Hi, please can anybody help me. I have been trying to make a sourdough loaf and all goes to plan except when I try and take the dough from the proving basket to the stone.
The rise is fine but when I transfer it to the baking stone it just sticks and tears. I have floured the basket and also the dough.
Any suggestions? I am wondering if my dough is to wet to begin with?
Also, does anyone have a recipe for a crustry white cob?
Thanks
Simon
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Replies
Hello Simon,
Whatever you don't despair.
Often people use rye flour or rice flour for dusting as they have a lower/no gluten content. Semolina is another alternative but not good for baskets - more for your peel to transfer to the stone in the oven. Bread/high gluten flours tend to just turn to glue.
Can't comment on the dough without a recipe/hydration.
As I understand it, a cob is just a particular loaf shape so almost any white bread recipe should do.
My 'standard' loaf is the Pane Francesa from SourDom's beginners blog on this site. This might help with your other problems as well if you take the time to read it.
Good luck with your projects.
Farinam
I spray the banneton with a very light coating of oil before sprinkling it with rice flour. This gives a good release.
Personally I turn the dough out onto a piece of baking parchment, slash it and then lift it onto the stone (I use a La Cloche).
Can't comment on hydration without knowing your recipe - I don't subscribe to the modern high-hydration, no knead trend. I like a well kneaded dough with hydration around 60% which works well for me.
I spray the banneton with cooking spray and then dust it with fine semolina - the way you'd flour a cake pan for a sponge - and I've never had any problems with it sticking. Using regular flour will definitely not work.