Banneton too long for Dutch oven

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Aleik on 22 Jul 2018 at 09:04

Hi, 

I'm in the process of making my first sourdough loaf...first time using a banneton...and a Dutch oven...and sourdough starter. It has "fail" written on it front to back haha.

Levain is looking good, it's just been added to an autolysed mix, will be bulk fermenting soon and shaping later on, to go in the long banneton (prepped with a coating of flour etc) to prove in the fridge overnight.

Daft little oversight -  I've recently realised a Dutch oven is recommended to keep a humid environment for the loaf. The one I have is just too narrow. A round banneton would have been great, but it was a birthday present and what did I know a fortnight ago when I asked for one?

Can I tip it out tomorrow and tuck the long ends in for it to fit, or will it return to the shape of the banneton? I also have an oblong vessel just big enough, which could be upturned onto a pizza stone for an improvised effort.

Hoping I can tick as many boxes as possible, so it's an edible loaf.

Thanks in advance

isn't it?

While far from being an expert, here are a couple of thoughts:

  • in my experience, even if the dough is shorter than the banneton, by the time it proves it will spread to fill
  • if you have a pizza stone, your oblong vessel might work if it's got handles and you're fairly confident that you'll be able to place the hot vessel over your loaf with decapitating it (ask me how I know)
  • or, you could attack the problem the other way 'round and bulk your dough into a cloth-lined round colander or basket, then bake in your Dutch oven

Just my two cents…

Have fun, whatever you decide!

Carole

I suggest using your other vessel turned upside down. Many people use stainless steel bowls or turkey roaster pans (as long as the handles allow it) to trap the bread’s steam while baking. 

Managed it, just about! Can't tell if it was a little doughy in the middle but it tastes good. It also only rose to fill half the banneton, doing most of the work once in the oven. 70% hydration, was very difficult to work with as a dough, but something to get used to I suppose! 

Thanks for your suggestions, went with the casserole option, just with the lid on it.

Congrats on your overturned casserole.

Had another thought about your banneton. What about creating a "false end" by placing a piece of egg carton or some such? Or you could continue folding your shaped dough…

Lovely crumb. Enjoy it!

Carole

take the previous suggestion and try wadding up paper towel or cloth in the ends to make a round shape for the dough.   Loaf looks good!