has anyone noticed that when using a banneton liner, the bread proofs more than having the dough directly in the banneton?
I decided to use the liner on my batard banneton as I liked the shape it gave but twice now the overnight fridge retard has seen the dough proofed up very high and now im getting less oven spring and a wider loaf when it bakes.
The liner keeps the dough a bit warmer for a bit longer in the fridge. Hence a bit more fermentation.
There are several ways to compensate, including a few minutes to start out in the freezer.
You could put the banneton and liner in the freezer and take it out when you’re ready to put the shaped dough into it, that might help a bit.
thanks, i give it a try