I'm having a hard time transfering my dough from the banneton to the heated dutch oven without collapsing or misforming the loaf. It comes out of the banneton easily, but it's so pouffy that it tends to collapse or de-form before I can drop it in the dutch oven. Suggestions?
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Hello ricksca,
Take a sheet of baking paper the length of your banneton and place it over the top and grip the paper with your fingers against the sides of the banneton and upend the banneton onto your bench top. Remove the banneton and you have your loaf nicely seam side down ready to be slashed. The pick up the baking paper by the edges, lift it up and place into the oven.
Good luck with your projects.
Farinam