November 12, 2013 - 10:38am
Banneton/Brotform?
Hey y'all,
I've been trying to proof breads in a make-shift banneton, that is, a metal colander with a linen towel, and it always ends up with partially hydrated bits of flour all over the top of the bread. How does one ever use floured cloth to make a good bread? And if I should actually buy myself a form that doesn't require cloth, what should I use?
Thanks,
-DoubleMerlin