Or dough elevator, if you rather.
The bread is 70% white, 30% rye with apricots, almonds, cinnamon and orange zest.
The bread lift is cut from a silicone baking mat. A cheap one will do. The circles are great when cutting the mat and when centering the dough.
by kjama
18 Comments
If I recall correctly, silicone melting point is at or just below bread baking temp. Not recomended
Yeah this is great and I have actual silicone dough slips.
But cutting this is really bad. They have fiber glass.
Get a combo cooker Dutch oven and use regular parchment paper.
This is no longer a food safe mat, and you need to stop using it like this.
I use a pizza screen, and a folded foil sling
use parchment, that’s all you need, Silicone will say it can endure up to X temperature, but you’re only asking it to deteriorate faster as silicone at that temperature will eventually crack and flake into your food.
Genius! I keep accidentally knocking the air out of my dough when I turn it out after it’s final proof so I’ll I’ve to try this and see if it helps
Various people commented on cutting a silicone mat, because the mat might contain a fiberglass matting. I’ve checked my mat and it does not contain any fiberglass reinforcement. It’s 100% silicone.
Personally I feel safe about using it, also since this particular mat is sold as cut to size. If you do not feel safe about cutting a silicone mat, I’d recommend the paper solution. If you cut a sheet of baking paper to about the same shape, it also works great and it saves you a bit of washing up.
Like others have said, that is no longer food safe, and you need a new one. Just trace and cut parchment paper the next time.
I made one from some barbeque net. Works like a charm since it lets moisture escape the bottom I suppose. It gives a crispy crust.
Just use rice flour
Or you could just buy a silicone dough sling. They do usually only have 2 arms, so a little tippy when trying to move to the dutch oven.
Are dough slings not available where you are?
That sounds and looks delicious
They do sell bread slings. I have 2 or 3 just like Silpat with the fiberglass. I rinse them and re-use them and store them in my Dutch ovens.
you dont need parchment paper in your dutch oven if you just heat it properly before putting the dough in it
I’ve been doing all my boules directly on to a hot pizza stone, then I throw a large SS mixing bowl (I like to get the inside of it damp first) over top of it. Creates the perfect little steam chamber to get an awesome rise, then I take the mixing bowl off after 20-25 mins.
Much easier than dealing with a hot dutch oven and landing it in there IMO.
Fiberglass (don’t cut) or silicone: You’re better off getting the ones that are already pre-cut to this shape.
just use parchment like everyone else