Danish Dough Whisk Dimensions: 14.5" total. 10.5" long natural wood handle, 4" long x 3.5" stainless wide wire, 3 mm (1/4"). Natural beach wood Handle.
Definitely my most used tool in the kitchen. Watch the video below to see why.
Mixing dough, sponges, and batters with the danish dough whisk is more efficient than using a spoon. This whisk incorporates your dough efficiently without the dough clinging to the tool.
Purchase both sizes as a set on our Gift Page. There is a savings when one purchases both.
Dimensions: 11.5" total, 8.5" long natural wood handle, 3" long x 3" stainless wide wire, 3 mm (1/4"). Natural wood Handle.
We have found a professional fabric that works very well for dough fermentation. It allows the loaves to breath without drying. It's light weight... and even washable! (although I never wash mine).
This material offers a new and hygienic solution for bread-fermentation cloth. The advantages are: the material does not fray, or shrink if washed. It is very flexible, lightweight and naturally resistant to mold.
This is the most important part... it's approved and compliant with food safety standards.
We are offering 23.5"x 36" for $19.99. If you require a Couche longer than 36", email us and we can prepare a size that fits your needs.
Frankie's Notes: I personally use this product and like how light-weight it is...I used to use kitchen towels, but I really like this better. It's very lightweight and sturdy. It holds the dough form well.
You can see this cloth demonstrated in our video, located on the FG Video page.
Made in France.
To keep the integrity of your shaped and risen baguette, the professionals use "flip" boards. These beveled-edge beauties help you grab your baguette and transfer it quickly and cleanly to your peel or baking surface.
Our boards are 27" long and 4" wide. They are beveled on both sides so you can slip the board between your loaves and its couche, allowing you to transfer with ease and accuracy.
You can see this board demonstrated in our video, located on the FG Video page.
Made in America
Our new bread scoring knives are really wonderful. Made in France and also called a grignette, it's made of malleable plastic with a stainless steal, razor-sharp blade. If holding a straight lame is not comfortable to your hand, just bend and mold it until it feels right. A really great feature.
Light as a feather, and complies with food-safe regulations. The very sharp, stainless-steel cutting edge is protected by plastic until it's ready to be used.
This is definitely our favorite scoring blade. Sold in sets of three.
Wow Wow Wow!
Those of you who use bakers percentages, understand that you can duplicate any recipe in any amount, anytime! While figuring out percentages can sharpen your math skills. It is nice when a tool comes along that can assist you with formulas.
"Percentage Weighing" or proportional measuring makes for precise recipes and allows bakers to easily make larger or smaller batches of a given recipe. This has been a long-standing way for bakers to weigh their ingredients in proportion to their main ingredient (flour). This feature is the preferred method for bakers for the simple fact that it eliminates messy math that comes with weighing in teaspoons, cups, etc. - instead you deal with just percentage. Also, measuring this way allows for you to make as little or as much as you want easier.
It works like this: place a mixing bowl on the scale and tare it to zero. Add your flour and note that this is the 100% of the recipe (this is done by simply pressing the percentage key twice.)Next, empty your bowl, replace it on the scale and fill it with the next ingredient to the desired percentage you want. THAT'S IT!
Just complete with the rest of the ingredients and you're done. It's as simple as that. This highly functional digital scale is a MUST-HAVE for any aspiring or professional baker!
The scale has a stainless-steel removable tray, and comes with a removable shield to protect the display and keys from any mess. Check out the video below!
Here are the specs
Color: Silver, Power: 3 AA batteries (included), AC
adapter: (available but not included. $5), Display: Blue Backlit LCD, Tare Feature: Yes, Calibration Feature: Yes, Hold Feature: Yes, Platform Size: 6.8" x 6.8", Scale Size: 9.8" x 8" x 3.8", Weighing Modes: 5 (grams, kilograms, ounces, pounds, pounds & ounces), Capacity: 15lbs!
A great simple tool. Get your work service well-dusted with flour with this handy little flour dredger.
I use one to sprinkle flour (for bread or pasta making), one for cornmeal or semolina on my pizza or bread peel (to allow the pizzas to slide with ease) and one for spices and/or grated cheese! Stainless steel, lightweight and holds 10 oz. 4" h x 2.5" w
You can see this tool demonstrated in our PIZZA video located on the FG instructional Videos page.
Using a rolling pin without handles keeps one's hands more involved and closer to the dough. This allows better control on thickness and less probability to "skip" and/or "fold-over" dough, ruining the smooth surface one strives to achieve.
This beech-wood rolling pin is smoothly sanded hardwood and is the ultimate tool for baking and pasta making.
Also works great for those who like to roll their pizza and bread doughs. Since these doughs have more gluten, they can be more elastic than pastry. The thickness of our artisan rolling pin helps you flatten or shape your dough to the thickness you desire.
Measures 19 inches long by 1.75 inches in diameter.
Provides uniform fermentation throughout your baking system. Vacuum packaging ensures freshness, consistency, and minimal activity loss until opened.
Provides tolerance to higher dough temperatures. Warmer dough temperatures are preferred while using SAF-Instant® Yeast; this decreases the need to cool doughs to maintain proper fermentation. Can reduce mixing time 10% to 30%, compared to compressed yeast.
