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Anna N

Anna N


To add further info

12 minutes ago, Anna N said:

I can only tell you that I do it but it depends on the bread. I can’t be any more specific or less hypothetical. 

 

Here  I hope you can see the method used by Ken Forkish. The banneton is turned upside down and the dough is dropped into the Dutch oven so that what was its bottom is now its top. No slashing. 

 

Edited to add: doughs which get a cold retard in a banneton in the fridge are slashed and go into the oven top side up so that the side that was up in the banneton is still top up in the oven. The doughs are never inverted. 

Anna N

Anna N


To add fruit their info

8 minutes ago, Anna N said:

I can only tell you that I do it but it depends on the bread. I can’t be any more specific or less hypothetical. 

 

Here  I hope you can see the method used by Ken Forkish. The banneton is turned upside down and the dough is dropped into the Dutch oven so that what was its bottom is now its top. No slashing. 

 

Edited to add: doughs which get a cold retard in a banneton in the fridge are slashed and go into the oven top side up so that the side that was up in the banneton is still top up in the oven. The doughs are never inverted. 

Anna N

Anna N

5 minutes ago, Anna N said:

I can only tell you that I do it but it depends on the bread. I can’t be any more specific or less hypothetical. 

 

Here  I hope you can see the method used by Ken Forkish. The banneton is turned upside down and the dough is dropped into the Dutch oven so that what was its bottom is now its top. No slashing. 

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