Dough sticking to your banneton? Aside from any recipe issues- it might be that you haven’t properly seasoned your banneton basket yet! In this video, I show you how to season your sourdough proofing basket to make it nonstick and easily release the dough before baking. Comment “Link” and I will send you the links to the Banneton, Thai rice flour, and flour duster I use in this video! #SourdoughTips #BreadBasket #SourdoughForBeginners #sourdoughtutorial | Muscle Momma Sourdough
Dough sticking to your banneton? Aside from any recipe issues- it m…
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Although it may not actually fill the banneton... My dough typically doubles in size during bulk fermentation, then almost doubles again after shaping before it’s ready to bake. How much your dough rises during the final proof depends on a few things, but it mostly comes down to strength. Developing the dough through mixing and enough stretch and folds is what helps it grow. If your dough is higher in hydration or enriched with milk, butter, or egg, it will need more support and development time
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Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called rattan - and they aren’t naturally non-stick. So you have to season them before you use them. Seasoning means you create a non-stick layer using non-glutinous rice flour. Start by lightly rinsing and drying each basket. Don’t soak it and don’t use soap, just use enough water to remove any dust or deb
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