The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banneton without cloth insert and high hydration dough

texasbakerdad's picture
texasbakerdad

Banneton without cloth insert and high hydration dough

I have a few Bannetons without cloth inserts. I have successfully used them with medium wetness doughs. But, I have been watching a few videos on youtube and it looks like the high hydration videos I have seen are using Bannetons with cloth inserts.

I am about to make a very high hydration dough and I am worried that I will wreck my dough trying to put it into a Banneton without the cloth insert.

Your advice is much appreciated!

DanAyo's picture
DanAyo

I chicken out with wet doughs and bannetons. I always opt for cloth lined. 

If naked bannetons are possible with wet do, I’d really like to learn. Maybe someone with experience can help us. If you are ready to bake, I’d suggest cloth until we learn otherwise.

Dan

barryvabeach's picture
barryvabeach

My bannetons don not have a cloth liner, but I have prepared them one example of how to prepare and use rice flour for dusting before each use.

texasbakerdad's picture
texasbakerdad

How successful have you been with 75+% hydration doughs with your naked bannetons?

barryvabeach's picture
barryvabeach

I am usually around 80% using home milled 100% whole wheat, and don't have any problems with sticking.  Rice flour is the secret.  You can find it at a grocery store, or if you have a mill, you can mill some, a little goes a long way. 

texasbakerdad's picture
texasbakerdad

I just used your method with a 95% hydration dough! Worked like a charm. And yes, I used rice flour.