The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough sticking to Banetton

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erina's picture
erina

Dough sticking to Banetton

Hi everyone, 

I am struggling with my banetton; the slow rise fermentation makes the dough sticks to the banetton, even after I floured heavily. As a result, it collapses a bit when I was about to bake it. Any idea how to go about the problem? Thanks

staff of life's picture
staff of life

I never use just plain wheat flour for bannetons or couches--I mix 1 part rice flour to 3 or 4 parts wheat flour, and it never sticks.

SOL

erina's picture
erina

Thanks a lot! I will try the mix. Did you spray the banetton with PAM and then sprinkle with the mixture?

 

Floydm's picture
Floydm

Rice flour is the way to go.

staff of life's picture
staff of life

Just rub the flour into the banneton.

JERSK's picture
JERSK

  i use bannetons a lot. rice flour works best, but other flours, especially whole grains work O.K. too. the only times I've had much problem is with too long rising(cool) or too warm rising. so temperature extremes might be a problem. Don't ever put oils or PAM on them.

erina's picture
erina

Thanks everyone. I learnt a lot from this site. You guys are so supportive and helpful. I am glad I came across this site.