The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

redgebendheim's blog

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Hi Everyone,

This is my first entry and I hope that I can find some help.  I bake mostly sourdough loafs (75% hydration) with organic Bobs Red Mill flower (90% white, 10%wheat, or sometimes 10% sprouted spelt).  Mostly I am very happy with the texture and taste of the bread, however I have one reoccurring problem…sometimes my bread will stick to my benneton during the final resting period.  Is it a matter of not dusting the bowl with enough flower?  

I have tried letting it rest at room temperature for 4 hours, or overnight in the refrigerator (8 hrs), but I have had it stick both ways.  Any advice?



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