13 minutes ago, JoNorvelleWalker said:
This may be a silly question, but when using a banneton how to you transfer the proofed dough to the peel?
Exactly the same way that porcupines make love… Carefully!
Seriously I tip the banneton and catch the dough with my hand and transfer it to whatever surface it is I’m going to bake it on. You could also tip it gently directly onto a peel and then transfer it to your baking surface. Tipping a banneton into a screaming hot Dutch oven is not something I would recommend. I’ve tried many times and either burned myself, deflated the dough completely or both.
Others may have other techniques.
