I'm Breaking in a New Banneton tomorrow - Suggestions Please
I have a brand new Banneton I will be using for a Spelt and Rye bread I'm working on today. Any suggestions for breaking in a new Banneton / Brotform would be appreciated.
And leave to dry. Sprinkle liberally with flour (not the only option but 50:50 mix bread flour and rice flour is good) and work it in with your hand making sure it's fully dusted. At the beginning you might find it'll need more flour but the more you use it the better it'll be for not sticking. After each use brush/knock off excess flour, (no need to wash each time) allow to dry if its had a wet dough in it and store in a bag or something airtight.
Good advice Lechem - thanks. I'm going out to fill a 25# propane bottle and will pick some up on the way. I used a hard bristled brush to smooth away the willow reed chaff and will do as you say. I am afeared to get it wet, but it's cold out (21°F) and the heat is running, so I'll leave it on the cast iron radiator to dry.
Curious about the purpose of storing in a airtight bag? Mine have been left out and I certainly don't mind enclosing them but am wondering of the reason.
But I'm scared of little critters. With bannetons having flour in them I prefer to store them in a way that's least likely to attract them. At the very least I'd pit them in a closed bag.
When I first got my brotoforms I did not brush them out after each use. I left the flour in that I had so carefully rubbed into the gaps and ribs. One day I found tons of little moths flying around when I opened the cupboard. Weevils! Since then I have brushed out all the flour. I do not, however, bag them, and I have never had that trouble (with my brotforms) since that day. That day was a nasty mess to clean up though.
Lesson learned: Brush out the brotforms after use, and don't leave in so much flour that the evil weevil can find a place to make a nest. And, bag them too if you think it is more secure. I've not felt the need, but if an evil weevil moves in I will change my tune right fast.
Thanks! I didn't really consider critters (yikes) but that does make sense. I do brush out the loose flour so maybe it's not too big of a deal but I'll consider bagging them...I guess the only concern there would be to make sure they are 100% dry before doing so.
if you are going to store them in s plastic bag. I use plastic baskets and i guess I left them a touch damp when put them in the bags because I had some mold the next weekend when I went to use them. Being plastic, the dishwasher got them nice and clean.
parts you don't want to know about so it's better to use the flour before the weevils hatch and take over - Lucy says they are worse than the walking dead and will eat you alive from the inside out if given half a chance. I'm almost tempted never to use a basket again for making bread! I dry mine in the AZ sun hoping the UV will kill off anything left in there.
Leave it to the weekend bakery to have a video just to answer this exact question. I personally use the 50:50 wheat:rice flour that Lechem mentions, but here you go:
it gets sun for the entire morning and can be quite hot. After use I leave them for about 2 days, banging out any surplus loose flour (50:50 rice:white flour) and then I store them in cupboard in a ziplock bag. No mould, no critters, all good :) the thought of weevils or moths gives me the heebie jeebies, so very careful about this. also keep pantry moth bait station in my pantry as I have been caught in the past with dodgy wholewheat flour!
happy baking all, may we all stay moth and weevil free. :)
the cooling oven, cracked open door, on a rack, to dry while the loaf is cooling elsewhere. I also put into a large zipper bag when dry and not in use. No boule weevils here! :)
And leave to dry. Sprinkle liberally with flour (not the only option but 50:50 mix bread flour and rice flour is good) and work it in with your hand making sure it's fully dusted. At the beginning you might find it'll need more flour but the more you use it the better it'll be for not sticking. After each use brush/knock off excess flour, (no need to wash each time) allow to dry if its had a wet dough in it and store in a bag or something airtight.
There are videos on YouTube too.
Good advice Lechem - thanks. I'm going out to fill a 25# propane bottle and will pick some up on the way. I used a hard bristled brush to smooth away the willow reed chaff and will do as you say. I am afeared to get it wet, but it's cold out (21°F) and the heat is running, so I'll leave it on the cast iron radiator to dry.
