The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Post + Banneton Question

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KathleenMarie's picture

First Post + Banneton Question

Hello! This is my first post. Today's bread is a new one for me. I've been baking a while but I'm still getting the hang of using a starter. I'm also new to baking with rye. 

48% KA Bread Flour

40% Whole Wheat with some flax seed meal too

12% Rye

80% Water

20% Leaven

And probably around 2% salt but my scales not quite that good so who knows. 

I mixed it, autolysed for about an hour, kneaded until smooth, fermented until doubled, preshaped, rested, final shaped, and proofed overnight in the fridge. I baked it at 475 on a baking stone and covered by a preheated dutch oven bottom for the first 15 minutes. Overall bake time was about 35, but it could've used a little more. I didn't score it because I usually don't get much spring from more whole wheat-y breads like this but it broke open nicely anyway. It's a little dense but has good flavor and is awesome with avocado :)

I also wanted to ask you guys how you store bannetons. I feel like I've read that they're best kept floured. I know I've read that the cloth lining proofing baskets are best kept floured so they eventually are completely non-stick, but that's not as big a deal. I don't want bugs in my banneton and I don't know how I'd seal it up. Do you just wash and reflour them every time? Thanks! 



Joyofgluten's picture

I've only had bug trouble with baskets that went unused for long periods.

After use, I lightly knock the excess flour out of them and then leave them in the sun or close to the oven to dry out before restacking them in storage. A periodical washing( 3 or 4 times per year), I believe, Is a good idea, but i wouldn't recommend it as a regular routine.

Edo Bread's picture
Edo Bread

I let any loose flour drop out. But I never wash, never have had bugs. I just stack them in a high cabinet after use.