Using a Couche
I have been using heavy canvas as a couche for all of my ciabatta and baguettes, but I am still a bit confused by it. I am now putting about 3 or 4 shaped loaves side by side, with the canvas pleated between each, and the whole thing on a half-sheet pan. Here are some of my difficulities:
- I often have issues with the amount of flour I put on it. Sometimes I overflour, but what is worse is when I underflour. If I have a fairly hydrated dough that proofs for any significant amount of time, I run a huge risk of having it stick and tear apart when I try to put it on the peel.
- I'm not quite sure how to get it off the canvas. I've been moving the edge loaf close to my peel, and then trying to flip the whole thing over. I've been using my bowl scraper to roll it over if I feel any stick.
- When I'm removing one loaf from the canvas, I have to worry about ruining the other loaves. If someone else is around, they can usually hold the back of the canvas in place, but if not, I have to try to get the piece I am working with slack, while the other half holds its shape.
Any tips on using a couche? What material do you use?
Danny - Sour Flour