The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sticky disaster

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Doughtastic's picture
Doughtastic

Sticky disaster

I recently made a loaf of sourdough from a recipe I found on shipton mill site. The dough looked great the best I've ever made. I don't have a proving basket yet so I floured a tea towel and placed it in a bowl over night (longer than the recipe stated) by morning it looked fantastic more than doubled and sprung back when prodded I tiped the bread out only to find it stuck to the tea towel and ruined has any one got any advice  

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golgi70's picture
golgi70

Be fairly liberal with your dusting of the bowl especially with doughs that will be chilled overnight.  If it's excessive you can brush some off right before baking with a pastry brush.  Better yet use rice flour or a blend of rice and white flour.  Rice flour is very good at preventing dough from sticking.  The smoother the towel and less porous will also help but a tea towel usually works pretty good.  

Hope this helps

Josh

Doughtastic's picture
Doughtastic

Thanks for the advice golgi70. The bread actually turned out really well (Apart from the shape) the crumb was just what I was looking for more like ciabatta. Will make sure I don't spare the flour on the tea towel next time. 

alittle of this- alittle of that's picture
alittle of this...

I think that using a bowl instead of a basket holds in more moisture that make the dough stick to the floured cloth.  I've had better success using a cloth lined colander - still using lots of flour.  I think I will try the rice flour trick next time.