May 18, 2012 - 10:52am
What am I doing wrong
I seem to be having a issue getting my loaves out of the bannatons after being in the fridge overnight. I have tried an assortment of flours, bread flour, semolina, rye, wheat and they all seem to get somewhat stuck. I do put them into an airtight bag before going into the fridge and they (the baskests) seem damp when I get the dough out. It seems the more flour I use is better however getting it all of the loaf before baking is a challange as well as I don't want to deflate my loaf. Am I being to gentle? Thanks so much~
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Rice flour is sort of like teflon. Use a 50-50 mix of rice and wheat flour and I think your problems will be over. Just be sure to pack it into the spaces between the coils of the brotform.
If you are using a banneton, which has a linen liner, a rice flour mix would work on that as well.
I found rice flour at my local health foods store, but if you have a mill or a grain grinder for your mixer, you can make your own.
Hope this helps....
I make 78% - 88% doughs and use brotform with no liner everyday and nothing sticks with rice flour. I also retard for 16 hours and go straight from refrigerator to oven. Also try to minimize handling during final shape.
Rice flour is all I use and have no problems with even a really wet dough sticking anymore.
I have never tried mixing it with ww. Will have to see how that works too now that someone has mentioned it. :-)
I also brush out my baskets after each use so I have no flour build up in them....attracts insects who lay eggs that hatch..... :-0
GOod Luck,
Janet
Non glutenous rice flour works for me as opposed to the glutenous variety which I have not used. Even mixed 50-50 with AP it works every time and I use regular baskets rather than cane brotforms. But, I am not as easy with the dough as I uesd to be either.
Thanks I will be picking some rice flour up during my next shopping trip.
The beauty of linen bannetons is that they wick surface water away (so does willow, but to a lesser extent), leaving a skin on the loaf that bakes into a really nice crust in the presence of steam. By retarding the bulk ferment, you have the advantage of a long, slow autolyse and flavor development, while benching, shaping and same-day proofing will eliminate the banneton sticking problem.
I tend to stay away from rice flour because even though it's non-stick, I don't like the taste or consistency on my breads.
Stan Ginsberg
www.nybakers.com
can be brushed off easier after baking & cooling. Just go outside with it (stand upwind) or hold it low in the sink as you take a clean dry brush to it. :)