March 3, 2019 - 2:55am
Help! How to save dough that was stuck to the banneton on cloth?
Hi there everyone,
After some success with low hydration doughs, I decided to kick things up a notch this afternoon and make a 75% hydration loaf. Boy oh boy, was I not prepared for how different the dough is!
Shaping and kneading aside, my biggest challenge struck when my proofed dough became stuck to the banneton on cloth. Pretty badly at that.
For my next loaf, I know to use rice flour to help prevent sticking, but in the meantime is there anything I can do to save my dough?
I’m worried that after knocking all the air out of it, it may not take to another round of proofing.
Thanks in advance for any advice!
Anna