The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What am I doing wrong

tomsgirl's picture

What am I doing wrong

I seem to be having a issue getting my loaves out of the bannatons after being in the fridge overnight. I have tried an assortment of flours, bread flour, semolina, rye, wheat and they all seem to get somewhat stuck. I do put them into an airtight bag before going into the fridge and they (the baskests) seem damp when I get the dough out. It seems the more flour I use is better however getting it all of the loaf before baking is a challange as well as I don't want to deflate my loaf. Am I being to gentle? Thanks so much~

LindyD's picture

Rice flour is sort of like teflon.  Use a 50-50 mix of rice and wheat flour and I think your problems will be over.  Just be sure to pack it into the spaces between the coils of the brotform.  

If  you are using a banneton, which has a linen liner, a rice flour mix would work on that as well.

I found rice flour at my local health foods store, but if you have a mill or a grain grinder for your mixer, you can make your own.

Hope this helps....

indiesicle's picture

I make 78% - 88% doughs and use brotform with no liner everyday and nothing sticks with rice flour. I also retard for 16 hours and go straight from refrigerator to oven. Also try to minimize handling during final shape.

Janetcook's picture

Rice flour is all I use and have no problems with even a really wet dough sticking anymore.

I have never tried mixing it with ww.  Will have to see how that works too now that someone has mentioned it. :-)

I also brush out my baskets after each use so I have no flour build up in them....attracts insects who lay eggs that hatch..... :-0

GOod Luck,



dabrownman's picture

Non glutenous rice flour works for me as opposed to the glutenous variety which I have not used.  Even mixed 50-50 with AP it works every time and I use regular baskets rather than cane brotforms.  But, I am not as easy with the dough as I uesd to be either.

tomsgirl's picture

Thanks I will be picking some rice flour up during my next shopping trip.

Elagins's picture

The beauty of linen bannetons is that they wick surface water away (so does willow, but to a lesser extent), leaving a skin on the loaf that bakes into a really nice crust in the presence of steam.  By retarding the bulk ferment, you have the advantage of a long, slow autolyse and flavor development, while benching, shaping and same-day proofing will eliminate the banneton sticking problem. 

I tend to stay away from rice flour because even though it's non-stick, I don't like the taste or consistency on my breads.

Stan Ginsberg

Mini Oven's picture
Mini Oven

can be brushed off easier after baking & cooling.  Just go outside with it (stand upwind) or hold it low in the sink as you take a clean dry brush to it.   :)