For those that are not aware of “dough binders” this information might save your day.
I’m not sure if Teresa was the first to develop this technique, but here is her video detailing the procedure. https://youtu.be/ONWbvznkr7s I believe this trick should be in every baker’s bag.
If you remove the band after the crust sets there will be no discoloration. I haven’t had problems with the parchment band sticking to the bread.
Unless you know about dough binders, it is fairly unnoticeable on the finished loaf.
Dan
Thanks Dan!
And actually, I was looking at my tart circles the other day, thinking: "hmmm, I wonder…" Thanks for sharing!
I also thought about cheese cake pans with rings also. But the parchment is easy and can be adjusted to any size needed.
The results I get are impressive.
Dan
Tart circles? Sheesh, I've been living here too long. I was just looking the other day at an adjustable pastry ring, certain that I'd find a use for something like that. But I love the parchment solution, so elegant!
BTW, your loaf looks great and probably didn't need the girdle at all.
Best,
Carole
If you do your dough right, there will be no need for crutches like that.
I couldn’t agree with you more, Old School. But unfortunately things don’t always go as planned for me :-)
Dan
the best laid plans... and all that.
Innovation comes from necessity. And we don't aim for doing a dough wrong. However we're also in the business of saving doughs that go wrong.
Nice post Dan.
Thank you for this neat trick! Building on this idea, I am thinking a free form bouile, in a spring form pan could be baked in a well sized dutch oven covered with ice around the bottom; for an extra special shot of steam! Eureka, necessity truly is the mother of invention!
Will Try!
Pie dish also works for proofing and baking.