The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Problem with dough sticking to liner / basket

TheBrickLayer's picture
TheBrickLayer

Problem with dough sticking to liner / basket

So, I've recently bumped up the hydration on my loaves a bit. And the resulting crumb and crust are excellent. But the dough is sticking to the cotton liners of my banneton baskets; it also sticks to the banneton baskets themselves, without liner. I am only able to detach them from the liner with some difficulty as the basket is upside-down over my combo cooker. As a result my loaves come out flatter and less risen. Very frustrating for what is otherwise an excellent bake.

Here's the recipe I did today that resulted in a very clingy dough. 

Leaven: 39g starter, 237g water, 191g flour (overnight)

Dough: 674g water, 1178g flour, 4tsp salt

Mixed dough with leaven, autolysed for about 45 minutes. Did slap-and-fold on the counter for about seven minutes. Placed in large ceramic bowl and covered with cloth. Bulk fermented for a little over 4 hours, with S&F every twenty minutes for the first hour and forty minutes, followed by three more S&Fs at half-hour intervals, then resting for the rest of the time. Divided dough and shaped it into boules, placed it in heavily floured linen-lined baskets, proofed for a little under 2 hours. Rose very nicely in the baskets. 

I read somewhere that underdeveloped gluten can be much stickier, so in this recipe I actually *added* a few S&Fs from the last time. Still, it stuck quite strongly to the liner. 

Any suggestions? More slap-and-fold, more stretch-and-fold, longer bulk ferment, etc? Is it possible I'm not shaping my boules tight enough, with less surface tension = stickier dough? Help!

leslieruf's picture
leslieruf

to dust the baskets? a 50:50 mix of AP and rice flour usually releases dough without problem.  so wonder what you used

Leslie

TheBrickLayer's picture
TheBrickLayer

It was 100% apf. Would you recommend the 50:50 mixture? I can get some rice flour easily enough online. 

Lazy Loafer's picture
Lazy Loafer

For sure try brown rice flour. It's a great lubricator! Also, try inverting the dough onto a piece of parchment, then using the parchment as a sling to lower the dough into the hot Dutch oven. Much easier than holding a basket of sticky dough over a hot pot and hoping it drops out the right way. :)

TheBrickLayer's picture
TheBrickLayer

so much!

leslieruf's picture
leslieruf

I too invert onto parchment and use it she does.  I use just ordinary rice flour and it works a treat, but lots of folk do use brown rice flour.  Your choice entirely. 

 

parky's picture
parky

before i comment can i just say i am not savvy on a PC or making bread for that matter that s  why i don t comment much this is more of  a suggestion .to try.. take out the liner of the basket leave out bang basket on the work top few  times up side down scrub it round with a coarse dry brush and tap it out again do not use water brush get a cheap fine   water spray and spray VERY VERY lightly inside then dust it lib rely with 100% rice flour brown or white gently tap out excess .try your sticky dough in it  good luck . Pss  if  you find handling a 500 degree cast  pot a bit daunting try proofing it  from  cool in the oven [oven light on]then  bake straight  iof  at  500 saw some people doing it on you tube last year. it caused a bit of a debate on TFL. recently it works to unless your after a few more mill oven spring

parky's picture
parky

before i comment can i just say i am not savvy on a PC or making bread for that matter that s  why i don t comment much this is more of  a suggestion .to try.. take out the liner of the basket leave out bang basket on the work top few  times up side down scrub it round with a coarse dry brush and tap it out again do not use water brush get a cheap fine   water spray and spray VERY VERY lightly inside then dust it lib rely with 100% rice flour brown or white gently tap out excess .try your sticky dough in it  good luck . Pss  if  you find handling a 500 degree cast  pot a bit daunting try proofing it  from  cool in the oven [oven light on]then  bake straight  iof  at  500 saw some people doing it on you tube last year. it caused a bit of a debate on TFL. recently it works to unless your after a few more mill oven spring

parky's picture
parky

before i comment can i just say i am not savvy on a PC or making bread for that matter that s  why i don t comment much this is more of  a suggestion .to try.. take out the liner of the basket leave out bang basket on the work top few  times up side down scrub it round with a coarse dry brush and tap it out again do not use water brush get a cheap fine   water spray and spray VERY VERY lightly inside then dust it lib rely with 100% rice flour brown or white gently tap out excess .try your sticky dough in it  good luck . Pss  if  you find handling a 500 degree cast  pot a bit daunting try proofing it  from  cool in the oven [oven light on]then  bake straight  iof  at  500 saw some people doing it on you tube last year. it caused a bit of a debate on TFL. recently it works to unless your after a few more mill oven spring

parky's picture
parky

before i comment can i just say i am not savvy on a PC or making bread for that matter that s  why i don t comment much this is more of  a suggestion .to try.. take out the liner of the basket leave out bang basket on the work top few  times up side down scrub it round with a coarse dry brush and tap it out again do not use water brush get a cheap fine   water spray and spray VERY VERY lightly inside then dust it lib rely with 100% rice flour brown or white gently tap out excess .try your sticky dough in it  good luck . Pss  if  you find handling a 500 degree cast  pot a bit daunting try proofing it  from  cool in the oven [oven light on]then  bake straight  iof  at  500 saw some people doing it on you tube last year. it caused a bit of a debate on TFL. recently it works to unless your after a few more mill oven spring