The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

help on bennetons

sup3rbuck's picture
sup3rbuck

help on bennetons

hi.

I have 4 bennetons wich keep messing my dough up. I've tryed to oil it to death, let it rest then mega-over-flour it

and then putting my fairly wet dough in.. 66-70% hydration in.

Buuuuuuuuuuuut, the dough ALLWAYS stick to the side of the bennetons (ohh they are so nice giving it a sweet looking dough when flipping it

out on the table) but not mine. It collapses the dough, all the air escapes and im left crying.

 

Is it even usable with out any bakingpaper in or linnen ?... how do i use the damn bennetons. can they not handle a wet dough ?

 

thanks

wally's picture
wally

Not a good strategy.  First thing you need to do is rid the bannetons of the oil.  I'd try heavily dousing them in rice flour and after a day brushing off the residue.

You can treat bannetons with a combination of rice flour and bread flour (equal parts) to keep your dough from sticking.

But first you have to clean up the mess caused by oiling them.

Good luck,

Larry

Mini Oven's picture
Mini Oven

off in a loaf pan to support the sides.  If the dough is going flat when inverting, chances are good the dough is over-proofed.  Try adding some stretch & folds during the bulk rise to strengthen the dough matrix so it can better support itself and shorten the time spent in the banneton or form. 

foodslut's picture
foodslut

Try getting flour to "pull out" the oil.  Worst case:  if you can't save them, you can find them cheap here:

http://www.thefreshloaf.com/node/3258/bannetons-cheap

Good luck with salvaging your bannetons.

sup3rbuck's picture
sup3rbuck

crap... no oil  !!!

perhaps flour them and put them in a warm oven to dry them out.. ill sleep on it.

I know of overproofing but the dough Really sticks to benneton, so much that i need to use my fingers in a difficult maneuver to get it loose :( .. And this has happen 3 times now..

 

it makes sense though that it should be as dry as possible.

Mini Oven's picture
Mini Oven

It does take a little time to "break in" bannetons.  I would try using a dryer dough for a while until bannetons stop sticking to the dough.  (still flour them)  You should find that with each use (don't wash them with water in between, just dry well and bang out the loose flour) they stick less.   

vtsteve's picture
vtsteve

Are your 'bannetons' coiled reed baskets, or woven wicker? The woven baskets are used with a cloth liner; the coil baskets are usually floured (rye flour, or mixed rice and bread flours) and loaded with dough (no liner required). Do you have any pictures?

sup3rbuck's picture
sup3rbuck

Hi and thanks for the answers.

I'll take som pictures later i hope, when children are sleeping.

The 2 of my 4 "bennetons" wich i oiled like hell are still extremely "oilish" even though they have been out in the sun

for a few days,but i just put them in a fairly hot and turned off oven, to see if they could get more "dry". (i just made some "pesto-breadsticks"in that oven).

 

be back later

 

 

 

sup3rbuck's picture
sup3rbuck

hi sorry for leaving the thread "open".

I could not figure out how to get the picture uploaded, seems that i need an on-line photo account and then

upload pictures to that account and then link. Or upload pictures at smaller size maybe work?.

 

Anyway the BANNETONS are coiled reed. And i understand now that they should only be floured, but unfortunately i have sprayed

them with allot of oil.