Comments on: Beautiful boules with a banneton (brotform) http://www.artisanbreadinfive.com/?p=127 Just another WordPress weblog Mon, 06 Sep 2010 02:27:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: jeff http://www.artisanbreadinfive.com/?p=127&cpage=3#comment-18115 jeff Tue, 24 Nov 2009 15:38:03 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-18115 Kelly: Thanks for the great tip! Kelly: Thanks for the great tip!

]]> By: Kelly Schultz http://www.artisanbreadinfive.com/?p=127&cpage=3#comment-18104 Kelly Schultz Tue, 24 Nov 2009 13:58:04 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-18104 I should add I use this technique so I can make a grapefruit sized boule - instead of an enormous loaf which you get with a brotform - I use my smallest glass mixing bowl. The bigger the loaf the more side folds the teatowel needs, and it is just not as pretty. I also cover with parchment. Just before baking I flip the whole thing onto the peel, remove the towel, slash and into the oven pronto. I should add I use this technique so I can make a grapefruit sized boule – instead of an enormous loaf which you get with a brotform – I use my smallest glass mixing bowl. The bigger the loaf the more side folds the teatowel needs, and it is just not as pretty. I also cover with parchment. Just before baking I flip the whole thing onto the peel, remove the towel, slash and into the oven pronto.

]]> By: Kelly Schultz http://www.artisanbreadinfive.com/?p=127&cpage=3#comment-18102 Kelly Schultz Tue, 24 Nov 2009 13:49:35 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-18102 Hi there I don't know if already posted, but another cheap brotform alternative is a waffle weave tea towel in a appropriately sized bowl. Generously flour the tea towel and give a spritz with a bit of cooking spray. Don't have to worry about longevity of a traditional brotform staples if you want to do overnight rises in the fridge with very wet dough etc... The larger the waffle on your towel the more dramatic the look. I even managed a slight flower decoration on one loaf using an embroidered cloth napkin, before I found the waffle tea towel. That was pretty cool! Hi there I don’t know if already posted, but another cheap brotform alternative is a waffle weave tea towel in a appropriately sized bowl. Generously flour the tea towel and give a spritz with a bit of cooking spray. Don’t have to worry about longevity of a traditional brotform staples if you want to do overnight rises in the fridge with very wet dough etc… The larger the waffle on your towel the more dramatic the look. I even managed a slight flower decoration on one loaf using an embroidered cloth napkin, before I found the waffle tea towel. That was pretty cool!

]]> By: zoe http://www.artisanbreadinfive.com/?p=127&cpage=3#comment-15957 zoe Sun, 25 Oct 2009 18:09:58 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-15957 Hi Chris, As long as you flour the inside so the dough doesn't stick to the form I bet it would work. If you do make one please report back so we know how it turned out! Thanks, Zoë Hi Chris,

As long as you flour the inside so the dough doesn’t stick to the form I bet it would work. If you do make one please report back so we know how it turned out!

Thanks, Zoë

]]> By: Chris http://www.artisanbreadinfive.com/?p=127&cpage=3#comment-15948 Chris Sun, 25 Oct 2009 13:41:57 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-15948 Has anyone tried to bake (or just proof) in a stoneware form to maintain the integrity of the design? I work with clay and it would allow my creativity including the coil effect. Has anyone tried to bake (or just proof) in a stoneware form to maintain the integrity of the design? I work with clay and it would allow my creativity including the coil effect.

]]> By: jeff http://www.artisanbreadinfive.com/?p=127&cpage=3#comment-14264 jeff Wed, 23 Sep 2009 17:38:11 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-14264 Yeah, parchment is kind of the wonder paper, isn't it? Using it quite a lot, though I've never had a problem just dropping the loaf right onto the stone. Jeff Yeah, parchment is kind of the wonder paper, isn’t it? Using it quite a lot, though I’ve never had a problem just dropping the loaf right onto the stone. Jeff

]]> By: Judith http://www.artisanbreadinfive.com/?p=127&cpage=2#comment-14229 Judith Wed, 23 Sep 2009 05:18:02 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-14229 When I put the dough into the banneton I cover it with a piece of parchment paper. To put it into the oven, I just put my peel over the paper, flip the benneton and put the parchment paper and bread onto my preheated stone in the oven. Works like a charm! When I put the dough into the banneton I cover it with a piece of parchment paper.

To put it into the oven, I just put my peel over the paper, flip the benneton and put the parchment paper and bread onto my preheated stone in the oven.

Works like a charm!

]]> By: jeff http://www.artisanbreadinfive.com/?p=127&cpage=2#comment-8370 jeff Mon, 01 Jun 2009 13:20:27 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-8370 Thanks Abby! Christille: Are you using steam as in the book? Have you checked your oven temp? Also consider other steam alternatives if you aren't happy with the standard method: Baking in a Dutch Oven: http://www.artisanbreadinfive.com/?p=552 Aluminum Roasting Pan for Crust: http://www.artisanbreadinfive.com/?p=510 Cloche baking: http://www.artisanbreadinfive.com/?p=566 Thanks Abby!

Christille: Are you using steam as in the book? Have you checked your oven temp? Also consider other steam alternatives if you aren’t happy with the standard method:

Baking in a Dutch Oven: http://www.artisanbreadinfive.com/?p=552

Aluminum Roasting Pan for Crust: http://www.artisanbreadinfive.com/?p=510

Cloche baking: http://www.artisanbreadinfive.com/?p=566

]]> By: Christille http://www.artisanbreadinfive.com/?p=127&cpage=2#comment-8357 Christille Mon, 01 Jun 2009 10:00:13 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-8357 Greetings from sunny South Africa (Johannesburg). I have been downloading recipes from your site for ages but finally received my book! Anybody out there to give me some tips on how to get a better crust? The loaves look and taste great but (I think) the crusts are too thin. Greetings from sunny South Africa (Johannesburg). I have been downloading recipes from your site for ages but finally received my book! Anybody out there to give me some tips on how to get a better crust? The loaves look and taste great but (I think) the crusts are too thin.

]]> By: Abby http://www.artisanbreadinfive.com/?p=127&cpage=2#comment-6535 Abby Tue, 07 Apr 2009 22:31:11 +0000 http://zoebakes.com/domains/artisan/?p=127#comment-6535 I made a batch of master dough on a Friday night (my first) and didn't touch it until Tues night and it had the most spectacular sourdough flavour and smell and had that creamy custardy consitency when chewing. While I wait for my baking stone to arrive I'm going to bake the rest in my dutch oven. I'm so glad I found your book and can't wait for the 2nd. Abby I made a batch of master dough on a Friday night (my first) and didn’t touch it until Tues night and it had the most spectacular sourdough flavour and smell and had that creamy custardy consitency when chewing. While I wait for my baking stone to arrive I’m going to bake the rest in my dutch oven. I’m so glad I found your book and can’t wait for the 2nd.
Abby

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