July 25, 2011 - 8:56am
Seam won't stick
I think this may be related to the heat here..but my seams won't stay stuck!
I shape and place seam side up in banneton and come back in an hour to find gaping holes where the seams opened. I've cut down on water a tad due to the heat/humidity here and I tried leaving the shaped boule for a bit before placing in the banneton, and I have tried shaping using no flour at all. I haven't tried placing seam side down in banneton yet - will do that next...
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After switching to a large wooden cutting board I've had better results keeping the seam closed. Try to get a nice drag as you pull the dough around the board. You may also want to put the tad of water back. The heat may cause your dough to proof faster; keep an eye on it.
Fornituri te salutant!
(Those who are about to bake salute you!)
Jim
Thanks for the suggestions - it is sourdough (round banneton) that is giving me the problems. It's a recipe I've been using for over a year and usually gives me no trouble. I have been pinching the seams closed before I flip over onto the stone - but even then they are trying to open up again. I tried the cold retard overnight and still got the gaping open. I'm sure it's heat/humidity related since they are proofing too fast and I don't have a 'cool' place to make the bread...so I'll just have to perserve and hope the weather cools off soon.
If you watch some of the videos the bakers really pound the seam! Don't be too gentle but really whale on just the edge-not the whole loaf!.