What kind of flour keeps bread dough from sticking in a proofing basket?

Question

When proofing down in a bread basket (not just a smooth bowl), what kind of flour keeps the dough from actually sticking? Is there a technique that works? Normal wheat flour seems to be to readily absorbed and then its a nightmare to get unstuck.

Asked by rfusca

Answer

The best seems to be a 1:1 ratio of normal wheat-based flour and rice flour - others agree.

First the wheat flour sticks to the dough and creates a nice smooth surface.
Then the rice flour (which doesn't adsorb very quickly) creates small 'rollers' that keep the dough from dragging, like ball bearings. This is similar to semonlina or cornmeal for working with pizza.

A key part of the technique to a banneton is to sprinkle and rub some flour mix on the surface of the dough first, then sprinkle some flour mix in the basket, then put it seem side up in the basket. No sticking.

This same mix and similar technique works wonders for using a peel as well.

Answered by rfusca

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What the advantage of a 'bakers couche' for proofing bread and is it safe?

Question

A bakers couch is just floured fabric, whats the advantage to using it? King Arthur's site says that it promotes chewy, crunchy crust - how's that? If I'm just keeping it floured and not washed all the time, isn't there a risk of some kind of bacteria, or should it just be too dry?

Asked by rfusca

Answer

The bakers couche is not just floured fabric, it is usually a hard wearing canvas

It is used to allow the dough to breath, and hold it's shape while your actual bread moulds are being used in the oven. The all over air gap allow the crust to dry slightly. A dry crust makes it easier to handle and bakes slightly more crispy

The flour is there to stop the soft dough from sticking to the canvas, but a with careful handling and a well worn in couche this should not happen

If you keep the couche dry it should not develop mold or mildew. Even if it does, leave it out in the sunshine, so that the UV light can deal to it. I can't imagine that the occasional normal household mold is going to form dangerous toxins that can survive the oven!

After use, give the couche a good brush down with a clean fine bristled brush, and store somewhere dry

If you have plenty of the fine perforated steel moulds, you wont need to use a couche, just use the pans

Answered by TFD

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How should I clean, or care for, a banneton (brotform, proofing basket)?

Question

How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest that a quick washing is OK, but it still feels like the wrong thing to do if I want to prolong the life of the basket.

I usually just tap out any loose flour and store it. Some people are concerned about bacteria, but if used regularly, I don't see it as too much of a concern.

If one makes too wet a dough, it's possible that it could stick to the banneton and make a good mess.

Asked by MarkS

Answer

A stiff brush and a set out in bright sun is about all I've felt the need to do with mine.

• Normally I'll just tap out any extra flour.
• If I've got a dough that sticks (like last night when I didn't flour enough), then I just take a stiff brush and get all the bits off.
• If they do get a bit wet, dry them with a towel and then in a warm oven.
• If I think there's been enough moisture to be concerned about something growing, I'll set it in bright sun (or my UV exposure box). Strong UV is a good inhibitor for much of that.

Answered by rfusca

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What should I cover bread dough with while it's rising?

Question

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling wrap).

The towel lets air through, the wrap does not. What is the difference between the two in the end result? What is best to use and why?

I'm taking about the first as well as the second (proofing) rise. If there is a difference between the phases, please inform me.

Asked by Mien

Answer

The goal is to keep the surface of the bread from drying out.

A wet towel works fine but plastic wrap is cheaper and easier than constantly cleaning wet towels.

I have used both methods and haven't noticed a difference in the bread produced. In very dry climates, when I made bread with multiple rises I sometimes had to redampen the towel which was an added inconvenience.

Lately I have been proofing large batches of bread in a large stock pot and just use the lid of the pot as the only cover.

Answered by Sobachatina

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