Wheat, Hard White, Organic, Superpail, Zone-2

Don't be afraid of the plastic construction of this handy lid removal tool. We've used them for years here at PHG. They work great and we've never had one break.

Overall length of the tool is 8.25".

Note: Some bucket lids have several points around their lower lip that must be snipped with a cutting tool prior to removal. No matter what sort of tool you use to pry the lid off, if you're working with that sort of lid then it is indeed necessary to snip the lid at those points, first. Such "snip points" vary in appearance and may or may not be marked with words like "Cut Here" or with a scissors symbol. Another type of lid has a circumferential "tear strip" around its bottom edge. With such lids you may not need a lid removal wrench to use after pulling the tear-strip away, but one can be helpful to those with hand weakness due to arthritis or other reasons.

Our one pound grain, bean and seed samples are a way for you to give a grain a try before investing in a bulk amount. These samples are not packaged for longterm storage.

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Boulange lame is lightweight and ergonomically designed for both right and left-handed users.

The Mure & Peyrot 436.1 blade comes standard in the Boulange lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Boulange as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade in four positions, before you need to replace the blade. A removable protection cover for the blade is included.

Cook's Illustrated recommends the Mure & Peyrot Buolange lame. They commented on the unique handle saying it was the most secure and comfortable of all the lames they tested.

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

The Brod & Taylor Dough Proofer makes wholesome, made-from-scratch baking easier than ever with an optimum proofing environment plus easy storage. Set it lower for a longer “cool rise” or turn up the heat to give your yeast a boost on a cold winter day. A large window gives you a full view of the spacious interior where your largest bowl or full sized loaves fit easily. There’s no need to cover your dough as the included water tray keeps humidity at an optimum level.

The innovative Brod and Taylor folding bread proofer accurately maintains the temperature you set, in the range of 70–195°F (21–90C), in five degree increments. Its cabinet is built of super tough reinforced polypropylene with a clear viewing window. The stainless steel wire rack, power cord and all other parts fit inside the proofer when folded. Inside dimensions are 14.75” x 12.5” x 8.75” high. Outside dimensions are (open): 18” x 14.5” x 10.5” high and (closed): 18” x 14.5” x 2.75” high, so it stores very easily.

Included with the Brod and Taylor Bread Proofer & Slow Cooker is a 55-page booklet with recipes for yeast breads, sourdough, yogurt, butter, cheese, kefir, kombucha, tempeh, and slow-cooker recipes like chuck roast, pulled pork and caramelized "black" garlic.

Pizza dough... artisan sourdough... yogurt... the Brod and Taylor dough proofing box provides a warm, humid environment for more consistent results with rising yeast dough recipes. These include organic whole grain recipes, made-from-scratch bread loaves, pastries, gluten-free yeast bread recipes, soft pretzels, doughnuts, focaccia, cinnamon rolls, and croissants, to name a few. The Brød and Taylor bread proofer is also the ultimate yogurt maker, developing perfect yogurt in either one large, or several smaller containers. Nothing's easier than making delicious yogurt at home with this machine.

In addition to its outstanding core performance as a dough proofer, this versatile Brod and Taylor product is also a slow cooker, yogurt maker, hot plate and more!

Brod and Taylor's innovative bread proofing box is a multi-use kitchen tool ideal for home bread bakers—or anyone with an appreciation for scratch recipes, organic cooking and wholesome ingredients. Designed as the ultimate solution for rising yeast dough, the proofer’s consistent low-heat also works as a yogurt maker, chocolate tempering machine, bread crisper, plate warmer and more.

When your bread's been finished, your Brod and Taylor proofer is the ideal bread warmer, keeping it at perfect serving temperature. One elegant, easy-storing appliance does it all, conveniently and efficiently. It’s a great new tool for any kitchen where homemade baking is enjoyed, and it has really taken off among our customers at Pleasant Hill Grain.

The Brod and Taylor bread proofer now has a slow cooker mode! In slow cooker mode, temperatures may be set between 85–195°F (29–90C), in five degree increments. For slow cooking recipes that recommend a low setting in traditional slow cookers, set the temperature to the maximum setting of 195°F. Always use a lid on the pot when slow cooking. The rack and water tray are not used when slow cooking. For best results, use a heavy duty Dutch oven or stock pot with a tight fitting lid. Maximum dimensions for a slow cooker pot are 11.5" diameter and 8.75" high, including handles and lid.

