Proofing in Banaton
I have a simple question. Why is it that we are supposed to put the shaped loaf into the banaton with the seam side UP? It seems counterintuitive to me, since the tension is on the TOP of the loaf; not on the bottom. Yet, my bread does turn out pretty good most of the time.
I don't have a round banaton. When I make boules (rarely these days), I never do that. I just put the dough on parchment and place with the top UP in a glass bowl, not with the seam up.
BTW, I bake sourdough. My starter, which I have had for about 3 years now, is very active. Even if I have not baked for several months all I need to do is feed it a couple of times over 24 hours and BOOM.