Curious about the purpose of storing in a airtight bag? Mine have been left out and I certainly don't mind enclosing them but am wondering of the reason.
Cheers
But I'm scared of little critters. With bannetons having flour in them I prefer to store them in a way that's least likely to attract them. At the very least I'd pit them in a closed bag.
When I first got my brotoforms I did not brush them out after each use. I left the flour in that I had so carefully rubbed into the gaps and ribs. One day I found tons of little moths flying around when I opened the cupboard. Weevils! Since then I have brushed out all the flour. I do not, however, bag them, and I have never had that trouble (with my brotforms) since that day. That day was a nasty mess to clean up though.
Lesson learned: Brush out the brotforms after use, and don't leave in so much flour that the evil weevil can find a place to make a nest. And, bag them too if you think it is more secure. I've not felt the need, but if an evil weevil moves in I will change my tune right fast.
Best of Luck
OldWoodenSpoon
I asked... how would I know if there were any in my flour? She asked me if I've ever seen my flour "move"?
Well that's all I needed to hear.
Thanks! I didn't really consider critters (yikes) but that does make sense. I do brush out the loose flour so maybe it's not too big of a deal but I'll consider bagging them...I guess the only concern there would be to make sure they are 100% dry before doing so.
[Dinner in the officers' mess. The captain is inebriated, but asks apparently seriously]
Capt. Jack Aubrey: Do you see those two weevils doctor?
Dr. Stephen Maturin: I do.
Capt. Jack Aubrey: Which would you choose?
Dr. Stephen Maturin: [sighs annoyed] Neither; there is not a scrap a difference between them. They are the same species of Curculio.
Capt. Jack Aubrey: If you had to choose. If you were forced to make a choice. If there was no other response...
Dr. Stephen Maturin: [Exasperated] Well then if you are going to *push* me...
[the doctor studies the weevils briefly]
Dr. Stephen Maturin: ...I would choose the right hand weevil; it has... significant advantage in both length and breadth.
[the captain thumps his fist in the table]
Capt. Jack Aubrey: There, I have you! You're completely dished! Do you not know that in the service...
[pauses]
Capt. Jack Aubrey: ...one must always choose the lesser of two weevils.
[the officers burst out in laughter]
I remember that scene (even if it is adapted).
i keep my bannetons in the freezer.
Wrapped?
But my freezer is filled with homemade bacon and sausages, as well as summer vegetables and fish.
if you are going to store them in s plastic bag. I use plastic baskets and i guess I left them a touch damp when put them in the bags because I had some mold the next weekend when I went to use them. Being plastic, the dishwasher got them nice and clean.
parts you don't want to know about so it's better to use the flour before the weevils hatch and take over - Lucy says they are worse than the walking dead and will eat you alive from the inside out if given half a chance. I'm almost tempted never to use a basket again for making bread! I dry mine in the AZ sun hoping the UV will kill off anything left in there.
Leave it to the weekend bakery to have a video just to answer this exact question. I personally use the 50:50 wheat:rice flour that Lechem mentions, but here you go:
https://www.youtube.com/watch?v=O3w46Q5LBr8
Edit: here is another good guide...
https://sourdough.com/blog/how-care-bannetons
it gets sun for the entire morning and can be quite hot. After use I leave them for about 2 days, banging out any surplus loose flour (50:50 rice:white flour) and then I store them in cupboard in a ziplock bag. No mould, no critters, all good :) the thought of weevils or moths gives me the heebie jeebies, so very careful about this. also keep pantry moth bait station in my pantry as I have been caught in the past with dodgy wholewheat flour!
happy baking all, may we all stay moth and weevil free. :)
Leslie
the cooling oven, cracked open door, on a rack, to dry while the loaf is cooling elsewhere. I also put into a large zipper bag when dry and not in use. No boule weevils here! :)
The dry heat of a open oven? I did the same, so thanks for the idea. Take a look at my creation, please.
http://www.thefreshloaf.com/node/50045/no-knead-spelt-and-rye-77-hydration