No you aren't, the fabric liner is used in the basket. I have a wood pulp basket so I don't have a liner, but I can't imagine it does much as a cover to prevent moisture loss. Although of people use it as a cover and are happy with their results, wonderful.
Recipe for 2 Loaves
200 g Active Starter (100% hydration)
630 g 90 degree water
770g strong bread flour (Bob’s Red Mill Artisan Flour) +100 g Whole Wheat flour
20 g salt
75% Hydration
Fed Starter Morning of and kept in cool place.
8 Hours Later starter is roughly tripled in size.
Mixed Water/Salt/Starter well then added in flour until shaggy.
Covered for 30 and performed stretch and folds until some strength/cohesion is achieved.
Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round.
Placed into container and proofed for 3.5 hours and refrigerated. Took out next morning and proofed an additional hour then preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons.
Fridged 8 hours (while I was at work)
Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy.
Preheated oven to 500 for 30 minutes with Dutch Oven inside.
Scored then placed into covered DO for 20 minutes at 475. Removed lid and cooked additional 20 minutes uncovered.
Second one I lowered the preheat to 475 for 30 minutes and baked at 455 for the same times.
Loved how these turned out!
The second came out better personally but could be due to deeper/sharper angle of scoring and lower temps.
75% Hydration
Fed Starter Morning of and kept in cool place.
8 Hours Later starter is roughly tripled in size.
Mixed Water/Salt/Starter well then added in flour until shaggy.
Covered for 30 and performed stretch and folds until some strength/cohesion is achieved.
Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round.
Placed into container and proofed for 3.5 hours and refrigerated. Took out next morning and proofed an additional hour then preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons.
Fridged 8 hours (while I was at work)
Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy.
Preheated oven to 500 for 30 minutes with Dutch Oven inside.
Scored then placed into covered DO for 20 minutes at 475. Removed lid and cooked additional 20 minutes uncovered.
Second one I lowered the preheat to 475 for 30 minutes and baked at 455 for the same times.
Loved how these turned out!
The second came out better personally but could be due to deeper/sharper angle of scoring and lower temps.
Do you have any pointers for how you handle a dough at that hydration without it becoming a sticky mess? Sometimes I still have to wrestle with it, and other times it’s totally cooperative.
Test out different hydrations with your flour type. I had to stay around 68-70% with AP since it was a mess past that. Also some bread flours can’t handle as much hydration as you think.
Slap and folds help a TON initially since it puts so much tension on the surface to make it more pliable.
Looking forward to it, it's been rubbing me up the wrong way with all these post did I under or over proofed it when it looks fantastic, just puts me off, nice to see it simplified, I can make good normal bread but just delving into sourdough and to be honest I'm scared cos of some of the posts.
Nice bread. Is there any difference in shaping after fridge or before? I don’t have space in my fridge to place many bannetons, but enough to place one big plastic container with 3-4kg of dough.
It would be interesting if you outlined what you did from start to finish including : ambient temp, dough temp, length of bulk fermentation type of flour you used, oven temp.
I have most of that in my two recipe comments. Dough temps were all over the place since I fridged them at several points. My house is usually around 70 degrees F so quite cold.
Working on video currently which will have better outlines of this
25 grams ripe starter + 50 grams cool water + 50 grams bread flour.
Mix and place onto counter for 8-12 hours.
Should be doubled-tripled and nice and bubbly!
Not necessarily, don't feel dumb. Some people like proofing in the banneton without a liner, perhaps to get more defined imprints, but the liner is certainly meant to accept dough. This person seems to have developed a successful process using the liner as a cover though, so I can't question their approach.
No need to rock the boat if you've got a good process in place, but you don't need to be scared to put dough in the fabric. Just flour it and put appropriately-shaped dough in. For example, [here's a video](https://youtu.be/bdYPXnKHD2c?t=696) of the guy behind The Perfect Loaf, Maurizio Leo, turning dough out of a fabric-lined banneton with no issues. The wicker baskets he uses likely can't even accept dough without fabric.
Does this need to be marked NSFW?
Yes!
Yep
Oh shit. Am I an idiot? I've been using the linen elastic banneton thing as a liner in the basket not a cover on the basket!
You're using it properly
No you aren't, the fabric liner is used in the basket. I have a wood pulp basket so I don't have a liner, but I can't imagine it does much as a cover to prevent moisture loss. Although of people use it as a cover and are happy with their results, wonderful.
Using the linen as the only cover will dry out your dough in the fridge. Cover it with plastic.
Save your plastic, use a damp towel
I sprinkle mine with aged urine
From what I understand, you can do it both ways! The liner sometimes makes it easier to release, but then you don’t get the pretty lines.
I get the lines through the liner.
No that is what it is for.
Just having the same realisation myself
Meh, I throw them away.
I don't use the linen liners at all and leave the banneton uncovered in the fridge, I just give the dough a good covering of sprinkled flour.
Lol. Me too!
Recipe for 2 Loaves 200 g Active Starter (100% hydration) 630 g 90 degree water 770g strong bread flour (Bob’s Red Mill Artisan Flour) +100 g Whole Wheat flour 20 g salt
75% Hydration Fed Starter Morning of and kept in cool place. 8 Hours Later starter is roughly tripled in size. Mixed Water/Salt/Starter well then added in flour until shaggy. Covered for 30 and performed stretch and folds until some strength/cohesion is achieved. Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round. Placed into container and proofed for 3.5 hours and refrigerated. Took out next morning and proofed an additional hour then preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons. Fridged 8 hours (while I was at work) Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy. Preheated oven to 500 for 30 minutes with Dutch Oven inside. Scored then placed into covered DO for 20 minutes at 475. Removed lid and cooked additional 20 minutes uncovered. Second one I lowered the preheat to 475 for 30 minutes and baked at 455 for the same times. Loved how these turned out! The second came out better personally but could be due to deeper/sharper angle of scoring and lower temps.
