My proofing basket was the problem, not my dough

I spent about 8 months blaming my starter for dense loaves and flat ears. Turns out I was dusting my banneton with white flour instead of rice flour, and that meant the dough was sticking every single time. I finally switched to rice flour last Saturday and the dough released like it was greased. How many of you use something else besides rice flour in your bannetons?

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1 Comment

blairm4411d ago

Tbh that's a brutal 8 months to lose to something so simple. Rice flour really is the unsung hero of the whole process, and I've seen way too many people struggle with the same exact issue. Honestly, once you make that switch it's like the whole game changes, so good on you for figuring it out.