banneton in fridge????

[nancy]

Hi all, I was wondering if I could put my dough in a banneton in
fridge to rise overnite??? I've put loaves and dough in overnite but
not sure if the cold or moisture would make my dough stick in the
form.. if so will just shape into loaf and put in there... any
suggestions greatly appreciated :-) nancy

[Jeff Miller]

I've had no problems with putting my loaves in a banneton into the fridge for an overnight
proof. Just make sure you flour them well -- I often give the banneton a light spray of oil,
and then flour it, just to make sure.

So, yes, should be no problem!

---------- Original Message ----------------------------------
From: nancy <***@yahoo.nospam.com>
Reply-To: A ported usenet news group <***@mail.otherwhen.com>
Date: Fri, 11 Aug 2006 22:25:20 GMT

Post by nancy
Hi all, I was wondering if I could put my dough in a banneton in
fridge to rise overnite??? I've put loaves and dough in overnite but
not sure if the cold or moisture would make my dough stick in the
form.. if so will just shape into loaf and put in there... any
suggestions greatly appreciated :-) nancy
_______________________________________________
rec.food.sourdough mailing list
http://www.otherwhen.com/mailman/listinfo/rec.food.sourdough

reply to the confirmation request.

[nancy]

Thanks Jeff will give it a try then :-)

On Fri, 11 Aug 2006 20:08:11 -0400, "Jeff Miller"

Post by Jeff Miller
I've had no problems with putting my loaves in a banneton into the fridge for an overnight
proof. Just make sure you flour them well -- I often give the banneton a light spray of oil,
and then flour it, just to make sure.
So, yes, should be no problem!

[hutchndi]

Post by Jeff Miller
I've had no problems with putting my loaves in a banneton into the fridge for an overnight
proof. Just make sure you flour them well -- I often give the banneton a
light spray of oil,
and then flour it, just to make sure.

I have never put any oil on my bannetons. This seems like a bad idea as the
bannetons dont get washed just brushed out and air dried, and the oil seems
to me to be a good bet to get moldy or rancid tasting (correct me if anyone
has oiled these things for many years without a problem please). I use the
rice flour when using cloth liners or without, and never stick. My
bannetons go in the fridge overnight with no problem, they stay in a fairly
moist environment in sealed cake containers. A picture here:
Loading Image... (my apologies for not
resizing).

Russ Hutch

[TG]

Post by hutchndi

Post by Jeff Miller
I've had no problems with putting my loaves in a banneton into the fridge
for an overnight
proof. Just make sure you flour them well -- I often give the banneton a
light spray of oil,
and then flour it, just to make sure.

I have never put any oil on my bannetons. This seems like a bad idea as the
bannetons dont get washed just brushed out and air dried, and the oil seems
to me to be a good bet to get moldy or rancid tasting (correct me if anyone
has oiled these things for many years without a problem please). I use the
rice flour when using cloth liners or without, and never stick. My
bannetons go in the fridge overnight with no problem, they stay in a fairly
http://members.cox.net/hutchberryhome/bannetons.jpg (my apologies for not
resizing).
Russ Hutch

Hey Russ you've changed your tag.

Oil on the linen will cause it to rot quicker. I really don't know how
much quicker we're talking but that's part of the reason why you prime
a canvas before painting with oil based paint.

Anyway I don't know that it's significant, just wanted to say Hey.

TG

[Will]

Post by hutchndi
I use the
rice flour when using cloth liners or without, and never stick.

I am a great believer in rice flour too. Works much better than AP
flour.

However, here is an interesting link that suggests prepping with
oil+water as a base. The bannetons are plastic in this case and the
base is expected to be somewhat durable. The relevant info is pictured
in steps at the bottom of the page, so scroll down...

http://pastrychef.com/htmlpages/products/proofing_baskets.html

I am not sure I would do this to willow given rice flour works well and
I would never oil linen. But I think if I had plastic, I'd give this a
go. I have to admit I like the prices on these units <g>.

[Dick Adams]

Post by Will
http://pastrychef.com/htmlpages/products/proofing_baskets.html
I have to admit I like the prices on these units <g>.

I'd like to sell plastic bowls for ~$15 apiece!

Say, don't you think that molding basket texture into one's
crust with a form is just a bit disingenuous?

--
Dicky

[Samartha Deva]

Post by Dick Adams

Post by Will
http://pastrychef.com/htmlpages/products/proofing_baskets.html
I have to admit I like the prices on these units <g>.

I'd like to sell plastic bowls for ~$15 apiece!

somewhat better price:

http://www.baecker-markt.de/cgibin/shop.cgi?f=GRUPPE&c=Brotformen&t=tgroup-backf&start=6&dif=5

I think more common for baskets is $ 30+. That is really good because
it's probably a 95 % gross profit margin.

The problem with plastic baskets (and wickers, but not so much) is the
moisture when the loafs are fermented. Then the dough sticks to the
basket and unique loaf shapes of the spiral pointed kind result.

With wicker, moisture can escape. With plastic it can't.

I found oiling an insufficient solution because it traps moisture even
more and it affects crust.

