about to use bannentons for the 1st time
Got a few proffing baskets with liners (willow)and few without (the coild =I guess they are called brattforms- that makes that nice shapes on the bread).
If I have semolina can I dust it with it? or only the 50-50 rye flour Ap? don't have it at home right now.
I use them only for final proof, right? (after the dough has proofed before). My recipe calls to proof for 2 hours and shape and proof for another hour-so I understand the proofing will be after I'm cutting and shaping the dough and then proofing at the baskets- right?
Some say to grease it before...but I don't think it's a good idea- what do u do?
Thanks a lot!