I used to make sourdough successfully years ago and always got lovely results. I always used a linen cloth and a colander to proof my loaves and this was great, but I had to give up bread making for a few years and on returning to it this year, I couldn't find my linen cloth, so decided to invest in some banetons.
they arrived in the post and after watching several videos online I gave them a go.
ive dusted them generously with flour - dough stuck and I had to just chuck it out as the loaf was a disaster on turning out.
ive dusted with semolina as I've seen that used a lot - same results as above
ive tried both flour and semolina - it still ststick
ive tried a wet dough and a dri dough and have given up.
the banetons came with liner and I've used those as well and the dough still sticks. I can't turn it out at all and just end up with a mess.
ive seen a few folk on here mentioning seasoning the baneton, but not elaborated about the process and I can't find any info on this on the site. Maybe that what I'm doing wrong.
can anyone advise?
Replies
Hello milomade,
Have a look at this.
http://sourdough.com/blog/how-care-bannetons
I use rye flour on mine. Rye has less gluten than wheat flour/semolina. Some people also use rice flour.
Good luck with your projects.
Farinam
I've had this problem with new bannetons. I now spray the banneton with a light coating of cooking oil before sprinkling with rice flour. This method helps the flour to stick to the sides of the banneton and gives good release. After a bit the banneton seems to become sealed and sticking ceases to be a problem.
Gongoozler
Hey Milomade,
Simply make a mixture of brown rice flour and whole wheat flour at 50/50 and you will never have a dough sticking to any banneton.
Happy Baking
www.natscuisine.com