The baskets shown in:

http://pastrychef.com/htmlpages/products/proofing_baskets.html

appear to have wide and smooth contact surfaces increasing the contact
(and potential sticking) area.

The one's I got have little studs which reduce the contact area,
somewhat similar to that:

http://www.baecker-markt.de/cgibin/shop.cgi?f=NR&c=77207&t=tartic-backf

compare it to this:

http://pastrychef.com/Catalog/proofing_basket_-_3_lbs__round_437812.htm

With wicker baskets, the contact area is very much reduced by the rounds
touching the loaf with a very small area. If they really start to stick,
they can be shaken loose easily.

My solution is to use an abundance of flour and shake the loafs loose
periodically. This works "most of the time".

Still an unresolved issue.

Post by Dick Adams
Say, don't you think that molding basket texture into one's
crust with a form is just a bit disingenuous?

Very sinful, I'd say. See you in hell!

Samartha

[nancy]

Love how you used those cake containers... read about it awhile back,
your post me figures but never saw pic... I have to get me one....
thanks :-) nancy

Post by hutchndi
http://members.cox.net/hutchberryhome/bannetons.jpg (my apologies for not
resizing).
Russ Hutch

[Doc]

Post by nancy
Hi all, I was wondering if I could put my dough in a banneton in
fridge to rise overnite??? I've put loaves and dough in overnite but
not sure if the cold or moisture would make my dough stick in the
form.. if so will just shape into loaf and put in there... any
suggestions greatly appreciated :-) nancy

Nancy,
You can do it if you line the banneton with a well-floured cloth (heavy
cotton or linen works best) and put the whole thing in a plastic bag
(or cover both the top and bottom with plastic shower caps). The
flour that you use on the cloth also makes a difference - you are
trying to keep the dough from sticking to the cloth. I use chapatti
flour (durum flour with a little bran added back), but you can use rye
or rice flour which are both less sticky than wheat flour. Coat the
dough lightly and make sure the cloth is fully saturated with the flour
you choose.

Doc

[Jeff Miller]

I picked up a banneton when I first started baking, but soon abandoned it for a bowl with a well
oiled and floured old cloth napkin inside. I like the shape better, and you can't beat the price ....

:-)

--
Jeff

[Will]

Post by Jeff Miller
I picked up a banneton when I first started baking, but soon abandoned it for a bowl with a well
oiled and floured old cloth napkin inside. I like the shape better, and you can't beat the price ....
:-)
--
Jeff

I bought willow with liners from TMB baking a few years back. So I
cannot speak to plastic (though I still like the prices and think it's
OK if they throw the texture in for free <g>). Samartha's plastic looks
better to me, but then you have to deal with Euros and ship across the
ocean. If I were to do it again though I think I'd give these really
cheapo baskets (see link) a try. A lined basket/banneton really gives a
fine crust, one that slashes well and holds shape. TMB has a rather
nice lame too.

http://www.tmbbaking.com/supplies.html#baskets

Rice, to Huchindi's point, works the best by far (for me). I buy a
pound of white rice about once year and mill some whenever I want to
clear/clean the mill from other stuff. I've never had dough stick using
rice flour, even wet dough releases pretty well.

[Will]

Post by nancy
--
Jeff Miller
Davies Murphy Group
781-418-2429 (w)
617-767-7537 (c)
200 Wheeler Road
Burlington, MA 01803
-----Original Message-----
Sent: Sunday, August 13, 2006 10:11 PM
Subject: Re: banneton in fridge????

TMB has a rather nice lame too.

I've become pretty cheap when it comes to my lame as well. I did buy a lame
early on from the Baker's Catalogue, but realized pretty quick that $10 was
awfully steep for a stick and a razor blade. So I started saving my
daughter's popsicle sticks (after she'd eaten the popsicle, natch) and
bought 100 double edged razors for about $10(includes shipping -- I couldn't
find them at my local drug store).
A little super glue from the junk drawer in our kitchen, and I've got about
100 lames. Cheap, cheap, cheap.

TMB's is a steel shank with a slightly bent tip to curve the blade a
bit. It's $5.
You can rotate the blades to use all four corners <g>. Cheaper,
Cheaper, Cheaper.

Post by nancy
Jeff

[Dick Adams]

There are very few, if any, amateur bakers who succeed to
master the fancy footwork that goes with a masterful lame coup.

For any that might, use of of a cheap substitute would be like
conducting a symphony with a fly swatter.

--
Dicky

[hutchndi]

"Dick Adams" <***@nonexist.com> wrote in message news:%b1Eg.60304$***@trnddc01...

For any that might, use of of a cheap substitute would be like
conducting a symphony with a fly swatter.

--
Dicky

And all this time I thought I got the idea for these great cheapo lames
from something you wrote, but it must have been somebody else. Anyways,
whoever I got it from, the chopstick weaved through the two ends of the slot
in a double edged razor blade is about the nicest little trick for a curved
lame I have seen. No super glue or sticky popcicle sticks to mess with
either.

Russ Hutch

[nancy]

Sorry to be so dense but I did do a search of archives and still don't
know what TMB stands for... Help :-) nancy

TMB has a rather nice lame too.