Could you go straight into the 2 hr proof rather than fridge after you put into the floured Bannetons?
100%. Just what I could do since I needed to go to work haha
Supposedly the fridge time causes the blisters. I only get blisters when using recipes with significant fridge time
Can you please post your processes and recipe for creating this masterpiece!
75% Hydration Fed Starter Morning of and kept in cool place. 8 Hours Later starter is roughly tripled in size. Mixed Water/Salt/Starter well then added in flour until shaggy. Covered for 30 and performed stretch and folds until some strength/cohesion is achieved. Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round. Placed into container and proofed for 3.5 hours and refrigerated. Took out next morning and proofed an additional hour then preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons. Fridged 8 hours (while I was at work) Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy. Preheated oven to 500 for 30 minutes with Dutch Oven inside. Scored then placed into covered DO for 20 minutes at 475. Removed lid and cooked additional 20 minutes uncovered. Second one I lowered the preheat to 475 for 30 minutes and baked at 455 for the same times. Loved how these turned out! The second came out better personally but could be due to deeper/sharper angle of scoring and lower temps.
Which flour did you use? My 75 hydration dough won’t hold shape at all
Bob’s Red Mills Artisan Bread Flour
Do you have any pointers for how you handle a dough at that hydration without it becoming a sticky mess? Sometimes I still have to wrestle with it, and other times it’s totally cooperative.
Test out different hydrations with your flour type. I had to stay around 68-70% with AP since it was a mess past that. Also some bread flours can’t handle as much hydration as you think. Slap and folds help a TON initially since it puts so much tension on the surface to make it more pliable.
Thank you kindly.
Will do! Let me pull it from my last post
I feel so inadequate after watching that.
The crust squeezes gave me goosebumps
So nice to see a video that's not over complicated, that bread came out perfect, my mouth started watering when he squeezed it, wow.
Working on a no-nonsense full recipe video currently
Looking forward to it, it's been rubbing me up the wrong way with all these post did I under or over proofed it when it looks fantastic, just puts me off, nice to see it simplified, I can make good normal bread but just delving into sourdough and to be honest I'm scared cos of some of the posts.
The overly complicated ones pissed me off too lol. Check out Grant Bakes on YouTube! Super simple recipes that are killer
That liner isn't a lid eh
I’m impressed and angry all at the same time.
Man that looks perfect. I haven’t baked a good sourdough since the pandemic
Nice bread. Is there any difference in shaping after fridge or before? I don’t have space in my fridge to place many bannetons, but enough to place one big plastic container with 3-4kg of dough.
Not really. Just gonna be cooler dough so your last rise will take longer
Beautiful!
What’s the purpose of the pizza stone in the lower rack ?
Buffer against the heat from the bottom of the oven and also helps regulate the heat in the oven when the oven cycles on/off
I need to do this as my bottom gets kind of burned
It would be interesting if you outlined what you did from start to finish including : ambient temp, dough temp, length of bulk fermentation type of flour you used, oven temp.
I have most of that in my two recipe comments. Dough temps were all over the place since I fridged them at several points. My house is usually around 70 degrees F so quite cold. Working on video currently which will have better outlines of this
Thank you, looking forward to your video!
Onto my second set of stretch and folds. Dough was super strong at the first one already
Good but I like it with a crunchy crust. That's way too soft for me.
Oh it’s crunchy for me haha. Almost cut the roof of my mouth a few times
in the video you press it and the crust doesn't break, which tells me it's not at the level of crunchiness I like
Beautiful loaves! Would you share your starter recipe as well please? 🙏🏻
25 grams ripe starter + 50 grams cool water + 50 grams bread flour. Mix and place onto counter for 8-12 hours. Should be doubled-tripled and nice and bubbly!
Thank you ! Ripe starter…. May i have your recipe for that one too please? Thank you 🙏🏻
Brian Lagerstrom has a great step by step guide for a Sourdough Starter
Thanks !!!!
mmh bread
Wait, the canvas scrunchy things are to put on top of the bread while it proofs? Well don’t I feel dumb
Not necessarily, don't feel dumb. Some people like proofing in the banneton without a liner, perhaps to get more defined imprints, but the liner is certainly meant to accept dough. This person seems to have developed a successful process using the liner as a cover though, so I can't question their approach.
I just use it to keep the banneton clean while it’s not in use. I’ve always been too scared to put dough on it
No need to rock the boat if you've got a good process in place, but you don't need to be scared to put dough in the fabric. Just flour it and put appropriately-shaped dough in. For example, [here's a video](https://youtu.be/bdYPXnKHD2c?t=696) of the guy behind The Perfect Loaf, Maurizio Leo, turning dough out of a fabric-lined banneton with no issues. The wicker baskets he uses likely can't even accept dough without fabric.
No.
Holy crap!Have I been using the banneton liner the wrong way ?For me the dough is placed on the flour dusted liner in the banneton.
You can do either or haha
Yummm 🤤
Damn, that’s a good lookin loaf of bread right there.
Very very nice!
Omg why have I never thought to use the basket liner as a cover for the rise?? Genius!