December 21, 2015 - 9:49am
What can I put on bottom of bread?
What can I put on bottom of bread from sticking besides cornmeal and flour? I remember someone using wheat something but I forgot the name.
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What can I put on bottom of bread from sticking besides cornmeal and flour? I remember someone using wheat something but I forgot the name.
Rice flour is very slippery if you are working with a peel and sliding the loaves into your oven.
I agree with embth. A coarse rice flour (brown basmati when possible) is my favorite, then would come any other rice and then semolina. I've heard of people using grits as well.
If your objection to cornmeal and flour is that they scorch quickly, I agree. I don't find that problem with rice and it adds a nice sweet nuttiness (which is why I use it when I do, and then all over the dough).
But plain old parchment paper is what I use most often. If the dough is just lightly floured (to not be sticky) then put on parchment, scored and then put right into the oven, that has never failed me.
Half way thru the bake (when the bread is somewhat solid), you can remove the parchment and save it for future use (or not).
dobie
Wheat bran also works well.
My built in oven is low and I want the easiest way to load dough. I have a super peel that I put a piece of parchment on top of. For sourdough I proof batards on a linen couche that is dusted with a 50/50 mixture of AP and white rice flour. The batards get flipped on to a dusted piece of foam board and this easily slides onto the parchment. I can easily slide the parchment onto my baking steel. I let the entire bake go on without removing the parchment. Bottom crust is just fine. Parchment can be reused 4-5 times before it gets too brittle and starts to break apart.