Hello all!
I have a question. Tonight, I made the baguette dough from Reinharts (sp?) book. Instead of making baguettes, I made boules. One I proofed in a banaton (sp?) and the other on a sheet pan. The one I proofed in the banaton, I proofed a little faster then the one on the sheet pan by only 30 minutes. I baked the banaton one first and was sorta disapointed with the lack of carmelization.
Then I baked the other boule and the carmelization was great.
Why is this? Was it because you have to use some flour in the banaton so the dough will not stick to the banaton and maybe the excess flour prevents carmelization?
Any ideas?
I have a question. Tonight, I made the baguette dough from Reinharts (sp?) book. Instead of making baguettes, I made boules. One I proofed in a banaton (sp?) and the other on a sheet pan. The one I proofed in the banaton, I proofed a little faster then the one on the sheet pan by only 30 minutes. I baked the banaton one first and was sorta disapointed with the lack of carmelization.
Then I baked the other boule and the carmelization was great.
Why is this? Was it because you have to use some flour in the banaton so the dough will not stick to the banaton and maybe the excess flour prevents carmelization?
Any ideas?