May 31, 2021 - 9:34am
Transfer from banneton to hand to Dutch oven
I've been struggling when transferring a loaf from banneton to the Dutch oven I'm baking in. I was inverting the loaf onto a floured counter-top, then awkwardly scooping it up with my hands to lower it into the Dutch oven. It inevitably sagged, and required too much handling to gather it up off the counter.
I'm aware of the parchment paper sling approach, but for whatever reason (stubbornness?) I wanted to find a way to do it with just my hands.
I recently saw a video where the baker inverts a loaf right onto their outstretched hand, shimmies the other hand in beneath, and lowers it into the Dutch oven.
I just tried this and it worked like a charm!