The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stepping away from the bannneton

OffDutyPhotographer's picture

Stepping away from the bannneton

Hi folks, I’ve been doing sourdough for some years but all my stuff is proved in bannetons. 

I find when I tip out of a banneton there is a tendency for the dough to sag.

The other day I had to leave my douch for a very long time and came back to an over-proved dough. Rather than throw it out I shaped it up again. One loaf I plaited, the other I made a small batard. They had no additional prove but went straight in the oven. 

This made me think. I’m interested in learning how to adjust my mix so I can do things I used to do with regular yeasted doughs, but now with sourdough - plaits, cottage loaves, rolls.  “Self supporting” objects during that second prove. 

Any pointers on where to start?