Any suggestions on what i can do so i can slash the dough without it sticking to my blade. I generally proof by placing my banneton or tin inside a plastic container. I put the lid on the container and put a hot first aid heading pad on top. I then wrap the container and pad in a first aid thermal foil blanket. I can maintain a temperature of around 26-28 C. I don't spray with water nor put any other water in with my dough as it is quite humid. I have possibly been slightly underproofing which I will endeavor to correct but am also after some other suggestions. Just wondering if my dough could benefit from drying out a bit more on the surface-so leave uncovered for a while. Would some flour rubbed very gently on the surface help? Could lack of surface tension add to this problem. Thanks Karen
Replies
Have you tried dipping your lame in water before the slash? The flour could help too. That sounds like an elaborate proofing setup.
I usually oil my lame with a touch of olive oil and ensure I slash at an angle eg just slashing with one corner of the blade not the whole length.
I am intrigued as to why you feel the need to attach a heatpad and then wrap in a thermal blanket for proving?
The beauty of sourdough is the longer it takes to prove the better the taste developed and breakdown of gluten. Why not do without the heatpad and let the dough prove for longer?Sounds also that you are working a with a 'sticky' dough and may wish to reduce the amount of water/fluid you use to mix before kneading.
Hope this is useful