January 17, 2023 - 8:34am
Oiling a proofing bowl
Somehow for my Artisans no knead Breads, no matter how much I dust the banneton the Bread dough sticks to it. Can I use a glass/plastic bowl and Oil it For final proofing? Will it change the structure of the Bread? Tnks in adv 🙏🏻
Only use a little - just enough. Enjoy!
Will try. Tnks😁
You can use smooth cloth napkins and rub flour into them then line the banneton and the dough comes out perfectly. I haven't floured my banneton in a long time. I like the look of the bread where the floured cloth presses into it. I have done this with both the no-knead breads and very very wet doughs of other sorts. Nothing sticks.
Does it deflate a bit while turning it into a ditch Oven?
To confirm: You are dusting with a 50:50 wheat:rice flour mix right? 100% wheat will promote, not prevent sticking.
I use that mix on brotforms, cloth lined bannetons, the couche and even my Superpeel. And on top of shaped doughs before setting into any of the above. No sticking (touch wood).
And fwiw, my mix is 50% AP + 50% fresh milled brown rice flour, since we always have lots of brown rice on hand.
Will try using all ww flour
I oil the proofing bowl for pizza dough. But not for my daily bread.
before placing into the floured banneton. You can also roll the dough in seeds, nuts, chopped nuts, rye flour, potato flakes, bread crumbs, rolled grain, and dust the banneton with same to prevent sticking. Use your imagination!
An oiled bowl will also leave a texture on the crust. Much like a lunar surface. What you won't get is a "skin" on the loaf which develops when moisture is taken or allowed to leave the dough surface with the use of cloth or a basket.
Tnks! Rolling in seed is a good idea.
Yes, you can use a glass or plastic bowl for final proofing instead of a banneton. However, you should make sure you oil the bowl, as this will help prevent the dough from sticking. It is possible that the structure of the bread may be slightly affected if you switch to a bowl for proofing. This could be because a banneton gives the dough a more even rise, whereas a bowl could cause the dough to rise more unevenly.
My only concern is whether oiling will change the structure of the crust.