Overnight Country Brown - Disaster Recovery
Am I the only one who takes some sort of idiotic pride in using the minimum amount of flour to get the job done -- and by job, I mean, having the dough release from the basket without ripping? And by "idiotic pride" I mean, using too little and having my dough stick/rip on occasion because I put it in the basket somewhat sticky instead of adequately floured?
In addition to the idiotic part, I also have a practical question -- how do you get the seam side to be less sticky? Do you flour it before turning it over and shaping, or do you let it stay sticky and then run it through some bench flour at the end of shaping? For some reason, It doesn't seem like a good idea to turn it over, flour it and then turn it over again.
In any case, my loaves came out pretty good considering the damage I did to them just before baking.
I blogged about it with lots of photographs, here.
Comments
Speaking of myself, of course. I tend to go in the other direction, in that I have to brush of the excess flour before baking.
Looks like a pretty good recovery, David.
Paul
I am definitely going to be using more flour the next go around. Would much rather be brushing off flour and getting a clean release than dealing with stuck dough. May even use coarsely ground oat groats in the bottom of the basket just to get the seam side to stick to something other than my basket.
The baking seamside up is a lot less tricky for me because the "top" of my dough is never as sticky as the bottom.
non glutenous rice flour - don't use the glutenous kind. I barely put any in the basket, bout a teaspoon, shake and roll it around and then dump out the excess since I don't want any flour marks on the bread after it bakes. Some people like the pattern the flour makes but I don't and prefer the pattern the basket makes instead. Nothing sticks. After a few uses the basket pretty much becomes non stick all by itself.
Your bread shows no damage from-the sticking so that is a plus. Very good looking all the way around and it has to taste great. Well done and
Happy baking David.
You can see the damage done in some of the other pictures not posted here. One of them below:
I'm impressed, they look fab and you wouldn't have guessed hey had a mishap! I'm with DAB, I use rice flour as well and, like Paul, use more rather than less and brush it off. Haven't had a sticking issue since. I also started add my seed toppings, if any, after the bench rest right before it goes into the banneton, which helps too. You got a lovely crumb there!
I also use rice flour and it works like a charm. Sometimes I will combine rice flour with some AP flour which also works great. I usually only have to refresh the rice flour in the basket once every 10 bakes or so and I have been adding seeds and oats etc. directly to the bottom of the basket as well which then sticks nicely to the loaf while it is proofing.
Just curious what they hydration on your dough is? I use very little flour myself. I am in a dry climate though and wonder if that help avoid that situation.