One of the things we like most about the Brod and Taylor bread proofer is the toughness of its construction. Between the details of the design and the quality of its materials, our experience—after an extended period of offering this product—is that breakage is a non-issue. It assembles very quickly, feels solid, and truly is a rugged, reliable performer. We've used one in the PHG test kitchen for years and endorse it enthusiastically.

Michael Taylor, an engineer and longtime bread baker, is well acquainted with the homespun solutions bakers have tried in search of a more controlled dough rise. An inventor at heart, Taylor saw a real problem that needed a remedy. Home bakers needed a tool that offered the confidence and convenience of a professional proofer in an affordable, versatile, space-saving design. After years of careful research and testing he created the world’s first folding home proofer, and it's truly an outstanding product.

Cook's Illustrated recommends the Brod and Taylor folding proofer, finding that it performs well and is easy to use and clean.

Good strong poly bread bags. The Large and Extra Large bags have a gusseted end for full capacity along the entire length of the bag. The Extra Large size adapts to large loaves of various sizes and shapes. Many of our customers put two loaves in the Extra Large bags, depending on loaf size. The Long bags are perfect for baguettes and other loaves up to 20” in length, and have a flat end seam.

The durability of these bags will let you reuse them many times, making them ultra-economical!

We all know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

Hardback, 9-1/4 " x 10-1/4", 320 pages, loaded with beautiful color illustrations.

We have a Bread Baker's Apprentice Book, 15th Edition available on clearance by phone order only. Please call for details.

Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain a l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You'll put newfound knowledge into practice with 53 master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain a l'ancienne. En-route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun

Here's what Peter says about this 15th anniversary edition:

"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tips, the tricks, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." —Culinary Author Beth Hensperger

This remarkably practical two-part gadget transforms a standard plastic bucket into a rugged, gasketed, resealable storage container that's both air-tight. Just snap the outer ring down onto your bucket. The threaded lid turns easily with molded-in grip bars. These lids are heavy duty for years and years of service. The ring has a polymer gasket where it sits against the lid of your bucket, and the threaded lid has another polymer gasket, giving the container an air-tight seal that excludes not only such freeloaders as mice and insects, but moisture too.

The Gamma Seal lid transforms an ordinary bucket into the ideal storage vault for an endless list of materials from grain and other foods to laundry products, pet food, tools, documents, silk ties, lawn and garden products, bait, seeds, oil, disaster supplies... and on and on. They also make lightweight, super-strong totes for camping gear. And did we mention that they're stackable? Our customers come back for more of these. (Make your life easier by ordering a few more the first time!)

All Gamma Lid plastics are food safe, including "heavy-metal-free" pigment in the colored lids, and all Gamma products are BPA-free. Gamma Seal lids do not include the bucket. Please note that color tint of plastic buckets can vary, so Gamma Lid colors may not perfectly match with the color of any given plastic buckets.

These 12" Gamma Seal lids fit 3-1/2 gallon or 5 gallon or 6 gallon buckets with standard top outside diameter of 11-3/4" to 12-1/8". If you want to use Gamma Seal Lids on buckets you already have, be sure your bucket tops have an outside diameter that falls within that range. (The buckets offered by Pleasant Hill Grain all have the proper top diameters to accept their respective size of Gamma Seal Lid.)

To install we recommend a large rubber mallet, or lay a 2x4 across the lid and strike with any heavy hammer. If a lid ring doesn't want to start on a bucket easily, submerging the ring or bucket rim (or both) in hot water will ease the connection.

Lids are sold in sets of three of each color. Colors include white, black, green, yellow, red, blue, and orange.

Note: If using oxygen absorbers in plastic buckets, you need to use standard hammer-on lids (not Gamma Lids). Gamma Lids are airtight, but are not designed to counteract the force of pressure that's created when all of the oxygen in the container is removed by oxygen absorbers. Once the standard lid is initially removed to start using the contents, a Gamma Lid can be used to re-seal the bucket against moisture, rodents and insects. A quality bucket and hammer-on gasketed lid will provide a fully adequate oxygen barrier for at least a couple years of storage. For even longer term oxygen-free storage, inside your buckets you can also use Mylar liner bags which, when heat-sealed shut around your food, will effectively block oxygen permeation for years and years.