The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour on proofed bread

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maka's picture
maka

Flour on proofed bread

Hi all

 

I have been watching alot of video.s and reading alot. I have a small library of bread books as well. What I cannot seem to have explained is the amount of flour that i see on the outside of cooked bread. Is that all from putting it on so it doesn't stick to the molds. I am assuming it is. Is that acceptable to cover the bread with all that flour?

 

Thanks

 

 

Yerffej's picture
Yerffej

The answer to your questions is "yes" and "yes".

Jeff

gary.turner's picture
gary.turner

I am not a fan of 'snow' covered loaves, so temd to use no more flour than necessary to affect release from the proofing form. You won't need as much flour if you use rice or rye flour; I use rye. I use a soft bench brush to sweep whatever carry over there is off the loaf.

Obviously, from the pics you see here, there are many who do like the heavy coat of flour, at least for some particular breads.  It's a matter of taste, yours and yours alone.

cheers,

gary

maka's picture
maka

Wow

 

As I am reading this my wife is on the way home with rye flour for me. That'll work. I am waiting for my copy of BBA to come in the mail. I ordered it before I found this site so I am glad to see the book is regarded so highly here.

 

gary.turner's picture
gary.turner

Ah, BBA was my first treatise on baking. What a revelation after having seen only bread cookbook recipes. When you know why you're doing something, you know better how to improve.

A clarification on my previous post: I usually sweep the excess flour off the baked and cooled loaf. The unbaked, proofed loaf is oh so very tender.  ;)

cheers,

gary

maka's picture
maka

Hopefully I will have a pic or two soon. Just about to throw some baguette in the oven. Ya I can't wait to get the book. I am somewhat of a book whore.