Hello and Happy New Year!
Just received a banneton as a gift. It's from Williams/Sonoma, appears to
be made of bamboo and is baguette-shaped. It came with NO directions for
care or use. I'd like to hear from anyone who has a banneton. Do you
have good luck with it...does the dough deflate when the basket is
removed? What do you use to line it? Should the dough be a bit on the dry
side? Do you have a favorite (abm) dough cycle recipe you use?
I tried the banneton once...as you can guess, the loaf was terribly
misshapen and I was less than thrilled with my new gift. Of course, that
was before I learned the basket is usually lined. I'd appreciate any
helpful hints.
One of my New Year's Resolutions: More frequent participation with this
list! I've been reading this list for a couple of years now and have
enjoyed many of the wonderful recipes, yet I've only shared a few of my
recipes with you. So here's one I served my guests last night/this
morning with my traditional midnight black-eye peas:
<center>Easy Cheesy Bread Sticks
</center>2/3 cup water
1 tablespoon canola or olive oil
1/2 teaspoon garlic powder
1/2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/2 tablespoon sugar
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
Additional ingredients:
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack w/jalapenoes
1 small green onion w/stem, thinly sliced
Select dough cycle. When complete, punch dough down by starting bread
machine, let stir a few seconds, then stop machine. Place dough on
lightly floured work surface and let rest 5 to 10 minutes. Roll dough
into a rectangle (about 9x15). Place cheeses over long half of rectangle.
Sprinkle with onion, if desired. (I intended to use both onion and minced
jalapeno, but didn't want it too spicy for guests. Also, you can use any
combination of cheeses, just don't over-fill.) Fold dough over cheese and
pinch edges to seal.
Place dough on large baking sheet lined with parchment paper, or well
greased pan. Cover and let rise about 20 minutes. Bake in preheated
400F oven for 10 minutes, reduce heat to 350F and continue baking another
10 minutes. Slide parchment with bread onto wire rack and let cool about
15 minutes. Slice into 1-inch pieces and serve warm.
This can be prepared in advance. Before allowing loaf to rise, cover with
plastic wrap coated with cooking spray. Refrigerate up to 10 hours.
Remove from refrigerator and let reach room temperature, covered, about 2
hours. Bake as directed.
Happy Baking!
Janis