maybe others experience the same problem I often do. When making a bread with higher hydration levels and particularly those that need to proof after shaping for a long time, I find that sticking to the banneton can be a huge problem
Tired of hurting the shape of the dough as I remove it from the banneton for baking, I had the idea of flouring the banneton, covering it with SaranWrap, flouring the inside of the plastic wrap and adding the dough to it.
After 14 hours fermentation in the fridge, the bread inverted like a dream, plastic peeled off nicely, and the lines of the banneton were still visibly imprinted on the surface of the bread
WINNER!!!!!!
Tired of hurting the shape of the dough as I remove it from the banneton for baking, I had the idea of flouring the banneton, covering it with SaranWrap, flouring the inside of the plastic wrap and adding the dough to it.
After 14 hours fermentation in the fridge, the bread inverted like a dream, plastic peeled off nicely, and the lines of the banneton were still visibly imprinted on the surface of the bread
WINNER!!!!!!
