You can use it with or without the liner - we actually prefer without and use it as a cover instead (just slightly wet it to keep your dough from drying out). Whichever method you choose, plenty of rice flour is the answer to ensure it doesn't stick!
Talk about sourdough goals! 🤣 this is something I would love to perfect, despite my best efforts my dough reverts to a sticky mess when I go to transfer it to the banneton. 🙄
Avoid adding flour at this stage, it will change the hydration level. Sourdough can feel very sticky due to the higher hydration levels. During the pre-shape stage you will notice it's much less sticky as you start to develop some tension on the surface of the dough. Use your bench scraper as much as possible to avoid it sticking to your hands too much!
We can definitely add that into our content ideas! Basically its just more of the pre-shaping method - you're aiming to build as much tension on the surface of the dough as possible before it goes into the banneton.
The video we kneaded 😊. Straight to the point without minutes of storyline, appreciate it!
Whoah, this is so satisfying to watch, though I will say the music is a bit loud. Great job! :D
Thanks for the feedback :)
Amazing vid thank youu
Did you always cover the banneton like that? I put the dough on it but kind of sticks to the textile
You can use it with or without the liner - we actually prefer without and use it as a cover instead (just slightly wet it to keep your dough from drying out). Whichever method you choose, plenty of rice flour is the answer to ensure it doesn't stick!
What percentage of hydration is there in this dough . ?
Our standard recipe is 70% hydration (350g water to 500g of flour)
Talk about sourdough goals! 🤣 this is something I would love to perfect, despite my best efforts my dough reverts to a sticky mess when I go to transfer it to the banneton. 🙄
We highly recommend using rice flour to coat the banneton before putting in your dough! Should help a lot :)
How many minutes should it be worked on - shaped?
My dough is so much stickier than this, it seems wetter. Is it ok to do this stage with a little flour on the surface?
Avoid adding flour at this stage, it will change the hydration level. Sourdough can feel very sticky due to the higher hydration levels. During the pre-shape stage you will notice it's much less sticky as you start to develop some tension on the surface of the dough. Use your bench scraper as much as possible to avoid it sticking to your hands too much!
How can we do the same to get a round shape for a round Banneton or a round proofing basket.. Would you have that also on a video.. ?
We can definitely add that into our content ideas! Basically its just more of the pre-shaping method - you're aiming to build as much tension on the surface of the dough as possible before it goes into the banneton.