The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banneton not letting go

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Andrew Sharpe's picture
Andrew Sharpe

Banneton not letting go

I've bee playing with sourdough recipies which tent to have a slow rise and a fairly moist dough.

im using a wicker banneton and have flowered it well on each occasion but it stickers every time.

although I rub the flour all round the banneton the flour at the top of stalkless  falls off. I've tried using a mix I off flour and semolina but the dough always sticks. 

The bread normally services but I would really like to get this rright anyone got any ideas

Andrew

dmsnyder's picture
dmsnyder

Use a 50/50 mix of AP flour and rice flour to flour your banneton. Rice flour is "non-stick." That should solve your problem.

Happy baking!

David

DavidEF's picture
DavidEF

How about a light spritz of spray oil or non-stick cooking spray on your banneton before flouring it? Kinda like greasing and flouring a baking dish, you see. The oil helps the flour to stick (temporarily) and the oil and flour both help the dough to not stick. I've heard of people using rice flour, too, so try dmsnyder's idea, above if you have access to rice flour and/or you are against oiling your banneton. I can't afford a bunch of fancy flours at my house, so I use what I have.

Fatmat's picture
Fatmat

I've learned that banneton is for the final rise, following shaping. I've also found that the longer that the dough is in the banneton, the greater the chance of it sticking. I now try to time the final shaping so that the dough will be in the banneton for no longer than an hour and a half, and I mostly aim for an hour max (although still testing this theory). 

It also seems that the longer that the dough is in the banneton, the more tension that is lost, which will affect the shape when you turn the dough out. 

I used to use rice flour, but since working out the above, I no longer need it. I'm not keen on rice flour because I think that it gives the crust a bit of a 'squeak' in the mouth.

Finally, the greater your hydration rate, the greater the chance of it sticking. 80% hydration (i.e. 100g flour to 80g water) sticks really easilly, whereas 65% (100g flour to 65g water) will release really easilly.

And finally finally... I'd be worried about using oil on my banneton, just incase it goes rancid over time. I don't know if this is a problem or not - maybe somebody else knows.

I hope this helps,

Mat

dabrownman's picture
dabrownman

better - I use all rice flour now, after 1 stick with half and half.   Use it sparingly, shaken on and lightly tapped out,  so that the flour doesn't show on the crust after baking.  I'm not a white crust fan.  Nothing sticks to rice flour,