Hallo Maria,
Misschien is het een idee om onze zuurdesem mini boules te maken. Dan kun je vaker oefenen met het vormen. Om een goed desembrood te maken moeten heel veel aspecten goed worden ingevuld. Van de werking van het desem zelf, tot de hydratatie van het deeg, de ontwikkeling en het op spanning brengen, maar ook de bloem die je gebruikt.
Wij hebben een aantal tips voor zuurdesembakkers op een rijtje gezet:
www.weekendbakery.com/posts…m-bakkers/
Gewoon lekker blijven bakken en ervaring opdoen met je desem (en verversen) en aantekeningen maken van wat er wel en niet goed gaat.

Veel succes en plezier 🙂

Beste JO,
Wij hebben zelf weinig tot geen ervaring met glutenvrij desembrood. Er zijn gespecialiseerde sites over glutenvrij bakken waar je meer informatie en recepten kunt vinden (met name Engelstalig).
www.letthemeatgfcake.com/glute…ugh-bread/
www.beyondceliac.org/glute…sourdough/
Veel succes ermee.

Thanks! I was hoping someone had asked this!

Huib Kers

Hello Elaine,
We very much enjoyed reading your comment. So glad we can be part of your baking joy this way.

Hope the upcoming weekend will be full of baking again. We sure are going to bake over here, after a long period of ‘too hot for the oven weather’, it will be great to get our hands on more dough again!

Happy baking

Super comment, thank you Solo 🙂

Hello Pat,
In this short clip of baking our pain rustique you can hopefully see a bit of the shaping we do (did) to get an oval / batard shape. We do have other techniques, but not a good clip to show you more at the moment. Maybe also google ‘shaping a batard’ will help some more.
www.weekendbakery.com/posts…the-movie/

Hi Jacobim,
Thank you so much for your kind comment. Yes, you turn the banneton upside down just above the Dutch oven and the dough will fall into the pan with the right side up. If the dough does not release immediately, gently rock the basket ‘to and fro’ and let the gravity do the work. You can somewhat see it in this video at 2.30 into the clip: www.weekendbakery.com/posts…the-movie/
But please be careful with your hands close to the hot Dutch oven of course!

Hello Jessica,
Thank you very much. If you are talking about smaller bubbles that appear on the outside of the dough, it is no problem to deflate them or some of them. But tension does not mean pressing harder on the dough, it’s built up by the pulling motion and rolling the dough towards you (keeping your pinkies in touch with the work surface). It requires some practice, but you can feel it and see it as soon as you have got the hang of it and this way you will certainly not damage the dough structure.

Hi Dan,
Do not give up! You just need a bit of practice, make sure you feel the dough rolling under your hands and keep your hands in contact with your workbench (your pinkies). You will immediately recognize the different feel and tightening when you ‘get it right’.

Good luck with it!