September 6, 2014 - 5:59am
Should I turn out banneton on parchment first or straight on to oven stone?
What is the best method of transferring the bread from the banneton to the oven stone. (I'm fairly confident they'll turn out ok, as they banneton was primed generously with rye flour - but one can never be sure!
Should I transfer to the parchment/baking tray before sliding quickly on to the oven stone?
or should I upturn straight on to the oven stone?
I imagine the first method is safer and best for maintaining oven temperature, but does each method make any difference to the final result?
The oven stone has only been used once before and I sprayed it with oil the first time... I'll do the same again this time with the bread - should this prevent sticking?
Advice appreciated.. many thanks.