What kind of flour keeps bread dough from sticking in a proofing basket?
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.
Best 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.
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Quick Answer about "What kind of flour keeps bread dough from sticking in a proofing basket?"
To keep dough from sticking to a banneton basket use a 50/50 mix of rice flour to AP flour, coating both the basket and the top of the dough before proofing. After several uses, a basket will develop a “season” eliminating the need for rice flour.What flour do you use in a banneton?
Hands down rice flour is the best flour for dusting your banneton with. It's gluten free, unlike your sourdough, which has lots of gluten. Rice flour doesn't absorb moisture like bread flour or all purpose flour does, making it a smart choice.What should I line my banneton with?
French bread bakers are not permitted to use any other grain other than flour when bread baking. Therefore, French and baking purists choose to solely use flour and not rice flour to line their bannetons.97: Sourdough: STOP your Dough STICKING TO THE BASKET!
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Answer 2
Regular old flour works -bread or all-purose or even cake- but the dough had best be proofed away from too much moisture, ie no steam. Use an overly generous amount sifted onto the basket and with each success reduce a bit til you find a happy place.
Even spongy rye masses have come out in one piece with a jiggle-jiggle here and a hop hop tip. Think of that as walking the dough out instead of inverting.
Bits may stick but only minor flesh-wounds. Let basket dry and scrape clean.
If the problem is related to brand-new basket, may need to search for some 'seasoning' tips first.
Answer 3
It seems using enough of the flour used to prepare the dough will do. Though, it may be tricky to properly cover the basket with the flour. That is why I prefer to line the box with a cloth and sprinkle the cloth with the flour instead. Much easier and the effect is quite similar.
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