 Submitted by erina on January 24, 2008 - 5:12pm
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
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Rice flour to the rescue!
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
Thanks a lot!
Thanks a lot! I will try the mix. Did you spray the banetton with PAM and then sprinkle with the mixture?
Rice flour is the way to go.
Rice flour is the way to go.
No Pam...
Just rub the flour into the banneton.
sticking bannetons
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.
Thanks everyone
Thanks everyone. I learnt a lot from this site. You guys are so supportive and helpful. I am glad I came across this site.