Joan's Banneton Loaf -- Details

sdcarls.jpg 1. Carl's starter (bubbling away in a plastic container -- no special sourdough crock) which I keep either in plastic or glass containers.
sdcarlsdough.jpg 2. A basic sourdough white bread recipe (flour, water, sourdough culture, bit of salt, sugar, small amount of olive oil) which has been kneaded in the Cuisinart with dough blade. The consistency is almost like yeast bread dough. Pliable but just a bit more slack than a yeast dough. Of course one can hand knead this dough too. I have even used a bread machine to mix the dough.
sdinbann.jpg 3. The dough placed in the floured banneton to rise. I often place the banneton with dough in a large plastic closed cake container letting it rise in a warm place in my house. The moisture stays in and I can see the rising process through the container. Other times I put the banneton in a large turkey roasting bag to rise.
sdrisenbanne.jpg 4. The dough risen to just the top of the banneton. Remember the dough will be flipped over onto a cornmeal sprinkled oven stone. The top will be the bottom of the loaf and the bottom will then be the top with the markings of the banneton. The tricky part is not having the dough deflate when turned out onto to the stone. Over risen dough or too soft dough's have the tendency to deflate. I often have some kind of an oven spring with the white bread recipes. Good luck!! This 100% sourdough (no yeast) took about 9 hours to reach this stage as you see it. It was rising in a warm room .
sdunmoldbann.jpg 5. This is the intriguing part: The risen dough inverted from the banneton onto the cornmeal-dusted oven stone. Hopefully there will be only minimal deflation! Note the markings from the flour. Any excess flour may be brushed off from the baked loaf if desired.
sdbaked.jpg 6. The baked bread. Note the floured markings of the banneton. The outside crust will be chewy and the insides moist. A nice contrast. I often use a water mister to mist the bread while it is baking.
sdsliced.jpg 7. The bread sliced. Note the texture. Neither too fine grained nor too coarse. Just right for sourdough white. Of course the texture of the bread you bake depends on your recipe, ingredients, techniques, time and temperature factors etc.. Make the bread the way you like it!! This recipe uses Carl's starter and the taste is definitely a moderate sour flavor.

Banneton White Bread

Procedure

Joan Ross 21MAR2002