The Fresh Loaf

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My 71% 1,2,3 loaf is sticking to my proofing baskets

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coffeetester's picture
coffeetester

My 71% 1,2,3 loaf is sticking to my proofing baskets

The first time I used the bigger baskets I did not have to flour it and I had no issue. Today I tried to do a non-fridged 1,2,3 loaf and I did flour the basket but it stuck pretty well. I also had trouble with my wicker basket but I did not flour it all the way up. Can someone suggest if I should be using a different flour (AP) or technique. I use a shaker to spread the flour out. Should I be putting more on it.

flournwater's picture
flournwater

The only things I can add (or differ on) relative to MichaelH's comments are:


1.  Concentrate on 1 loaf  formula until you perfect it.  Then move forward one loaf at a time.


2.  If you must use a proofing basket and sticky dough is a problem, line the basket with a well floured towel before putting the dough into it.

trailrunner's picture
trailrunner

And the answer to your specific question...use rice flour. It acts as teflon as far as releasing dough. if you do a search you will see others have used it with perfect results. I use it rubbed into my linen napkins that I use as couches...it releases the dough every time. Good luck...and it doesn't take 100 loaves to get it right. ...c

Marni's picture
Marni

I agree with the rice flour suggestion, which I learned about here on TFL. but would like to add that a 1/2 and 1/2 mix of rice and all purpose works just as well and doesn't leave a grainy residue.


It works on a couche or on bannetons.  Just rub it in well either way.


Marni

coffeetester's picture
coffeetester

I will get some tomorrow. So I have begun experimenting after 4 Good loads of the Norwich. I have now made 2 of the 123'and prefer to eat this one. The advantage of trying to bake lots of loads for my wife is that she won't get annoyed at me baking all the time which is a plus.

highmtnpam's picture
highmtnpam

brotform or bannetons. Rub flour in to the fabric or into the coils.  Don't be stingy. 


Pam

Floydm's picture
Floydm

Rice flour is the way to go.


I find when my dough is less developed it tends to stick more too, so perhaps it was slightly wetter or underdeveloped.


Keep at it!

highmtnpam's picture
highmtnpam

and then use rice flour just before I put them in the banneton.


Pam