Hi all,
I've mainly used a floured banneton to prove loaves in my year of baking, with the cloth resting on top. My latest bake used the cloth to line the banneton, dusting it with AP flour, loaf in and a tea towel for on top.
Scoring was very difficult, as I imagine the liner drew moisture from outer part of the loaf, making it very tough and snaggy, even with a fresh blade.
I can't find rice flour anywhere nearby. Any tips on keeping the cloth lining not so thirsty? Could I spray with water, or will that cause problems?
Thanks
here. How long is the dough fermenting in the banneton? What is the dough hydration?
There are a variety of flours with which the banneton/cloth can be dusted. Main function is to withdrawal moisture to thicken the dough surface without forming gluten. Any non-gluten flour, bran, seeds, starch will normally work. This also includes rye flour, barley flour, rice starch, corn starch, bread crumbs, bird seed, oat flakes, chopped or grated nuts, instant mashed potato flakes, and the list goes on and on. Open your cupboard and take a closer look at what treasures are hiding waiting for their "hour of fame." It is also possible to roll dough with a sticky surface into a towel spread with one or more of the above suggestions before placing in the banneton.
Have fun!
Thank you for the reply. I assumed thickening the dough surface by withdrawing moisture would impede its rise, have I got this wrong?
I generally proof overnight (anything between 12 and 24 hours in a fridge at 5°C). Hydration has recently reduced to 75%, and the dough has become much more manageable, but I never expected it to be more dehydrated with the lining than if I used the basket.
I have rye flour. I'll dust the cloth liberally with this. I'm judt hoping to remove as much of it as possible, for a blistered effect.
Thanks.
"I assumed thickening the dough surface by withdrawing moisture would impede its rise, have I got this wrong?"
No, but it's only part of the story. Thickening the surface skin creates a container to hold the dough shape, a memory of sorts, while the crumb expands under our control (at least we think we have control) via scoring and heat. We score the surface to direct the expansion. Otherwise the loaf will tear open at the weakest areas in the surface, like where there is no contact to cloth or banneton. The longer the dough looses moisture or dries on the surface, the thicker it will be. That is something you can control. When it thickens is also important. A thick skin can be desired, but too long in the banneton is also not good. Your results will have a lot to do with the hydration of the dough and ambient humidity. Refrigerators tend to dry out food placed inside them especially the automatic defrost ones.
I keep a clean brush handy near the sink (hide it) for dusting flour off hot loaves. You can do that or dust off the excess flour with a pastry brush before it goes into the oven. Misting the dough before scoring can bring out surface effects. Patting the surface with oiled or wet hands (the laying on of hands) is a favourite of mine and let's me "feel" under the surface using my whole hand. (It's magic!) I'm not a big fan of the "poke test" and prefer to wiggle the loaf and lightly press it to judge if and when to score it. The softness of the skin will also help you decide if you want to score the loaf or let it stretch on its own without scoring.
Brilliant. Thank you. There are so very many parameters, it's hard to know what to change. Best one thing at a time, and enjoy the evolution of the loaves. I've just discovered lamination, for instance, which I believe is helping.
Ultimately I'm after more oven spring, and while the dough appears strong and extensible, getting the gluten coils even tighter might be one of the other variables to change, so it really bursts through the scored weak point. That said, I'm starting to believe there's little "wrong" with my dough, but that 250°C as my oven's top temperature just isn't high enough for the first phase of the bake.
Thanks for the info, on skin dehydration especially. Lots to work with!
I use plastic bannetons with cotton liners. I used to use thin woven cotton ones and these ended up pretty wet after an overnight retard.
I've now changed to cotton jersey (upcycled from a white T-shirt!) and this works much better: the dough is drier and the liner is damp rather than wet.
Also I used to have liners tailored to the bannetons with an elastic drawcord, but these tend to ride up. Now I just use a hemmed loose piece of cloth with another smaller piece to sit on top of the banneton as a cover in the fridge.
Lance
Really helpful, thank you!