Why is my proofed sourdough so floppy when I take it out of the banneton?
Why is my proofed sourdough so floppy when I take it out of the banneton? It's risen nicely but when I turn it out I feel rushed to get it in the oven before it flattens out. It feels like it's trying to crawl off the counter. Is it water content? I've made Tartine's rustic loaf more than a few dozen times but it always feels like it's not sturdy enough. That said it cooks well and tastes great but it's hard to score as it's so soft and billowed.
1 Comment
HalfPintDecember 8, 2020
It will depend on how well you shape the dough before you put into the banneton. There is a short video tutorial from Artisan Bread in Five Minutes that shows how to shape wet bread dough:
https://artisanbreadinfive.com/2017/04/16/new-video-shaping-the-ball-from-a-very-wet-dough/
It's worth looking at and may help you show you how to handle wet dough.
https://artisanbreadinfive.com/2017/04/16/new-video-shaping-the-ball-from-a-very-wet-dough/
It's worth looking at and may help you show you how to handle wet dough.
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