Good day all,
I'd be going to US, and researching to get a stone and perhaps some bannetons as well from there, carry it back all the way here.....:) (hopefully it won't break along the way). How heavy does pizza baking stone weigh? Does anyone know if there's any place within Charlotte, NC, US that I can shop for some baking supplies?
Good morning all!
I want to invest in brotforms/bannetons. Know anywhere I can buy them inexpensively or even used. And does anyone have any suggestions as to which type works best, plastic or willow? I made a country style hearth from Daniel Leader's Bread alone. It came out very well. I just need more bannetons to bake more bread.
Does anybody have any bannetons to sell? Thanks, Jean-Paul
I just bought 2 bannetons from Brotform.com. Besides the instruction they will send me, are there any other Pearls of Wisdom others can pass on in in using the willow bannetons? Thanks! Jean-Paul
Hi there, this might seem like a silly question but - Do the breads with the pretty ring designs get proofed in a banneton basket with or without a liner? I have never used one and have it on the wish list (ever growing) but was not sure if they were always used with liners or if the liner would obscure the ring pattern. I understand that you have to use a lot of flour to avoid sticking and I suppose they should be just tapped out rather than washed with water. Also, should people have two or more of them for a recipe? Your input would be appreciated.
I have been using plastic brotforms for proofing my loaves but thought it was time to try a traditional linen-lined banneton. I've received a couple of 8" and 10" baskets from the SFBI site. My question is how do you flour the liners? Do you use AP flour? I've seen reference here to using a mix of wheat and rice flours. What does that get you? How heavily do you flour? Do you just sprinkle it on the linen or rub it in more generously?
Any advice, hints, or cautions would be greatly appreciated.