The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pink coloring in banneton

Eskaybakes's picture
Eskaybakes

Pink coloring in banneton

Hi there,

 

i had 8 loaves in today’s bake and after turning them all out of the bannetons I noticed one had a light pink color in it! I know pink in a starter is bad but I haven’t seen any info on a pink banneton 

 

all my bannetons get the same maintenance and are always dried out before being out away - brushed out every few bakes etc.

 

has this happened to anyone before? 

 

Cheers! 

Danni3ll3's picture
Danni3ll3

but to be safe, bake your bannetons at 250 F. The page I read said to keep them in there for 45 minutes but that seems excessive to me. But then again, I am not a scientist nor do I play one on tv. 😉

David R's picture
David R

... but I'd think when using a cool-ish temperature like 250 to kill mold, you'd basically be subjecting the mold to a severe drought condition (rather than outright murder by a blast of extreme heat). I'm guessing that the baskets themselves are not safe to subject to high heat.

 

If I was dropped in the middle of the Sahara for just one day, I'd have at least a half-decent chance of surviving; if you truly wanted me gone, you'd leave me there for a whole week.

Danni3ll3's picture
Danni3ll3

I thought since it was higher than boiling water temp, a shorter time might be okay but then again, maybe not. 

suave's picture
suave

albacore's picture
albacore

I'll never wash anything again!

Lance

Mini Oven's picture
Mini Oven

the banged out banneton with a bit of 80 proof hitting the brushes at the same time. Get the surfaces and groves wet letting them air dry.  Choice of flavour might be interesting. 

Danni3ll3's picture
Danni3ll3

 when I saw your post because it would be something my mother would do. My daughter sliced her finger badly at home, so when her father wouldn’t  wake up to help her deal with it (he worked nights at the time), she drove herself to her grandmother’s place. Mami poured eau de vie on her cut and bandaged it up. I just about died when she showed up at my school and told me the story. I shipped her off to Emergency to get it stitched. I still crack up about it. Your comment brought that memory back! 🤣

Mini Oven's picture
Mini Oven

the banneton should go to a professional cleaner?  The alcohol should be food quality and not wood alcohol or perfume, might leave some nasty aftertastes in the bread.   :)

By the way, I'm pretty darn good with cuts and preventing infection.  Keep a supply of butterfly bandages in the kitchen.  Also good to know how to make one (or more) in an emergency precluding stitches.  Used some about three weeks ago with a sliced tip of finger incident (was fresh out of amazon soldier ants.)   

Danni3ll3's picture
Danni3ll3

And yes, only food quality alcohol! Can you imagine? Perfume? Ewww!

Her cut was bad enough to need several stitches. She cut herself while cutting an avocado if I recall right. 

albacore's picture
albacore

I agree about the butterfly bandages - they are sold as steri strips round here and I always have a good supply in the first aid box. They've saved many a trip to get various kitchen and DIY cuts stitched.

 

Lance

Eskaybakes's picture
Eskaybakes

Thank your responses!

I was particularly curious as it was only one bbanneton. I might do a couple more bakes and see how it looks then try giving it a light wash and dry!