Banneton bottom suddenly getting wet
Hi guys,
Something strange started happening with no other changes so I'm unsure what's wrong.
Basically I do a 76% hydration sourdough with stretch folds etc, place it in an opened bag for 48 hrs in the fridge.
The top of the plastic bag always gets condensation, sometimes a bit more than others but the Bottom of the banneton cloth (dusted with rice flour) has always been slightly damp, but dry.
For the past 6 bakes the plastic bag no longer has condensation but the bottom of the banneton cloth is drenched. It has been quite hot so I've tried reducing the hydration to 70% with the same result.
I understand that there are various other factors that influence moisture but if everything is the same, Including the fridge location, how can the condensation change location like this??
to suspect something growing in the basket and cloth that is attracting moisture. Examine carefully.
Most likely have to sanitize. Make sure both baskets and cloths are thoroughly dry before next dusting and use and dry well between uses.
With warmer temps., the dough may also be warmer than earlier and condensate more moisture next to cloth and basket, even with a lower hydration dough. Could lower dough temperature by using icewater in recipe.
48 hours. That's a long time in a banneton.
I would definitely say no more than 24 hours in a banneton.
Thanks for the replies.
I'll check for any mould etc. I usually leave the basket and cloth in the oven to dry once it's cooled down sufficiently. Ends up pretty dry.
In winter I get 48hrs but during summer it's about ~36 at most before it's at the peak and needs to be baked. Probably due to the stretch+folds in winter or summer.
Regardless of if it's too little or too long, what I'm saying is that there's no longer condensation inside the bag, it's all sucked into the banneton cloth and makes it stick more. After two yrs, this suddenly changed which is why I'm stumped.
Got a new banneton and cloth, but it's still happening.
Also in terms of timing I checked it the following morning, so say 10hrs in the fridge, and the bottoms already soaked.
Perhaps you need to reduce the hydration of the dough. There is a limit as to how much the banneton can wick from the surface of the dough. Experiment a little and reduce the water amount in the dough. See if that helps. Might also want to put the banneton on a trivit so air circulates under it. Or just bag the top of the banneton setting it on a refrigerator rack not solid glass shelf.