November 4, 2015 - 4:55pm
High hydrations dough sticking to proofing basket...
Does anyone have any tips for a long rise in a round proofing basket (banneton) using high hydration 100% whole wheat doughs (high hydration meaning 80-90%)
If I do a short rise- say 2 1/2 hours, and use LOTS of flour, it seems okay, but go beyond that and the dough seems to start sticking. Last night I did 90% hydration whole wheat baguettes and got sticking for the first time on a well floured and used a half dozen time linen couch...
I'm doing sourdough and 100% whole wheat (ground fine at home on my MockMill).
Any tips?
Thanks.