April 26, 2014 - 9:02am
transfering Tartine dough into hot pan
I have gotten a lot more comfortable working with higher hydration doughs, mostly through making variations on Tartine basic country loaves. One of my remaining challenges is transferring the dough into the hot Lodge pan without resorting to parchment, and I vacillate between just flipping the banneton over into the pan with one rather quick movement, or trying to provide some temporary support to the dough while turning it over. Both methods have produced lots of ill-shaped loaves, but I would like to avoid resorting to parchment, as I'd rather not use the resources (even reusing pieces) and it seems like cheating...
Advice?