My plastic colander is full of holes (as expected of a colander) so you'll need something to prevent an odd pattern on your boule. Wet dough will stick to plastic, and get caught in the holes. I use a rough linen cloth and dust it with rice-flour. Never had it stick, even with high-hydration dough.
are, you could use it without a cloth. Sprizt the colander with water and then sift a mixture of rice and all purpose flour on the walls of the colander. Let dry and sprinkle more of the flour mixture and then use for your dough.
I did this with cheap plastic baskets and it worked very well.
i didn't have rice flour, only spelt, and the spelt allowed for some sticking, but it was still my first loaf that was deliberately shaped. i'm going to try the screen colander with only flour and see how that goes, then try it with a dishtowel with rice flour and compare results to the plastic one.
Go to Wal-Mart. buy several 16x16" dinner napkins made out of nylon or polyester. dust with flour after placing in the colander. Add the loaf and dust top then fold rest over the top. Place in a large plastic bag and overnight ferment in the fridge. bake in the am. The synthetic material is thin and finely woven and works perfectly and in my opinion better than bakers linen and far cheaper too. About $2 each and edges are already bound. If u can't find them, u can buy the material at a fabric store, cut to size, and use a lighter to flash the edges with flame briefly to slightly melt the edge to prevent unravelling. Any synthetic with a fine weave will work. That size will also allow for baguettes too. Cheers...
napkins, huh? i was wondering about them yesterday - i actually did some browsing on amazon, but was clueless what was better or worse to use. so synthetic is better than cotton? does it stick less? by the way, i live in los angeles where walmarts, targets and all sorts of stores are plentiful, so i can definitely get some 16" napkins.
i was trying to follow a recipe exactly yesterday/today, and she called for an 18 hour ferment at room temperature followed by a 1 to 2 hour proof, also at room temperature. overnight in the fridge sounds better!
thanks for the advice - i need all the help i can get :D
My plastic colander is full of holes (as expected of a colander) so you'll need something to prevent an odd pattern on your boule. Wet dough will stick to plastic, and get caught in the holes. I use a rough linen cloth and dust it with rice-flour. Never had it stick, even with high-hydration dough.
good point. thanks!
are, you could use it without a cloth. Sprizt the colander with water and then sift a mixture of rice and all purpose flour on the walls of the colander. Let dry and sprinkle more of the flour mixture and then use for your dough.
I did this with cheap plastic baskets and it worked very well.
Danni3ll3, i will keep an eye out for a plastic colander with fine holes and try what you suggested.
i ended up using a screen colander today like this one
https://www.amazon.com/Kitchen-Strainer-Sturdy-Handle-Wider/dp/B06XGHP6S9/ref=sr_1_6?
with a dishtowel in it.
i didn't have rice flour, only spelt, and the spelt allowed for some sticking, but it was still my first loaf that was deliberately shaped. i'm going to try the screen colander with only flour and see how that goes, then try it with a dishtowel with rice flour and compare results to the plastic one.
Go to Wal-Mart. buy several 16x16" dinner napkins made out of nylon or polyester. dust with flour after placing in the colander. Add the loaf and dust top then fold rest over the top. Place in a large plastic bag and overnight ferment in the fridge. bake in the am. The synthetic material is thin and finely woven and works perfectly and in my opinion better than bakers linen and far cheaper too. About $2 each and edges are already bound. If u can't find them, u can buy the material at a fabric store, cut to size, and use a lighter to flash the edges with flame briefly to slightly melt the edge to prevent unravelling. Any synthetic with a fine weave will work. That size will also allow for baguettes too. Cheers...
napkins, huh? i was wondering about them yesterday - i actually did some browsing on amazon, but was clueless what was better or worse to use. so synthetic is better than cotton? does it stick less? by the way, i live in los angeles where walmarts, targets and all sorts of stores are plentiful, so i can definitely get some 16" napkins.
i was trying to follow a recipe exactly yesterday/today, and she called for an 18 hour ferment at room temperature followed by a 1 to 2 hour proof, also at room temperature. overnight in the fridge sounds better!
thanks for the advice - i need all the help i can get :D