On Wed, 21 Jul 2004 04:16:48 -0400, Kenneth
> wrote:

>On 21 Jul 2004 01:01:26 -0700, (Phil) wrote:
>
>>> It is supposed to (slightly) dry out the dough that is in contact with
>>> the fabric producing the "leathery" texture that you describe. That
>>> leathery skin allows the baker to slash the (otherwise) more moist and
>>> tender dough producing a pleasing result in the surface of the
>>> finished loaf.
>>
>>But, since the dough that is in contact with the "bottom" of the
>>banneton becomes the top of the loaf, can't the dryness inhibit oven
>>spring? I know oven spring isn't the holy grail of sourdough baking,
>>but I feel like I should be getting *some*, what with a 500 degree
>>oven, a baking stone, and (what I think to be) proper proofing.
>>
>>Phil Reed

>
>Hi Phil,
>
>No, I don't believe that the very slight drying of that part of the
>loaf in contact with the fabric inhibits oven spring at all.
>
>All the best,

Hello again,

I neglected to add:

If the dough is drying to the point that spring is constrained, the
loaf will burst (often looking as if it had "exploded") on baking.

Is that the problem you are having?

All the best,

--
Kenneth

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