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Fermenting, Proofing & Retardting - Page 2

post #31 of 41
7/31/01 at 8:12am
I don't bother using a liner inside my banneton. I just rub flour into every crevice - as much flour as it'll take. The final loaf appears pleasingly dusted and well ringed. :D

Thanks for the photos Kimmie: they made me drool all over my keyboard.
:p :p :p

[ July 31, 2001: Message edited by: kokopuffs ]
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post #32 of 41
7/31/01 at 12:11pm
Like this, Kokopuffs?

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post #33 of 41
7/31/01 at 12:18pm
The rings in your photo, Kimmie, are more pronounced. So I think that my loaves proof smaller. I'm using 3 1/2 cups of flour in a banneton designed to handle 1.5 lbs of dough max. So perhaps increasing my recipe will force the proofing dough against the walls more firmly giving a better ringed outline. :eek:
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post #34 of 41
7/31/01 at 12:23pm
Kokopuffs,

I think you have a good thing going there. Congrats!

:)
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post #35 of 41
7/31/01 at 4:19pm
Kimmie and Kyle, I'm so impressed!
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post #36 of 41
7/31/01 at 7:23pm
Momo,

Thanks but Kyle did the baking!

:eek:
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post #37 of 41
7/31/01 at 11:21pm
Oh, yours were King Arthur's... Gotcha. They're good looking breads, anyway! :D
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post #38 of 41
8/1/01 at 3:04am
LOL!! I'm glad you caught on, Momo. Did you think the kitchens were mine too?

It was simply to demonstrate to Kokopuffs what breads should look like when using an unlined banneton!

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post #39 of 41
8/2/01 at 6:22pm
Thread Starter 
Frank & Ernest have a sister?
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post #40 of 41
8/2/01 at 7:07pm
What a beauty!
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post #41 of 41
8/2/01 at 7:30pm
Hoo-haw Kyle,

Nice machine. And the bread seems like it's improving. The crumb is really holey and fluffy!

BTW, you should thank Thomas Daschle and to a lesser extent, Jim Jeffords. Without these two, you would see your first refund in 2009!




[ August 02, 2001: Message edited by: Kimmie ]
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