Rye Soursough: Banneton Version

The bread making kit Soph bought me (which is where the starter for this rye sourdough first came from) came with a banneton to prove the bread in, rather than using a tin. I’ve always worried about the dough being too wet for this… but I decided to give it a go this week.

The mixture is the same as last week, including the root beer!

I lined the banneton with flour ad oatbran. The oatbran all fell to the bottom… so hopefully the flour is enough to stop it sticking.

CameraZOOM-20130804102843567The mixture then goes in, and I let it prove for a full hour while I warmed up the pizza stone.

CameraZOOM-20130804103049890After proving I lined my pizza peel with a silicone sheet, and sprinkled flour and oatbran over it.


I then flipped the banneton over. This blew all the flour and oatbran away from the sides. Now all I had to do was hope the dough wouldn’t stick to the banneton…

CameraZOOM-20130804113840727Thankfully there were no issues! It came right out, and the banneton hardly had any bits of dough on it.

CameraZOOM-20130804113850656I used the pizza peel to transfer to the pizza stone, thus keeping the door open time to a minimum, and then cooked the normal 15mins max / 45mins at 180c fan.

After cooking it looked pretty good. It hadn’t risen as much as I’d like; if there’s no hole inside at the top I may try proving longer next time. Also lots of the oat bran fell off… but I’m really happy with how it looks.

CameraZOOM-20130804124124134Cutting into it, and there’s no hole, which is good.It’s very dense, so I’ll definitely try a longer prove next time. Unsurprisingly, as it’s the same ingredients, it tastes the same as last week.CameraZOOM-20130804142421915

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