October 18, 2014 - 4:31pm
Charred Banneton.
Has anyone ever charred their banneton to try enhancing loaf flavor? Perhaps it would impart a slight smoky flavor or something...it works with whiskey. Maybe char it and sand it down smooth again, leaving the wood black.
Thoughts?
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An ideal way to kill varmints too, an interesting idea. Using a blow torch? Grill? Hot oven?
You could just try smoking the baskets. Charring them might shrink them and expose the nails or make gaps between rings. I might soak them first to keep them from bursting into flame.
What about trying out the idea with a bamboo matt first? Woven smoked leaves?
Little bits of charcoal stuck to the crust should be avoided. Liquid smoke in the steam water? Sprayed on or in the dough?
You might want to try it on the grill so you don't burn your house down. I would think using smoked flour would work better but please keep us updated if you try?
I happened to be smoking a pork shoulder during my last bake. I put a slice of bread and butter on the smoker for a few minutes, I thought it was an interesting result, the butter mostly absorbed the smoke flavor. It was tasty. I don't know that I particularly want the full on smoked flavor, but maybe a little variant could be interesting.
I like all the ideas on how to do it. Not sure I'm willing to sacrifice one of my two bannetons for this experiment. Just wondering what the bright minds on TFL thought.
Fresh lofian who used smoked flour in bread in Malaysia (Evon). I haven't gotten around to smoking any - but it is on the list..