June 5, 2015 - 10:37am
How do you 'prove' a proving basket?
Hi there guys, having mastered the art of sourdough, can anyone tell me how I can prevent my dough from sticking to the inside of my proving basket. I have tried flour mixed with semolina with mixed success but today I lost a great second prove due to the dough not turning out smoothly!!!!
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Some people "season" them by using a fine water mister then dusting with flour - I've never bothered. Just used lots and lots of flour.
And then some more flour.
And don't be in a rush to tip it out either. Unless the dough has proven over the top, leave it upside down for a few more seconds before gently lifting.
-Gordon
You can use it by itself or blended with other flour, although I'd aim for at least 50% rice flour. It's as good a release agent as any I've found.
Paul
Rice flour in the basket and dust the dough, also, at least for a few times, until the basket has gotten the 'hang' of releasing the dough.
Cathy
Rice flour rules....hands down.
Ian