The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Lucifer's picture


My 17% rye, 83% high grade wheat, 70% hydration dough sticks to forms no matter what I try.

I roll shaped dough in flour (tried different ones), put it in the forms and leave out for the final proof.

The dough starts pushing itself into the corners and forms a tight seal at the very top of the form as it rises. That's it. I'll have to carve the loaf out of the form one it happened.

Oiling the dough helps to some extent. I'd rather not to do it.

What am I missing?



flournwater's picture

Have you tried lining the forms with lightly oiled parchment or similarly prepared plastic wrap?

Lucifer's picture

Trying to avoid oil, if possible.

gary.turner's picture

Trying to avoid oil, if possible.



Lucifer's picture

The amount of oil needed to make a difference stays on the loaf and leaves oily patches on the paper bag it is packed in.

Mini Oven's picture
Mini Oven

If you put just a few drops, not even an 1/8 of a teaspoon,  just 3 drops of oil per loaf on the surface of plastic, fold together and rub the surfaces together to spread the oil, it takes so little oil and it will stick to the plastic not the surface of the dough.   I do this with my shower cap bowl covers only once.

Then again, you could try rolling the dough in more flour or using a lower hydration dough.  You could also try oiling the banneton with mineral oil (let it soak in completely) before dusting with flour.  I use the mixture of 1 part rice to 4 parts AP for my "Teflon flour."  Keep it in a SS shaker can.

Something else, after putting the dough into the form, dust the top edges of the dough with rye flour especially the part which rises around the edges trying to stick into the form.  When ready to flip out, gently tip and loosten the edges with gentle finger coaxing, possibly adding a little more flour into the opening as it separates.  Rotate the basket slowly letting gravity help you and go completely around before finally inverting.

ehanner's picture

The advice Mini posted above is spot on. I'll just add that I dust the top of the bread before inverting it into the banneton that has also been dusted, with a 50/50 mix of white rice flour and AP. The 70% hydration is on the high side for easy form use. I also would start off using a recipe that doesn't call for long proof times.

What kind of banneton are you using? Coiled wicker, plastic or linen? There are slightly different procedures for all.


Janknitz's picture

I regularly commit heresy by spraying my coiled willow bannetons with a light coating of olive oil (refillable pump sprayer) and then dusting them with flour.  Nothing sticks to this.

After dumping the dough, I brush out the excess flour and give my banneton a quick rinse in hot water, then dry it near the oven vent while the bread is baking.  My bannetons look as good as new (except for one part of the rim that got a little toasty one day when I put it too close to the oven vent).  

I know this goes against conventional wisdom, but it works.