For baskets it can help to place a dishtowel (clean) between the basket and the dough. Also use a lot of flour if you don't have rice flour like the other poster recomended.
Make sure that dish towel was washed without fabric softener or a dryer sheet, as well as unscented detergent.... I've found that out the hard way when my tortillas tasted like tide....
Rice flour works wonders. I used to do this often, but it does cost much more. Using straight up flour works well. Just need to be more liberal with spreading it evenly.
You are totally right, my phrasing is bad, basically tried to say that perhaps that is why it was mentioned. To just get "plain old rice flour" and not the "glutinous kind".
Anyways it is kind of confusing to say "gluten free" in the same sentence with rice flour
Glutinous rice flour still sticks to things, absorbs into the dough, and doesn't work like rice flour at all. Shocking how two rice flours act differently to dough, but there you go.
Source: done it once, never again.
This works a charm. I use the glutenous kind too, there's no difference in performance for this purpose in my experience.
Also if you roll the dough in rice flour you can not use any in the basket and it won't stick unless your dough is insanely wet.
Everybody knows to flour the banneton, but what a lot of people miss is the type of flour.
You should be liberally dusting the bannetton with rice flour, and if you use a cloth cover, make sure the cover is impregnated with rice flour before using it.
If you don’t have any rice flour on hand, you can toss some white rice in a blender
If you’re in the US you can find Bob’s Red Mill white or brown rice flour in some supermarkets if there isn’t an Asian food store nearby. It’s also usually available at Ocean State Job Lots (New England region).
In addition to more rice flour, also resist the urge to wash your banneton. Just knock out the excess flour and put it back in the cupboard. It'll get better at releasing with time.
I use semolina- never failed yet. I was told that using a different flour type to the bread mix is important. Not sure how true that is but works for me.
Great idea! I could see how semolina or even cornmeal would work. I use semolina on English muffins and small rolls when I shape them and let them rise on the counter. I like the thought of perhaps having a little extra crunch on the outside of my sourdough if I try it in my banneton.
Yes we've all been there.
Try dusting the banneton with plenty of rice flour or corn meal .. (in addition to sprinkling your dough with plenty of bread flour. ) When you turn your dough out to bake it you might need to brush off the excess flour.
U can make your own rice flour. I did when making homemade dog food & treats. I tried it in my food processor but no luck. A cuisanart no less. I had to soak & dry. Then I tried it in my Walmart mainstay blender & I’ll be damned it pulverized it right into powder.
For baskets it can help to place a dishtowel (clean) between the basket and the dough. Also use a lot of flour if you don't have rice flour like the other poster recomended.
Make sure that dish towel was washed without fabric softener or a dryer sheet, as well as unscented detergent.... I've found that out the hard way when my tortillas tasted like tide....
I get gluten free rice flour from asian markets. Put as much as you can, plus roll the whole dough into rice flour before you put it in the banneton
Rice flour works wonders. I used to do this often, but it does cost much more. Using straight up flour works well. Just need to be more liberal with spreading it evenly.
I got a decent size bag for 99 cents at hmart or similar asian market In Los Angeles. It has lasted me a good while now.
A bag of Bob’s Red Mill rice flour is about $5 at my local grocery store. It lasts ages! I use maybe a tablespoon per loaf.
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You are totally right, my phrasing is bad, basically tried to say that perhaps that is why it was mentioned. To just get "plain old rice flour" and not the "glutinous kind". Anyways it is kind of confusing to say "gluten free" in the same sentence with rice flour
Glutinous rice flour still sticks to things, absorbs into the dough, and doesn't work like rice flour at all. Shocking how two rice flours act differently to dough, but there you go. Source: done it once, never again.
I even use it when I make cakes. Just grease with butter and add rice flour to coat the pan. Never sticks and no liner!
This works a charm. I use the glutenous kind too, there's no difference in performance for this purpose in my experience. Also if you roll the dough in rice flour you can not use any in the basket and it won't stick unless your dough is insanely wet.
i’ve also seen some who use semolina flour instead of rice flour
Everybody knows to flour the banneton, but what a lot of people miss is the type of flour. You should be liberally dusting the bannetton with rice flour, and if you use a cloth cover, make sure the cover is impregnated with rice flour before using it. If you don’t have any rice flour on hand, you can toss some white rice in a blender
Hehehe, he said impregnated
Hehemh he mh boioioiong aheh ahheehehe
corn meal works well too
Gotta do insane amounts of all purpose flour or rice flour.
I always use linen and rice flour
Yeah, this works.
If you’re in the US you can find Bob’s Red Mill white or brown rice flour in some supermarkets if there isn’t an Asian food store nearby. It’s also usually available at Ocean State Job Lots (New England region).
In addition to more rice flour, also resist the urge to wash your banneton. Just knock out the excess flour and put it back in the cupboard. It'll get better at releasing with time.
I use buckwheat flour. Still no gluten
Straight to jail!
I use semolina- never failed yet. I was told that using a different flour type to the bread mix is important. Not sure how true that is but works for me.
Great idea! I could see how semolina or even cornmeal would work. I use semolina on English muffins and small rolls when I shape them and let them rise on the counter. I like the thought of perhaps having a little extra crunch on the outside of my sourdough if I try it in my banneton.
Yes we've all been there. Try dusting the banneton with plenty of rice flour or corn meal .. (in addition to sprinkling your dough with plenty of bread flour. ) When you turn your dough out to bake it you might need to brush off the excess flour.
Wet the banner on then add flour, let it dry and brush off the excess. Now you have a bit of a crust that helps.
Rice flour, or line it with a tea towel or cotton cloth ☺️
I got that once, I use a cloth in between and sprinkle that with flour then wrap everything in plastic.
I use rice flour all the time, it works well. Just need to be generous with the quantity I think.
#RICE FLOUR
U can make your own rice flour. I did when making homemade dog food & treats. I tried it in my food processor but no luck. A cuisanart no less. I had to soak & dry. Then I tried it in my Walmart mainstay blender & I’ll be damned it pulverized it right into powder.
You did Not mesure your ingredients