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rising problem

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Marcella Peek

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In article . com>,
wrote:

> Hi all,
>
> I haven't posted on this board in a while, mostly b/c I've been to busy
> to bake much. But now I have more time on my hands and need some help
> with a problem I've been having with my crusts.
>
> As far as I'm concerned, there are two ways to rise high (~67-75%)
> hydration dough. One is in a banneton, and one is in a bowl of some
> type. If I use a banneton, the linen seems to wick moisture out of the
> top part of the dough, leaving the top of the loaf (the part in contact
> with the linen) a lot like leather. If I rise the dough in a bowl this
> doesn't happen, BUT...there are all kinds of little fermentation
> "holes" on the outside of the crust where it was contacting the sides
> of the bowl. Not huge holes, but enough to make the loaf look odd.
>
> I've racked my brain trying to come up with a solution to this problem
> and can't figure anything out (other than proofing the loaf right on my
> peel, which, with high hydration, would probably make the dough "slump"
> and lose its shape).
>
> Any suggestions?
>
> Thanks,
>
> Phil

I rise mine in the banneton without the cloth - I just sprinkle with
rice flour to keep it from sticking. I suspect that if you were to wrap
the outside of the banneton in plastic wrap the loaf would stay moist.

marcella

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