The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Advice please on which flour to 'dress' the bread with ......

chockswahay's picture

Advice please on which flour to 'dress' the bread with ......

I have previously used wholemeal rye to coat my loaves prior to baking or in the banneton to prevent sticking.  Recently I have used rice flour too.  However these tend to discolour (especially the rice flour) when baking.  

I do love the contrast of nice white flour patterning from the banneton or against the slash and plenty of the bread on TFL looks just wonderful.

I tend to flour, slash, spray then bake either in a Dutch Oven or on a tile and cover with an upside down pyrex bowl (230c)

Am I doing anything in particular that discolours the flour?  Should I use another flour?

Any advice would be most welcome, thank you :)


drogon's picture

Possibly unrelated, but I decided a while back to buy a gluten-free baking power as I sometimes make GF cakes, etc. so thought I'd just stock the one type... However recently when using it to bake scones I found that they were coming out speckled on-top! The was the rice flour used in the baking powder causing the speckles - not normally visible in cakes, but they were showing up in my scones...

As for banetons - I use plain white bread flour. If it discolours (darkens), then it's been "boldly baked", or "well fired", or on its way to toasthood :-)


ryebreadasap's picture

you say banneton , but is it also a pullman pan loaf/? if the flour on top turns too dark, it may be in there too long? is that what you mean?    i am trying to keep up with all of you!

chockswahay's picture

Rice flour, no water spray :)

Yippee's picture

What a beautiful loaf! And a nice plate ;-), too!

chockswahay's picture

to distract from the misshapen loaf .......... if you look again you will see that it is a bit weird towards the back.  I started out with a half cut then went mad with the cuts at the front!  (I never learn!)

Mini Oven's picture
Mini Oven see what cuts do to the shape of the loaf!   --bear claw--

connecting one end of all the palm cuts will give you another

and crossing over each other yet other effects...


estherc's picture

I use a combination of 50/50 rice and whole wheat to line my banneton.