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Overheard a pro baker say he sprays his proofing baskets with water before flouring and it's a game changer for sticky dough.
I tried it on my last batch of 8 boules and none of them stuck to the banneton for the first time ever, has anyone else tested this trick or am I late to the party?
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andrewh4320d ago
Andrew here. Yeah matthew864, the water trick makes a real difference because it creates a thin steam layer that stops the dough from sticking even when it's really wet. I use a spray bottle with just a few spritzes before dusting with rice flour and it's been a lifesaver for my high hydration doughs.
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