Making diastatic malt powder.....

Beautiful loaf, Sally. When I try to bake breads leavened in a banneton, they end up deflated. Gah!

I can't seem to master the transfer of dough from banneton to peel to oven. Must be the tequila?

 
I guess I need to visit you for an instructional session...

we continue to check our vacation schedule to get out your way. It seems I need to be more aggressive in my endeavor.

 
Here's what I do...

... after weeks of deflating, disappointing results.

1. no tequila for Sally before baking.

2. rice flour GENEROUSLY inside the banneton. Cheesecloth (or other very fine cloth) inside said banneton, if you want to be 100% sure all will be ok

3. when it's time to remove the dough for baking, place a parchment paper over a peel or cookie sheet (with no sides)

4. Lay the sheet with parchment over the top of the banneton, invert it carefully

5. Peel off the cheesecloth (if using), or brush off excess rice flour - gently

6. Take a deep breath, and slash it. Try to act as if you are a professional showing your skills to students... he, he, he...

7. bake your bread on the parchment paper, don't bother taking it off, it helps transferring to the baking stone


8. grab the bottle of tequila and ENJOY....

 
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