On Sun, 04 Apr 2004 17:12:54 GMT, "graham" wrote:

I've found that the tougher skin has been a bit more difficult to slash and
one often gets "ears" on the edge of the slashes.

In the past, when I have done other loaves in a similar way, I have
sometimes put the full bannetons in sealed plastic bags to prevent the
over-drying problem.

I've sprayed the cloth of my cheap bannetons (cloth-lined baskets from IKEA)
with olive oil followed by a liberal dusting of rice flour to impede the
drying out and excessive skin formation. I also put the bannetons in a
plastic bag. However, I expect that a long cool rise would negate these
procedures.

Cheers
Graham

Hi Graham,

Two thoughts:

The long rise in a sealed plastic bag invites mold (on the fabric.)
Also, I would be cautious using oils etc. on the fabric because at
some point, the oil might go rancid.

For years, I just floured the bannetons with AP flour, but then, at
some point, I switched to rice flour. The stuff is like Teflon!

All the best,

--
Kenneth

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