February 22, 2015 - 3:00pm
Silly question I know...
I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much?
Never used a proving basket before.
Cheers.
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I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much?
Never used a proving basket before.
Cheers.
Those are usually rough maximum numbers; you can put more or less. Of course if you put a tiny or huge amount of dough in it you won't get much benefit from the basket. My dough fills the bannetons somewhere between 1/2 and 3/4. It's not critical; experiment.
Bob
Many thanks Bob.
I'll give it a go.
It's stupid not to ask. And as it is its a very good question as the answer is there's a range so not so obvious afterall.
I regularly do a 900-950g sourdough in a 1kg banneton. Works just fine.
You don't want the dough too small so it struggles to form in a banneton that's too large. Nor too big that when proofing the banneton cannot hold it.
When a banneton is for a 1kg dough of course there will be room for it to grow. I'd say 900g - 1kg dough is fine.
when using it for the first time, lightly spray the banneton and flour it well then allow it to dry completely. When putting your dough inside flour it again. I've taken to using plain white bread flour but brown rice flour works very well too. When tipping out the dough be gentle. If it is sticking a little then allow gravity to do the work. Just gently tap the bootom and sides of the banneton but never shake it. If floured and handled correctly you shouldn't have a problem.
The recipe said leave the dough for a couple of hours in a bowl, and then in the proving basket for 8 - 12 hours. After four hours in the airing cupboard, it had come up to the top of the basket, despite the fact that I had discarded some dough because it looked too much. Decided to go for it and get it out and bake it. It stuck to the basket rather, which ruined the shape and prompted a partial collapse. A great shame as it tasted really good! Originally had a white leaven but had been topping this up with rye flour to give it some more flavour.
I will persevere with this. The basket was well floured and the dough was rolled in rye flour. Will post a pic of anything presentable!
or rather, was it cold in there? Did it overproof? I like mixture of rice flour and white flour in the bannetons to totally coat all the crevices. The bread just drops out when I do that. Many here use 100% rice flour.
I'm sure it's delicious.
hester
This is a cupboard which has the central heating boiler and hot water cylinder in it. So nice and warm. Hence, presumably, the accelerated proving time. Proving was just right, but as in all my sourdough attempts so far, the crust was really hard. I'd need to soak it in wine to make it edible!
The crust comes out all nice and crusty but softens very quickly. Have you tried playing around with oven temperature or placing your dough on a different rack etc.
You can also store it in a Tupperware container. Might soften it up overtime.
overnight usually softens up hard crusts nicely. Another is to run the hot loaf under water for a quick second when hot from the oven. Then leave on the rack to dry and cool. OR brush crust with butter while hot, trapping in some of the steam leaving the loaf as it cools. :)