Store unopened packages at room temperature in a dry location. Recommended shelf life for unopened packages is two years from date of manufacture. Once opened, I keep mine in the freezer.
Red Star® Active Dry Yeast is a special culture of Saccharomyces cerevisiae. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast designed to be rehydrated before use.
Red Star® Active Dry Yeast can be used in all yeast-leavened goods with either straight or sponge doughs. It is normally applied in a ratio of 40% to 50% of compressed yeast weight requirements, depending on the sugar content and type of dough. Active dry yeast should be rehydrated with a minimum of 3.5 to 4.0 times its weight in water at 38-43ºC. (100-110ºF.).
Store unopened packages at room temperature in a dry location. Recommended shelf life for unopened packages is two years from date of manufacture. Once opened, I keep mine in the freezer
Solid beech-wood rollers. Great for corners, and flattening dough in tight areas.
Perfect for pasta, ravioli, and pastry too! Made of beech wood, the long roller end measures 4 inches and has a flat surface, while the smaller roller end is a tapered 2.5 inches. The total length of this tool is 7 inches.
Solid construction. Hand wash.
Including: .25 teaspoon, .5 teaspoon, 1 teaspoon and 1 Tablespoon. Spoons are a great and simple design, made of stainless steel and a must-have for any baker.
Made of heavyweight 18/8 stainless steel for durability and long lasting use. These measuring spoons are ideal for use such as salt, spices, baking powder, etc.
At this price, you may want two sets! (I have 2 sets because one set is always in the dishwasher when I need to use them).
PERFECT for bulk-rising your dough before shaping.
Three containers with three lids... loads of organization.
Square, polycarbonate containers are NSF approved. Each with dual measurements on their sides. 6 liter/6 Quart, 4 Liter/4 Quart, 2 Liter/2 Quart.
A great kit to make pizza and bread making easier.
Use this food safe container for: rising dough, vegetable storage, brining / marinating meats, dry-food storage, storing sauces - etc.
Containers will not retain odors or food flavors after wash. Dishwasher safe, if loaded on the top shelf of dishwasher.
Square, polycarbonate containers are NSF approved. Each with dual measurements on their sides.
8-3/8" X 8-3/8" X 7-1/4"
7-1/4" X 7-1/4" X 7-3/8"
7-1/4" X 7-1/4" X 3-7/8"
Used for more than just scraping dough up from the dough box or counter; this is one of the bakers most useful tools.
Use it for: Scraping/picking up dough balls, dividing dough, cutting dough, scraping work area clean, lifting flour off surface area, etc.
Heavy-duty and non-scratching and measures 5" long. Easy-grip, ergonomic handle.
One for breads and batters, one for meats, etc.
One can never have too many magic wands
FGpizza stocks this book. It may be combined with other stocked items purchased to save on shipping
Frankie G's note: This is the book that started my love of and for woodfired ovens. I built MY OVEN directly from the pages of this book. This book explains building an oven from ground up, and baking hearth-bread from grain to loaves. It's a must for anyone considering building an oven or baking bread from scratch.
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Frankie G's note: To me, this is the most comprehensive and "complete" book about baking, cooking, and using a woodfired oven. We are really proud to offer this to our FGpizza family...
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .
With a 51-inch handle and 27.5 inches of natural bristle to accommodate, you can quickly dust your hearth deck clean of corn meal, semolina, fallen toppings... anything to make the deck debris-free for the next pizza, bagels or bread.
Not advised for sweeping coals, or hot cinders... but the perfect tool for the baker and pizzaiola who wants to keep their cooking/baking surface clean for the next batch.
The 51" wooden handle is very sturdy and constructed from one solid piece of wood. Approximately half-way down the handle starts the 27.5-inch natural tampico brush head.
Made in the USA.
Remember? Nana would (and maybe she still does...) dry her dishes with towels she made and embroidered from flour sacks? Well, we have removed the flour and are offering the the natural towels for you to add to your kitchen.
The set includes 3 oversized dish towels: 20-inch by 30-inch. Made of 100% cotton and hand-woven in India.
Perfect as a general all purpose working towel for the kitchen and throughout the home. Lint-free and absorbent, these floursack towels are excellent for glassware/barware/dinnerware. Floursack towels may also be used to line proofing baskets for rising bread. They are really versatile.
We are offering a natural color. Towels are machine washable.
My grandmother used a pan just like this one. Nonna Agatha, would make her dough the same day and let the dough rise twice, then the final raise in the pan. She made a Sicilian sfincione which our family calls Civata. Her Civata was made with lots of olive oil, a sauce from crushed tomatoes & green onion, then topped with anchovy, breadcrumbs, Romano cheese, and oregano. Our family still makes it for family gatherings.
We have done lots of experimentation with these pans. We've roasted veggies and meats and made great Focaccia, Sicilian Pizza and Sfincione in them, where the bottom of the crust fries to a toasted golden brown. Just delicious.
It is a beautiful white enameled steel pan, measuring 16 inches long, 12 inches wide and 1.5 inches deep. The tapered edges of the pan allows one to remove their Focaccia / Sfincione with little effort. The pan can be transferred from the refrigerator directly to the oven, then to the table. The beautiful white, baked-on porcelain finish makes it really easy to clean.
With enough use, the finish may tarnish just as the finest le Creuset enameled cookware.