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.
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…
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.