May 18, 2012 - 10:52am
What am I doing wrong
I seem to be having a issue getting my loaves out of the bannatons after being in the fridge overnight. I have tried an assortment of flours, bread flour, semolina, rye, wheat and they all seem to get somewhat stuck. I do put them into an airtight bag before going into the fridge and they (the baskests) seem damp when I get the dough out. It seems the more flour I use is better however getting it all of the loaf before baking is a challange as well as I don't want to deflate my loaf. Am I being to gentle? Thanks so much~