Evening from the uk, found this wonderful forum and had to sign up.
ive been baking yeasted breads at home for around 5 years and only just recently started to bake sour doughs, which I can positively say has been nothing but a learning curve, with some good results but also some disasters..I think I'm on the right track now though but the problem I can't resolve is the dough sticking to the cane banetton.
i flour My dough / and banetton with a sprinkling of flour and fine semolina mixed together,I am using a 75% hydration recipe and as the weather is hot here ATM proving takes around 4 hours..
i manage to tease the dough out from the up turned banetton but I am losing the proved shape and getting a stretched top to my loaf. Although oven spring does increase the volume of the finished loaf I feel I could still achieve better .
how can I stop my proved loaf from sticking ??? I have also tried proving on a floured couche/baking cloth but again the dough stuck fast to this too.
all suggestions will be greatly recieved