Before I post any of my outcomes I want full disclosure on equipment. I think the outcome of the breads (or any baking for that matter) is affected equally by quality ingredients as it is by the quality of the equipment. I can’t stress enough the importance of understanding how your oven performs. Having them calibrated is so very important to a good outcome. If you can’t have it calibrated, know how off the oven is and compensate with the appropriate temperature adjustments.
I am using a 6 year old set of GE Profile ovens. The top oven has both a convection and proofing feature. The bottom oven has none of the bells and whistles. For mixing I have a KitchenAid Heavy Duty mixer which is truly the workhorse of my kitchen. For hearth baking I have two oven stones that are well seasoned. A recent addition to my cucina is a bread/pizza peel. Get one if you can, they’re spiffy!
As far as ingredients are concerned, I shop a couple of places. I use two types of flour (for a majority of the recipes): King Arthur Unbleached Bread Flour and all purpose flour that I bought at our local warehouse store. For the rest of the ingredients, you can find them at the regular grocery store. I have found my local coop to be particularly great for specialty items such as different types of flour, nuts, and instant yeast; all of which I can buy in bulk.
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