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Basics and Techniques: Retarding/Final Prove

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By Paul Allam and David McGuinness

Published 2009

  • About
You can prove the bread in either a round or batard-shaped bread basket or banetton. A banetton is a traditional proving basket lined with linen and flour, or if they are cane, just flour. They allow a loaf to conform to a shape and add support during the final prove. To replicate this, line a small basket with a tea towel (dish towel), lightly dust with flour and place the loaf inside, seam side up. If you are using a cane basket, you don’t need the tea towel and can simply dust the basket with flour. If you are not using a basket at all, place the loaf on a baking tray lined with baking paper, seam side down, then cover the tray loosely with a plastic bag. Do not use plastic wrap as you want to give the loaf some room to move as it proves, but you must make sure the loaf is covered otherwise it will form a crust.

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