Hi All,
I still have not mastered the art of transferring from banneton to oven without my dough deflating. To compensate, I purchased one of these, and then another because they're allowing me to just slash and put in the oven without any "flop":
http://www.yourhomedepot.com.au/products/chicago-metallic/perforated-fre...
They are non-stick, but have little holes that catch my wet dough, so I cover them with silicon mats to avoid the annoying clean-up. Works a treat. All of my bread photos were baked this way.
Hope this helps someone.
Jason.
PS: I have no affiliation with the product or the shop.
I still have not mastered the art of transferring from banneton to oven without my dough deflating. To compensate, I purchased one of these, and then another because they're allowing me to just slash and put in the oven without any "flop":
http://www.yourhomedepot.com.au/products/chicago-metallic/perforated-fre...
They are non-stick, but have little holes that catch my wet dough, so I cover them with silicon mats to avoid the annoying clean-up. Works a treat. All of my bread photos were baked this way.
Hope this helps someone.
Jason.
PS: I have no affiliation with the product or the shop.
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