Bannetons in Brod and Taylor Proofer?

I use a banneton in the B&T proofer.  No problems.  I dust the banneton with a mix of rice and rye flour.  I tip the risen dough into a preheated La Cloche.  My Banneton is the cane circular one from Bakery Bits.

The La Cloche and the B&T have significantly improved my breadmaking.  Wouldn't be without either.  I am not a commercial baker, just bake for myself.

The 12-quart Cambro container I use to mix Forkish formuals also fits inside perfectly.

If I had to make a choice, I'd give up my mixer over the B&T proofer.  It's that good.

Hi lindyD-

After reading so many rave reviews for the B & T on this site, I decided to go for it. I just got it yesterday and used it last night to refresh my starter.  It seemed like it worked well.

My main concern is that I lam used to making 2 large loaves usually using Hamelman's formulas. What is the best way to do this in the proofer? I know I could pan them, but I usually like the batard shape.  I have a couche, but I am wondering if there is enough space to put the 2 loaves on one level in it. Maybe you can tell me how you have handled this, assuming you have made batards using the proofer.

Hi Caryn,

Yes, I proof batards in the Brod & Taylor.  They go in my linen couche in a stainless steel broiler pan.

Luckily the pan fits inside the proofer and by using a piece of cardboard covered with a (clean) nylon sock, I can easily flip each batard out of the pan and move it to my peel.  

Love Hamelman's Bread and often bake his Vermont Sourdough - but those are retarded overnight, so I don't have to use the proofer for that formula.

A few years ago Sylvia did a lot of experimentation using cookie racks.  http://www.thefreshloaf.com/node/25683/new-proofer-folding-cooling-racks

Finally, last weekend I mixed the Field Blend #2 from Ken Forkish - because of the amount of dough, I have to use larger bannetons and they don't fit side by side in the proofer.  Solved that one by placing a soup can in the proofer and using it to elevate one of the bannetons.  

You might have to experiment a bit, but it definitely is doable.

Am certain you'll come up with a creative solution.  Can't see why a cardboard box (with low sides) of the right dimensions wouldn't work.  All you need is something to support the couche and batards.  That might be low tech, but who cares?

Enjoy the proofer - and your great Hamelman breads!

Lindy

When I had to use the soup can to elevate one banneton, Caryn, I didn't notice any discernable difference.  And I misspoke about the formula.  It wasn't a Forkish formula, it was Hamelman's Five Grain Sourdough.

With the exception of Reinhart's pain l'ancienne, I bake only sourdough and without fail, always calculate the desired dough temperature (DDT) before starting the mix. Makes planning so much easier.

For the bulk fermentation, I'll program the proofer to match the DDT.  

Final fermentation:  Hamelman gives the temps for the final proof so I follow his advice; Forkish gives more wiggle room.  He likes 70F and a three/four hour proof for those formulas which are not retarded overnight - but points out you can always manipulate time and temperature to fit your schedule.

While I have lots of bread books, Hamelman and Forkish are the only ones I use.  Hamelman in the autumn and winter, Forkish the the spring and summer.  And sometimes in the winter, depending on my weekend schedule.

Hamelman is my learned professor and is precise.   Forkish is a guy I like to hang out with because he's funny and relaxed.  Plus, his formulas result in pretty good bread and the timing is perfect for my summer schedule:  I feed the levain in the morning, then go out and play on the water (I paddle a kayak), mix the dough mid afternoon, shape early evening, then retard the shaped loaves overnight and bake the next morning.  Fortunately, the 12-quart Cambro tub Forkish recommends for mixing the dough (and it's all done by hand only), fits perfectly into the proofer for the bulk.

I will post it tomorrow, hopefully. It may take me a while because I don't have it in a format that I can just scan, so I will have to type it out. A friend told me that it was a favorite of the breads that I have made.

-Caryn

Double fed sweet levain is a nice formula. It's how I make most of my breads

i just tried to add the recipe, but it lost all of the formatting. I will try again later.

Multigrain Seed Bread

This is my adaptation of a recipe from "Baking By Hand."

Mix levain 12 hours before baking day:
Starter (100% hydration)- 38g (1 1/3 oz.)
Water- 132g (4.7 oz.) 75ºF/20º C
Bread Flour- 227g (8 oz.)

Dough-
Whole wheat flour- 427g
Bread flour-180g
Levain- all from above
Water- 491g 
Salt- 2 2/3 tsp (18.6g)
Yeast- .83 tsp (3.3g)

Seed Mix-
Note that 231g or 8 oz. will be added to the dough, and the rest will be used to coat the crust.
Sunflower seeds- 77g (2.7 oz.)
Sesame seeds- 77g (2.7 oz.)
Millet- 77g (2.7 oz.)
Flax- 38g (1.3 oz.)
Rolled rye- 38g (1.3 oz.)

On baking day, mix dough ingredients except for salt and yeast until a shaggy mass. Leave in warm place (80ºF/25 ºC) for 30 minutes. Then mix in salt and yeast until dough develops a bit of a sheen. Add 232g. (8 oz.) of the seed mix and mix well. The following folds will ensure that the seeds are well mixed in:  Let dough rest for 30 minutes. Then do a four-fold (folding dough from bottom, top, left, right), turning the dough over and back into the bowl. Repeat 30 minute rest and fold until you have folded 3 times all together. Let rest a final 30 minutes. The resting and folding should take about 2 hours.

Divide into two loaves and pre-shape and let rest covered for 20 minutes.

Shape into batards. Then spray with water and roll into remaining seed mix (76g or 2.6 oz.). Let proof until fully risen-until  it feels airy and holds a fingerprint when pressed into the surface. This may take up to 2 hours.

While the dough is proofing, prepare the oven for baking as usual with baking stone, etc. and preheat to 450ºF

Score loaves and bake 30-35 minutes, turning loaves around after 15 to 20 minutes and checking towards the end of baking to see if the oven should be lowered or loaves need to be covered if they are getting too brown.

Let cool at least 3 hours before cutting.

If you have any questions, please let me know,

Caryn

I just made this. I was able to fit 2 batards in a 13 X 9 baking pan using parchment paper creased in the middle. The two loaves "kissed" a bit, but I was able to get them apart easily for a good bake.