So did I. And I found out. It really, really does.
I made a double batch of this recipe which I followed to a T. Everything between these loaves was identical, except one got to do its cold proof in the banneton, while the other got the loaf pan. Left loaf completely pancaked overnight. I think it maybe would’ve risen much more had I left it in the loaf pan and placed the entire thing inside my DO. Who knows.
(My score pattern was slightly different, to be fair, in an effort to save the dough that never bounced back after shaping)
by all-amateur
6 Comments
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Thank you!! I’m on my 6th or 7th loaf and have never used a banneton but I’m definitely going to get one now.
Interesting, but I have a different experience I guess. I have one proper oval banneton and use a double lined (2 cloths) 8.5”x4” glass loaf pan for the other. The loaf pan bread has a slightly more squared bottom, but nothing drastic. It would be hard to tell which one came from which proofing vessel. But that does remind me that I have an oval ceramic baker I was going to try out as a banneton replacement too. Have to hunt down where I put it!!
https://preview.redd.it/0ng4d0mbvi1e1.jpeg?width=1751&format=pjpg&auto=webp&s=d647df6c7cca3925f94285f84afb9439b31ea745
As a brand new newbie I have only baked 2 boules so far, I am excited to learn that I don’t necessarily need to use them! Anything that will contain the rise so that they don’t spread? If lined properly?
I switched away from an oval banneton, and now do my overnight proof in a rectangular tin. I get better rise and less stick and prefer the bread shape for eating.
Today I was making 2 loaves and realized that one of them got more handling than the other one and probably got a bit more degased. I wonder how often the shaping plays a role when 2 loaves from the same batch of dough have different results?