I have always proofed my bread in the banneton seam side up and scored the bread before baking seam side down. I sometimes find the ear makes it hard to slice .
I want to try proofing seam side down so I can bake the loaf seam side up and not have to score. I usually pre-shape my loaf and let it rest about 1/2 hour then do a final shaping and put the loaf in the banneton seam side up and proof overnight. I then score the loaf before baking.
If I want to try proofing seam side down and baking seam side up how much pre-shaping and shaping should I do. I always thought the pre-shaping and shaping helped to form a tighter crust but this may not be necessary if I want to proof seam side down and bake seam side up. I know this will give me a random pattern on the loaf as it expands during baking but I want to give it a try. Can I just dump the dough out of the bulk fermentation container and do a rough shape then place seam side down in the banneton or should I shape and let it rest before placing in the banneton?
I think the rupture lines after baking will probably be as much or more difficult to slice. You may want to look into a better bread knife.
I have a Mercer which is supposed to be one of the best. I am looking for something other than scoring with a lame.
Believe it or not - it's the same - except for the appearance. Enjoy!
Take a look at the uncut loaves as well as the cut loaf . 3 boules. I never score anymore, stopped years ago. Have never pre- shaped and do what you posited, dump out lightly gather into a soft shape turn a few times on the lightly floured counter and “ plop” into the banneton with the rough side down.
Never a problem, always a nice unique design and no problem slicing. In fact with the strong scoring the knife breaks through those exaggerated scores and the slices break , in my experience. Try it and see what you think.
That looks like what I want to try. Thanks.
I’ve made plenty of porridge loaves but the Yudane makes ALL the difference. Texture is enhanced in a great way. Very flavorful.
Watch the water addition as everyone’s porridge is completely different. I flake my own grain,that’s a big difference, I used barley but if you use oatmeal or other that’s difference # 2 . I don’t “ cook” the oatmeal it’s basically a scald because the home flakes gets soft quickly,difference #3 .
Have fun!
The seam-up baking technique is sometimes (often?) used in German rye breads. Yes, different kind of dough, but it does produce attractive patterns on the breads.
And never been very fastidious with how long to pre-shape before putting it in the banneton, especially if it's a rather rye-heavy or whole grain heavy loaf. For these types I tend to dump and shape into banneton immediately seam side down. I extend pre-shaping if I want really good surface tension, so a beautiful crumb, shape and hopefully pronounced ear. And for these I proof seam side up.