Banneton is too wide | The Fresh Loaf

I’ve been baking in an oblong clay cloche. When I move the proofed dough from the banneton to the cloche via sling the dough is too wide.

Any ideas about proofing a loaf in a container that is not as wide?

Thanks in Advance,

Dan

Have you tried to cushion the sides or use a linen couche so you can control the width as you will?

But it is not a graceful solution.

I’m going to look into a piece of vinyl square tube. Maybe a down spout for a gutter. But as of now I’m not sure what might be the best solution.

Thanks for the thought,

Dan

Have you tried reducing the hydration to create a firmer dough. Alternatively maybe refrigerate your dough for a few hours before transferring to help firm it and help fix the shape.

I am cold proofing the dough overnight in the banneton. I prefer higher hydrations and I think sitting overnight in the frig most if not all doughs would relax enough to take the shape of the banneton.

Thanks for the input,
Dan