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Home bread baking eqpt.

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doctor_mama Apr 4, 2005 11:54 AM

Thought my fellow bread bakers would be interested to know that I found some reasonable prices on home bread baking equipment, particularly proofing baskets and couches. Now I can try to tackle the ciabatta recipe in "Artisan Baking Across America"!

Proceeds from the lined baskets benefit students at the San Francisco baking institute. I am not affiliated with them or TMB baking, their supplier.

Link: http://www.sfbi.com/baking_supplies.html

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    pastrytroll Apr 4, 2005 01:45 PM

    Thanks for posting - that is a good price and a good site. I have one coiled basket, which cost I think $24 from King Arthur - but I've never used it because I only have one and no, that doesn't make sense!
    One of my resolutions is to work on my bread baking - good luck with that ciabatta! Have you read Jeffrey Hammelman's very heavy duty book "Bread"?

    3 Replies
    1. re: pastrytroll
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      doctor_mama Apr 4, 2005 05:01 PM

      No, I haven't read the Hamelman book. Should I try it?

      I have "Bread Alone" from which I've gotten so-so results. Am evaluating a library copy of "Artisan Baking Across America" to see if I want to buy it. I have her Jewish bread baking book and it's wonderful.

      I have to get moving, though--Passover's coming!

      1. re: doctor_mama
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        pastrytroll Apr 4, 2005 07:59 PM

        I love Maggie Glezer's books, and an internet buddy-Kyle W-got mentioned in her preface as a tester! Jeffrey Hammelman teaches at King Arthur. His bread book has almost crushing detail and information: it took me months to try some stuff, and I liked some better than others.
        I made his baguettes, and hit all the temperatures right on - it was extraordinary bread, especially from a home oven. The next time I relaxed a little on the temps, thinking I had the concept down. Result: less than mediocre, comparable to the stuff I had a Spoleto in Amherst MA a while back! I think it's worth getting from the library - more than you might ever want to know about gluten, but the formulas for figuring out dough temperature aren't as bad as they look.

        1. re: doctor_mama
          Adagio Jan 25, 2010 12:20 PM

          Hi Doc Mama:

          Hamelman's book is the end of the rainbow for pro bakers and home bakers alike!

          Regards,
          Ralph
          Adagio Bakery & Cafe

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