Hi Everyone
I've just started making sourdough - made 3 batches so far.
The first and third batch stuck like mad to the tea towel when I tried to turn them out.
Batch two turned out great but there was about half a kilo of flour on the top of the loaf.
My question though is whether a banneton will make it easier to turn out or it'll be a similar problem? Is it just part of sourdough to have a really floury loaf?
Thanks for your help. Apologies if this has already been dealt with previously...
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A tray covered with a cotton cloth floured with cornflour works great for my big loafs.
other options here:
http://sourdough.com/forum/dough-sticking-banetton
Have been making SD for about two years trying various ways to get that perfect loaf. The most helpful tip I stumbled across was to use a linen cloth to which the dough will never stick. I line my banneton with a linen tea-towel, pu the dough in to rise and when I turn it out onto a board to slash before baking it NEVER sticks. Try it! But make sure the material is 100% linen.
happy baking
Doughball
Thank you for the tip
I am new at sourdough making. My problem has been that once the dought has rissen I place it on the baking try and the bread spreads it tastes nice the crumb is perfect, but I get a flatish loaf. Your idea of baking it in the mixing bowl seems a good one. I will try and I do next time. I see pics of other sough dough loafs and they are perked and perfecly round, but mine never come out that way. How do they do it?
Bake it in a smaller dutch oven, which you preheat in the oven at 500
Like some others, I find that smearing a bit of olive oil in the bowl before the last proving helps the dough to turn out of the bowl better.
Also adding a bit of semolina to the flour you use on the bench helps prevent to dough sticking to the counter top.
I haven't tried the "linen cloth" trick but will definitely give that one a go, if I ever get fed up of the taste of olive oil... although that's not likely as I'm 53 years old and still like it!
Best wishes
I've literally just had a phone call from a friend that reads my blog http://outbacklarder.blogspot.com.au He was ringing to thank me for making his life so much easier by recommending rice flour for flouring his teatowel. (A tip I picked up on this site) He used to have so much trouble with the dough sticking when he used wheat flour. I was having the same trouble with my bannetons until I started using use rice flour to dust them.
Good luck with your baking.
Yep Rice flour. i actually like wholemeal rye, so I do a 50-50 rye and rice and haven't had a problem since.
Agree if you use a very hard cloth with little free fibre it will also stick less...
Another thing - it's really hard to get any flour to sit neatly on a folded ridged cloth in any bowl. So put some on the cloth, but also add some to the skin of the loaf before inveting it into the bowl. A modest amount in both areas means you don't end up with a loaf that looks like Mt Blanc in winter...