May 3, 2020 - 5:21am
First success!
Hi All, I have tried starters and sourdough on on off for the last couple of years. With everyone home I have picked it back up again and discovered some really helpful tips along the way. I was so thrilled I had to share! Thanks so sourdough Tim from instagram, Tartine from Instagram and also a post last week from WatertownNewbie. One issue I have is that most videos I have watched, bakers place the boules right in the bannetons. No matter how much flour I add, the dough always seems to stick to the bottom of the banneton. I have used it probably 7 or 8 times. Does anyone else have this problem? Hope you are doing well.
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Great loaf.
I start using rice flour to dust the banneton a weeks ago. I always place some parchment paper over the banneton put the peel over and turn it around. Now with the rice flour I can lift the banneton directly from the dough.
Amazing stuff.
Another vote for rice flour, since using it I haven’t had any problems flipping the dough out onto my parchment paper out of the banneton.
Benny