July 3, 2018 - 8:41pm
Surface Tension and Banneton
When you shape a loaf, the surface tension is created on the top of the loaf. But when you use a banneton, you place the loaf in, topside down so that the side with the surface tension is not longer on top. I'm a little confused on how this works.
Can somebody explain.
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Surface tension is probably a misleading analogy. You're creating a tight covering of gluten to help the bread keep its shape and for most shaping methods, it's probably fairly uniform all over the surface, even on the wrinkled seam side.
goes into the banneton several things happen. The banneton or proofing basket holds the dough shape as it expands. Unlike a glass bowl, bubbles should not be forming on the surface touching the banneton as the banneton should be dry and floured to absorb moisture. This drying of the surface should prevent sticking and helps thicken the "skin" on the dough surface, what later becomes the top and sides of the loaf.
It follows that if the skin is thick upon turning out the dough (flipping it right side up) the surface will need to be scored to allow expansion in the heat of the oven.
Mini, what affect does a cloth have when used in a banneton? Does the cloth counter the affect of the cane?
serves the same purpose. It's a question of preference and aesthetics. Do let both dry well before storing or using for the next loaf.