I have previously used wholemeal rye to coat my loaves prior to baking or in the banneton to prevent sticking. Recently I have used rice flour too. However these tend to discolour (especially the rice flour) when baking.
I do love the contrast of nice white flour patterning from the banneton or against the slash and plenty of the bread on TFL looks just wonderful.
I tend to flour, slash, spray then bake either in a Dutch Oven or on a tile and cover with an upside down pyrex bowl (230c)
Am I doing anything in particular that discolours the flour? Should I use another flour?
Any advice would be most welcome, thank you :)
Possibly unrelated, but I decided a while back to buy a gluten-free baking power as I sometimes make GF cakes, etc. so thought I'd just stock the one type... However recently when using it to bake scones I found that they were coming out speckled on-top! The was the rice flour used in the baking powder causing the speckles - not normally visible in cakes, but they were showing up in my scones...
As for banetons - I use plain white bread flour. If it discolours (darkens), then it's been "boldly baked", or "well fired", or on its way to toasthood :-)
-Gordon
you say banneton , but is it also a pullman pan loaf/? if the flour on top turns too dark, it may be in there too long? is that what you mean? i am trying to keep up with all of you!
Rice flour, no water spray :)
What a beautiful loaf! And a nice plate ;-), too!
to distract from the misshapen loaf .......... if you look again you will see that it is a bit weird towards the back. I started out with a half cut then went mad with the cuts at the front! (I never learn!)
...to see what cuts do to the shape of the loaf! --bear claw--
connecting one end of all the palm cuts will give you another
and crossing over each other yet other effects...
:)
I use a combination of 50/50 rice and whole wheat to line my banneton.