March 3, 2019 - 2:55am
Help! How to save dough that was stuck to the banneton on cloth?
Hi there everyone,
After some success with low hydration doughs, I decided to kick things up a notch this afternoon and make a 75% hydration loaf. Boy oh boy, was I not prepared for how different the dough is!
Shaping and kneading aside, my biggest challenge struck when my proofed dough became stuck to the banneton on cloth. Pretty badly at that.
For my next loaf, I know to use rice flour to help prevent sticking, but in the meantime is there anything I can do to save my dough?
I’m worried that after knocking all the air out of it, it may not take to another round of proofing.
Thanks in advance for any advice!
Anna
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If you are still trying to remove your stuck dough, you can try putting it is the freezer (long enough to make the dough more solid, but not so love as to freeze it). I guess about 20 minutes or so.
Then bake it cold.
HTH
Dan
Thanks for the advice, Dan! I'll definitely be using it if I hit the same problem in the future. Here's hoping I won't, though.
In the end, I had already removed the dough from the cloth, so I attempted to reshape it and left it to rest in the fridge for about an hour and then baked it cold.
It's definitely not the prettiest loaf I've ever made, but it was edible!
IMG_1163.jpg
I baked two loaves and both became stuck to the bannetons, but the loaf on the left was properly stuck! The one on the right probably had a bit of air knocked out of it, but I think the biggest problem there was inadequate shaping.
Thanks again!
If you can get some rice flour or masa (corn flour) use it to dust your cloth or banneton. Because both of these are gluten free they greatly reduce sticking.
If your dough is high hydration, dust it very well to dry the surface a little bit. Gluten from bread flour and dampness is a sticky combination...
If the hydration was very difficult to handle, you could up the hydration gradually. Also, bread flour will handle more water than all purpose flour.
An observation - I think your dough could have benefited from a longer fermentation. When looking at the crumb, the large holes surrounding by many small and dense holes indicate under proofing.
Danny
Thanks for yet another tip, Dan. I must admit a lot of my loaves come out with a similar hole pattern, and I wasn’t sure why.
I’m still fairly new to sourdoughs so have just been following recipes for timing and so on. I’ll extend the proof a bit longer next time and see how I go.
Thanks!
I've used cold water a couple of times to get the dough off a cloth or parchment paper. Basically, you can apply a bit of cold water to the side of the cloth or parchment that doesn't have dough on it (assuming you've turned the banneton/bowl over onto a pizza peel or something) and that will help the dough come off with ease. I'm not sure if that's good for the dough though.
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