The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Proofing basket colored bread

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Carl Bergensis's picture
Carl Bergensis

Proofing basket colored bread

I used a plastic one following the instructions at Pastry Chef Central. Worked great, but there are orange (the basket color)  stripes on top of the loaf. Obviously the first coat of flour stuck to it. The only potato flour I could find is very fine. Could that be the problem?

 

 

Wild-Yeast's picture
Wild-Yeast

Recommended practice is to wash/scrub new baskets with dish detergent, rinse thoroughly, followed by disinfecting with a 5% Clorox solution before allowing to dry in full sunlight before use.  This is especially true when substituting a decorative basket for one made to purpose.

I'd be leery of eating anything contaminated with dye - better to throw it out and start fresh.

Wild-Yeast

Carl Bergensis's picture
Carl Bergensis

Thanks, but infection is not the question. I have already used this basket several times and I was simply trying to prevent sticking. The color is superficial and I scraped it of with a channel knife.

I have heard back from the retailer who says flour lines are normal. Apparently he or she did not notice that I said thet were orange.

Stay tuned.

 

 

Carl Bergensis's picture
Carl Bergensis

That's "they were orange."

 

 

PMcCool's picture
PMcCool

One of the best release agents that I have found is rice flour, Carl.  I use it straight when flouring my linen-lined bannetons.  I have heard others say that a 50-50 blend of rice flour and AP also works well.

Paul

Carl Bergensis's picture
Carl Bergensis

I talked to a rep at Pastry Chef Central who suggested the olive oil may have colored the bread, a strong possibility. I've used Baker's Joy  in the past with no problem. The rep could not have been more helpful; said if I thought the basket was defective they would replace it and pay for shipping both ways. I don't think it is, Good company to deal with.