May 16, 2014 - 10:39am
Seasoning Rising Bowls
I have seen/heard two methods of seasoning rising bowls (banneton) before using them for the first time. Which is most trusted/used?
1. Spray with spray oil then dust with flour.
2. Brush with a mixture of corn starch and water. Let dry. Then dust with flour. If using this method what is the ratio of corn starch to water?
Thanks, Jim
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Never did anything with mine other that dust with plain old flour. Take a look at brotforms at this German website.
I never seasoned my bannetons, I just dust with Flour , every 2 Weeks I brush the insides out because you will get hard pieces of flour in there due to the Moisture in the Dough.
I just sprayed them with a bit of water and then dusted them with wheat starch. I think corn starch will also work. I then dried it in the oven (put it in, when the oven was still at about 100°C after baking). All the remaining starch I removed by putting the basket upside down and slapping it.
Adrian
We've found it best to spray new bannetons with a mixture of 95% water and 5% bleach (Sodium Hypochlorite). A second spraying follows the first after it soaks in. Rinse in cold water and place in full sunlight until thoroughly dry.
The bannetons are prepped with a dusting of rice flour (non-glutinous type) prior to receiving the dough.
Wild-Yeast