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Thursday 24 April 2025 18:59:35 GMT
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Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called rattan - and they aren’t naturally non-stick. So you have to season them before you use them. Seasoning means you create a non-stick layer using non-glutinous rice flour. Start by lightly rinsing and drying each basket. Don’t soak it and don’t use soap, just use enough water to remove any dust or debris. Spritz the inside of the basket with water, spread it out evenly and remove any excess. Then generously dust it with rice flour and remove any excess. Use rice flour, not wheat flour. Rice flour is naturally non-stick because it doesn’t have gluten. Spread that out evenly with a brush or your fingers and let it dry. Repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket. Let that fully dry before adding your dough. You only need to season them once or after you do a deep cleaning - not every time you bake. Before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not. You’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. Some people mix rice flour with wheat flour for this process, but I personally like to just use rice flour so there’s no gluten in the mix. After you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. I’ll put links to the bannetons I use at bkyhd.com/bread - I like the Criss Elite brand best, just make sure the material is pure rattan, not the synthetic version. Let me know if you have any questions. #bread #howto #sourdough #baking
Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called rattan - and they aren’t naturally non-stick. So you have to season them before you use them. Seasoning means you create a non-stick layer using non-glutinous rice flour. Start by lightly rinsing and drying each basket. Don’t soak it and don’t use soap, just use enough water to remove any dust or debris. Spritz the inside of the basket with water, spread it out evenly and remove any excess. Then generously dust it with rice flour and remove any excess. Use rice flour, not wheat flour. Rice flour is naturally non-stick because it doesn’t have gluten. Spread that out evenly with a brush or your fingers and let it dry. Repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket. Let that fully dry before adding your dough. You only need to season them once or after you do a deep cleaning - not every time you bake. Before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not. You’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. Some people mix rice flour with wheat flour for this process, but I personally like to just use rice flour so there’s no gluten in the mix. After you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. I’ll put links to the bannetons I use at bkyhd.com/bread - I like the Criss Elite brand best, just make sure the material is pure rattan, not the synthetic version. Let me know if you have any questions. #bread #howto #sourdough #baking
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#misterio #fyp #topvideos #miedo #paranormal #demonio #fantasmas #videosdeterror

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