Pro tip: I baked bread for 8 years before someone told me to stop flouring my banneton so heavy

I was watching a video from a baker in Copenhagen and noticed he barely dusted his proofing basket. I always caked mine on like I was breading chicken. Turns out all that extra flour was creating a gummy crust on my loaves. Switched to a light dust of rice flour and a brush-off after a guy at my local bakery in Austin pointed it out. Has anyone else found their bread changed after tweaking their banneton routine?

2 comments

2 Comments

lily9724d ago

I did the same thing for about two years before I figured it out. I was dumping so much flour into my banneton that my bread came out looking like a powdered donut. Switched to a little rice flour and a quick shake and the crust got way nicer, less chewy on the outside.

alice24223d agoTop Commenter

A powdered donut lmao I can picture that perfectly. I had the same problem with over-flouring my banneton and my bread looked like a ghost had risen from the dead. Rice flour is a total game changer though, I switched and instantly my crust game improved. Now if only I could stop over-proofing my dough like a psycho.