The Rye Baker

"An instant classic" -- Peter Reinhart
Order from:

Your Frequent
Flour Points

No points earned yet on current order.
Log in to see your
current Frequent Flour point balance.

Links QRCode

Follow us on:

Twitter Facebook Pinterest Instagram

Read our Blog:
The Rye Baker


Equipment & Supplies

Basic Supplies

ONE OF THE GREAT ATTRACTIONS of bread baking as a hobby is that it doesn't take much to get started - a few bowls, a bench knife, a work surface and, of course, an oven.

But there are also tools that add to the pleasure of bread baking - that let us measure more precisely than our eyes and hands allow; that enable us to reproduce and adapt recipes and techniques that have evolved over centuries; that make mixing, benching and baking a whole lot easier.

We at NYB are continually on the lookout for those kinds of tools, and when we find them and think they're priced right, they'll have earned their way onto this page. ( Click here for Care & Use information.)

Item Name Price-
A GREAT BAKING STONE not only provides the baking surface, but also evens out oven hot spots and cuts down the amount of heat lost when the oven door is opened. NYB baking stones are made of cordierite, an industrial refractory material used in commercial deck ovens that's stable to 2300°F/ 1250°C, FDA approved as safe for food, and...

... more info

FEW ITEMS ARE MORE USEFUL for hand kneading, dividing dough and shaping than a bench knife, aka dough scraper. They come in a variety of materials, including stainless steel, nylon, and HDPE, and may have a wooden, plastic or metal grip – or no grip at all. We like a 3" x 6"/7.5cm x 15cm stainless steel blade with a wooden grip,...

The Ozeri Zenith is the ultimate home kitchen scale, combining beauty, ease of use and durability. The Zenith features: Award-winning design made of the highest grade SUS304 Stainless Steel, with fingerprint resistant coating. Large high-contrast blue backlit LCD screen displays weights in lb, oz, g, fl.oz., and ml. Features an...

German bakers use these beautifully constructed brotforms, which wick away surface moisture to produce crisp, thin-crusted loaves, for proofing slack, high-hydration doughs. This 9"/22cm round form holds up to 2.27lb/1.0kg of dough.

These imported French willow bannetons have helped generations of bakers produce perfect rustic boules and sell elsewhere for up to $40. Holds up to 3.3lb/1.5kg of dough. This is the genuine article, perfect for an authentic Poilâne-style mini- miche .

Not only did the old-school bagel bakers roll their bagels by hand; they also used these natural-fiber covered Western red cedar boards for the first few minutes of baking in order to get an even bake and perfectly round cross-section. The boards measure 16"/40cm long by 3½"/11cm wide. To use them, thoroughly wet down the burlap...

Nothing is softer or more absorbent than bristle. This pastry brush is made up of 3"x2" bleached and sterilized natural boar bristles epoxied to a con- toured hardwood handle. Brown plastic ferrule. Withstands temperatures of up to 500°F/260°C.

Keep your baked goods fresh or freeze them in these 6"x4"x15" x1.0 mil gusseted clear poly bags. Sold in packages of 100.

Copyright © 2019 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.