October 3, 2017 - 8:31am
rice flour and/or plain flour
Are you best off using only rice flour for couches or a 50:50 mix of rice and plain/AP flour? Ive been having a bit of a sticking problem and have been using strong brad flour to season my new couches but its not great....people have mentioned rice flour alot so i bought a bag but im just wondering if i should mix it or go solo with it.......
thanks
moray
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For bannetons I favor a blend of rice and whole wheat. Rice flour definitely works wonders in the bannetons, especially for high hydration doughs. Seems that the blend would work for a couche too.
ive generally used rye or wholewheat for bannetons and only bread flour for couches however my douighs tend towards high hydration and as theyre new are sticking a little so i got myself a bag of rice flour. ill go for the mix so...is there any reason not to use just rice flour as i bought the rice flour for one purpose only whereas i use the other flours for breads, etc?
on my bannetons. if I use an alternative proofing bowl, I line the container with a heavy teatowell well dusted with the same mix of rice flour and AP flour and have no trouble. I haven't tried wholewheat:rice flour mix but it should also work fine.
Leslie
how about just rice flour?
I think some folks do that and some 50:50.
give it a go, I reckon it will be a great help
Leslie
thanks for that leslie...ill dust them in the morning and see how we go
I did one bake with 100% rice flour and I didn't like the look of my loaves. For some reason, the crust had a very dull look to it. I prefer doing a 50/50 mix of brown rice flour and unbleached flour.
I keep a jar of 50/50 brown rice/AP unbleached pre-mixed in the fridge freezer so it's ready to go (saves digging in the big freezer). Works great on my couche and assorted brands of bannetons. Never had a problem with releasing even wetter dough.