf.com/node/68585/methods-and-rationale-sourdough-starter-maintenance-and-elaboration

Soaker ingredient hydration percents:
https://www.thefreshloaf.com/node/61245/soaker-ingredient-hydration-percents-some-data

Freezing pizza dough:
https://www.thefreshloaf.com/node/68686/freezing-pizza-dough

Debra Wink, pesky thiol compounds:
https://www.thefreshloaf.com/comment/121566#comment-121566

Summary of what TFL is:
https://www.thefreshloaf.com/node/69078/research-questions#comment-494753

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Australian flour and malt. Web site specifically for Australian bakers:

https://www.sourdoughbreadrecipe.com.au

Based on this web page, some Australian bread recipes do require diastatic malt: https://www.sourdoughbreadrecipe.com.au/methods/how-to-make-a-bread-dough/

The malt is in step 5 where the water is added.

These two pages talk about Diastatic malt powder:

An australian recipe that calls for a pinch of diastatic malt, and some stoneground (presumably whole grain) flour which adds some bran and its attendant enzymes. https://www.sourdoughbreadrecipe.com.au/recipes/sourdough-baguettes/

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Recipes:

Favorite tortilla: www.youtube.com/watch?v=Fy3VZcRJkl4 or www.paulaq.com - don't use all the water. Or www.paulaq.com/mexican-flour-tortillas_1.html

Detroit Pizza, J Kenzi Lopez-Alt: https://www.seriouseats.com/detroit-style-pizza-recipe

Cast iron Pan Pizza: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

Cast iron Pan Pizza, Ragusea: https://www.youtube.com/watch?v=uYxB4QBlrx4
Also see Binging with Babish channel.

Make your own GF mix: http://www.thebreadkitchen.com/recipes/gluten-free-flour-mix/

Great G/F web site:
https://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/

Swedish "Polar bread" on a griddle: http://www.thebreadkitchen.com/recipes/polar-bread/

Naan with yeast: http://www.madhurasrecipe.com/

Borodinsky:

http://theryebaker.com/auerman-borodinskyborodinskiy-khleb-russia/
http://nybakers.com/recipes/Borodinski.pdf
Rus Brot's CLAS Borodinsky with links to other Borodinsky recipes: https://www.youtube.com/watch?v=niIcAuRRxWo
Borodinsky Supreme: https://www.thefreshloaf.com/node/37222/borodinsky-supreme-old-school-100-rye
Varda's Borodinsky with roasted rye malt: https://www.thefreshloaf.com/node/28228/borodinsky-chocolate-rye-malt
Red rye malt (solod) -vs- red rye crystal malt:
https://www.thefreshloaf.com/node/69700/fermented-red-rye-malt-rye-baker-recipes
How to make red rye malt (solod) by dabrownman:
https://www.thefreshloaf.com/node/27954/making-red-rye-malt

Whole wheat sandwich bread: https://www.seriouseats.com/100-whole-wheat-sandwich-bread

Mark Bittman's pizza dough: https://www.markbittman.com/recipes-1/pizza-dough

Egg pasta, Helen Rennie: https://youtu.be/m_fu5RaXMVk

How to make baking powder. 1 part baking soda, 2 parts cream of tartar, 1 part corn starch. https://www.allrecipes.com/article/how-to-make-baking-powder/

How to make cultured buttermilk:
https://www.thespruceeats.com/make-your-own-buttermilk-p2-995500#toc-how-to-make-cultured-buttermilk
https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-make-buttermilk
http://benstarr.com/blog/all-about-buttermilk/

Citric acid to pH calculations: https://www.humblebeeandme.com/hive/topic/how-much-citric-acid-you-should-weight-to-get-a-specific-ph/
https://ezcalc.me/ph-calculator/

How to make rice paper:
https://www.wikihow.com/Make-Rice-Paper

Trailrunner's Trinity: 9% of _dough_ weight: 3% evoo, 3% honey, 3% yogurt/buttermilk. This replaces equal weight of water. IE, for 1000g dough, take out 90 g water, and add 30g evoo, 30g honey, 30g yogurt. https://www.thefreshloaf.com/comment/512335#comment-512335

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Recipe web sites:

www.thefreshloaf.com
www.theperfectloaf.com - Maurizio Leo.
www.allrecipes.com
www.seriouseats.com
www.thespruceeats.com
www.theryebaker.com - Stanley Ginsberg.
www.ploetzblog.de - Lutz Geissler. In German.
www.brotdoc.com - der Brotdoc, Björn Hollensteiner. In German.
https://brotgost.blogspot.com - "Rusbrot." In Russian.

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Cookbook errata:

Cresci, by Massari: https://www.facebook.com/groups/338771723354166/about/

Bread, 1st edition only, by Hamelman:
http://mellowbakers.com/ErrataSheetFeb2011.pdf
or: http://mellowbakers.com/HB/index.php/topic,242.msg1129.html#msg1129
or: http://www.bit.ly/BreadErrata

Crumb, by Bertinet: https://www.thebertinetkitchen.com/2019/03/28/crumb-whoops-erratum/

Inside the Jewish Bakery, by Ginsberg & Berg: https://www.stanleyginsbergbooks.com/ITJB/files/IJB_Errata.pdf

Southern Ground, by Jennifer Lapidus:
https://static1.squarespace.com/static/50f71f63e4b09e4ad0220969/t/60b7f449632f1b06b3f002d9/1622668361322/Errors+final2.pdf

The Pizza Bible, Gemignani. Errata for early printings:
https://web.archive.org/web/20191218172657/http://www.thepizzabible.com/errata

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Videos:

TFL users:

DanAyo: www.youtube.com/channel/UC7mXjnPpTDoVJxRdrG3ZeYw/

Alfanso: www.youtube.com/channel/UCN9_G-eUBD5tMnrWItQGUPQ/

The Roadside Pie King (Will F.): www.youtube.com/channel/UCocnoxG7aduh6hUqB19UJkQ/

Benito: https://youtube.com/channel/UCw2VDjLY7eDXxwgzvLZJ8Gg/videos

Brotcraft: https://youtube.com/user/stefanjkramer

_JC_ : https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg

Other baking video channels:

Steve Gamelin, no-knead but with yeast, not sourdough. His extremely simple method got me out of the bread machine, and into artisan/no-knead bread. A big round of applause for him. If you want K.I.S.S., this is it: www.youtube.com/user/artisanbreadwithstev/

The Bread Code: https://www.youtube.com/c/thebreadcode

Rus Brot (in Russian): www.youtube.com/c/rusbrot

Bake with Jack: www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ/

Full Proof Baking, Kristen Dennis: www.youtube.com/channel/UCym_8JHA4htlFLIHGpNZGrQ/

Joshua Weissman: www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw/

Jeff Hertzberg & Zoe François of Bread in 5 minutes/day fame: www.youtube.com/user/BreadIn5/videos

Shaping, gluten cloak: https://www.youtube.com/watch?v=bIb8fC9BdWs

Jeff's own channel: www.youtube.com/user/jhertz10/videos

Peter Reinhart on the TenSpeedPress channel: www.youtube.com/playlist?list=PLYzonddbxYw8ghFfHIUJz9POrnW4tmQ4E

Ken Forkish (FWSY and Elements of Pizza): www.youtube.com/user/KensArtisan/

King Arthur Flour (Jeff Hamelman & Martin Philip): Most excellent!
www.youtube.com/user/KingArthurFlour/playlists

Breadtopia: www.youtube.com/user/breadtopia/videos