I wanted to make two loafs because I have guests over this week-end, but I only have one baneton, so I used a metal bowl that I normaly use to melt chocolate over warm water. Nothing else changed between the two loafs : they are the same dough separated in two halves (can't give mesurement because I eyeball it, but it's just flour, warm water, salt and starter), folded 4 times in 30 minutes intervals, left to rise in a warm oven, cold proofed overnight in the fridge, left to rise a little bit more in the oven this morning because I felt they needed more time, then baked for 20 minutes covered and 10 uncovered at 250°.
The metal bowl loaf came out great while the baneton one is underproofed. My theory is that the metal bowl transfered the heat from the oven better during the rising time in the oven.
I think I'll use this bowl for winter breadmaking now, I just wanted to post this here in case someone would be interested by this "hack"!
by IlliterateTRex
10 Comments
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I have used a glass bowl and a metal colander. It all works.
Omg maybe that’s why my proofing is taking a full day 🥲 it’s in metal bowls but my house is COLD. Didn’t even think about that. Also going to start putting in an oven it’s the light on!
Side note yall are afraid of color on this sub. So many blonde loaves smh
I have to try this!! Thank you
Metal is a better conductor of heat than wood/wicker so I think you’re right.
Interesting. How did you bake the 2 loafs? In the same metal bowl? Or cast iron?
I don’t see the ring pattern that I see from a banneton usually, do you use the fabric liner? What did you use to line the metal bowl?
How were your previous loaves you baked using the banetton?
Did you bake them at the exact same time in two identical vessels, or was one baked first as the other sat and waited? Or were they baked together in pots/pans that slightly differed from one another?