Using a banneton

[Purdyhorse]

I know this seems a stupid question but a remedy would help me greatly.
I'm new to bread baking so please indulge me!
I like using a 1kg round banneton to proof my bread but have great difficulty transferring the risen dough onto the greaseproof papered baking tray prior to placing it in the oven.
I thoroughly flour the banneton prior to placing the unrisen dough in it but, whilst the risen dough doesn't stick to the banneton, I invariably end up with cracks in the dough as I tip it upside down onto the baking tray.
There must be a way of doing this transfer properly or bannetons would not be in common use.
Any advice of a crack preventative technique would be greatly appreciated.
Thank you!

 

[Norcalbaker59]

I know this seems a stupid question but a remedy would help me greatly.
I'm new to bread baking so please indulge me!
I like using a 1kg round banneton to proof my bread but have great difficulty transferring the risen dough onto the greaseproof papered baking tray prior to placing it in the oven.
I thoroughly flour the banneton prior to placing the unrisen dough in it but, whilst the risen dough doesn't stick to the banneton, I invariably end up with cracks in the dough as I tip it upside down onto the baking tray.
There must be a way of doing this transfer properly or bannetons would not be in common use.
Any advice of a crack preventative technique would be greatly appreciated.
Thank you!

Any of these or a combination of...

Most likely not the technique of turning out the dough, but a weak/poorly shaped dough results in tears

- failed to develop enough gluten in dough during mixing

- did not shape properly (not enough tension in shaped dough)

- too much hydration in formula

- over-proofed dough

- used wrong flour; winter vs spring wheat; hard vs soft wheat.

- soft water (mineral content too low)

- damaged gluten network

- bench rest too long​

- seeds, nuts, add-ins damage gluten during kneading / shaping​

- use of whole wheat flour damages gluten during kneading / shaping​

- over-mixing dough​

​

About wheat classifications

6 Classes of Wheat and Their Uses - Nebraska Wheat

6 Classes of Wheat and Their Uses Across the United States, there are six classes of wheat grown. Each class of wheat has unique characteristics that make them grow well in different climates which have two distinct growing seasons. The six classes grown in the U.S. are Hard Red Winter, Hard Red...

nebraskawheat.com

 

[GFC12]

Hey, First of all, there's no such thing as a stupid question when it comes to learning new things.

Regarding your question, transferring the risen dough from the banneton to the baking tray can be a tricky process, especially for beginners. There are a few techniques you can use to prevent the dough from cracking during the transfer.

Few tips you can try:

1. Use a floured or lined basket
2. Use a well-floured surface
3. Handle the dough carefully
4. Score the dough

I hope these tips help you to transfer your dough from the banneton to the baking tray without any cracks. Good luck with your bread baking journey.

 

[Mona]

It’s not a stupid question at all! Transferring dough from a banneton can be tricky, especially when you're just starting out with bread baking. One technique that might help is to gently place a piece of parchment paper over the banneton before flipping it onto the tray. This way, you can lift the dough out more smoothly and avoid those cracks. You can also try giving the dough a little shake as you flip it, which can help release it more gently. Another tip is to make sure your dough is not over-proofed, as this can sometimes make it more fragile. With a bit of practice, you’ll get the hang of it! Happy baking!