Place shaped dough in a container that will hold its form while it proofs. The classic choice is a wicker basket called a banneton; at home, a clean bowl lined with a cloth, a perforated colander, or a loaf pan can do the same job. Flour the container or cloth generously, or the dough will stick and fall apart when turned out. Rice flour works noticeably better than wheat flour for this purpose. The container is what carries the dough’s shape all the way to the oven.
As shaped dough proofs, it relaxes and begins to spread under its own weight. Dough left on a flat tray spreads sideways and goes into the oven flat. A container supports it from the sides and encourages it to rise upward. The shape of the basket or bowl also determines the bread’s final shape: a round bowl makes a round loaf, and a long basket makes a long loaf. This step is unnecessary for bread baked in a pan, which already provides support.
A banneton is a basket woven from wicker and made for this purpose. It has two advantages: it absorbs moisture from the dough’s surface and leaves its own ring pattern on the baked bread. A new banneton is floured generously before its first use; over time, flour that settles into its pores creates a natural nonstick layer. Do not wash it after use; simply brush it out and leave it in the open air to dry completely. Mold can grow in a basket put away while damp. Cloth liners for baskets are also sold; they can be washed, so they are easier to care for, but they do not leave the ring pattern.
If you do not have a banneton, there are a few solutions at home. Line a bowl with a clean kitchen towel, flour the cloth generously, and put the dough inside. A perforated colander also works well because it allows air to circulate. For a long loaf, use a cloth laid in a rectangular tray and folded up to form walls. Whichever option you choose, the tighter the weave of the fabric, the less the dough will stick; fluffy towels are completely unsuitable. Remember that the cloth’s texture will transfer to the bread; tightly woven linen is the best choice for this purpose.
The flour dusted in the container is the main factor in preventing sticking. Wheat flour can absorb moisture and become sticky; rice flour contains no gluten, so it does not bind to the dough and releases much more easily. A practical blend is half rice flour and half wheat flour. Dust generously and shake off the excess. After placing the dough inside, dust its top lightly too, then cover it with a cloth or plastic wrap; an uncovered surface will dry out and cause problems when scoring.
A container also makes it easier to proof dough in the refrigerator. Put the basket or bowl in a large bag, close it, and place it in the refrigerator; this keeps the surface from drying out and prevents it from absorbing other odors. To transfer it to the oven, turn the dough over onto a peel or flat tray lined with parchment in a single motion; turning it slowly or hesitantly can cause one side of the dough to stick and lose its shape. If you tap the rim of the basket lightly before turning it out, any spots where the dough is stuck will become apparent.
Comments (0)
No comments on this tip yet. Be the first to write one.