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German Bread Making Supplies

Another great Kitchen Project Recipes from a German Grandma

German OnlineShop

Flours, other dry ingredients, Tools

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Good Flour for German Bread

I have spoken to many Germans in America that say that King Arthur flour is the closest to what you can find in Germany. I use it all the time and really like it!
King Arthur Unbleached AP White Flour 5 lb Bag	King Arthur Unbleached Bread Flour 5 lb Bag	Organic Dark Rye Flour Bob's Red Mill 2 pack of 1.6 oz. bags
King Arthur Organic Whole Wheat Flour 5 lb Bag	King Arthur Organic White Whole Wheat Flour 5 lb Bag	Rye Berries Central Milling Company 28 oz.

Flour from Germany I wish I could do better than this we are working on it. It is interesting that Germans and most of Europe has a number on their flour. This is the percentage of Ash content which means how much of the kernel is left in. Cake Flour would have the least and Whole Grain Flours have the most.
Weizenmehl White Flour 405 Flour that is a great household flour for baking cakes and cookies. You can use it for Broetchen, Flammenkuchen	Roggen Dinkelbrot this is a mix of different flours inluding rye and spelt, and makes one loaf
	Information about German Flours

Baking Tools

Bread Proofing Baskets and Pans ( Brotforms, Bannetons)
9 inch Banneton(Brotform) Proofing Basket Set By Bread Bosses for Professional & Home Bakers (Sourdough Recipe) w/ Bowl Scraper & Brotform Cloth Liner for Rising Round Crispy Crust Baked Bread Making Dough Shape Loaf Boules	Yali's Better Banneton(Brotform) Proofing Basket by Yali Round Bowl, Dough Proofer, Bundle with the Original Danish Whisk and Cloth Liner, Natural Cane for Sourdough Brotform Rising	12 inch Oval Shapped Banneton (Brotform) This is nice for oblong loafs.

Baker's Couche This is used for laying in a form while the bread is rising. This unbleached flax linen and it wicks out moisture as the bread is rising so the crust and form markings are better.

Baking Sheets
Half Sheet Pan and Cooling Rack Set by Checkered Chef	Half Sheet Pan by Nordic Ware	Unbleached Parchment Sheets 12 x 16 for half sheet pans 100 pieces





Useful Tools
	To get a good bottom crust on your bread you really need a baking stone. Once you start using them you will love the results.	Docking your bread allows steam to escape to get the maximum rise out of your bread. You can use a special tool called a Lame or make your own with double edged razor blades.
Bench Knife This all purpose tool is good for so many things, from dividing a dough to scraping the crusty flour that sticks to your counter.	Old Stone Baking Stone This is recommended tops by Cook's Illustrated. large 14 x 16 triangle, lead free clay.	Bread Lame by Breadtopia (Bread scoring tool)
		Double Edge razor blades for docking Double edged razor blades are much sharper than single edged.