Can we talk about proofing baskets that are just too small for bulk rises?

I used my 8 inch banneton for a 72 hour cold ferment sourdough last week and the dough spilled over the sides by hour 48, making a mess on my fridge shelf. How do you all figure out the right basket size for a specific dough weight without trial and error wrecking your batch?

3 comments

3 Comments

phoenixb345d ago

75% hydration doughs really test those size estimates, don't they?

morgan_martinez5d ago

Dough escaping at hour 48 sounds like a horror movie. "The Blob" but with gluten. My trick is pretty dumb but it works. I weigh my dough and then put it in a plastic bag that's roughly the size of the basket I'm guessing. If the bag bulges like a overstuffed pillow, I know the basket is too small. Learned that after scraping fermented goo off my shelf for the third time. 75% hydration doughs are little escape artists. They'll find any gap.

patricia5584d ago

Ended up with dough on my kitchen ceiling once. Guess my basket size guess was off by a lot.