5. 9. Final proofing

Transfer your batard to the banneton so the seam is facing up. You can lightly dust a bit of flour on the edges. Cover well and leave at room temperature. 

FERMENTED TIP: You can also use my planet-friendly and reusable sourtastic proofing cap you see in the video. Click HERE and get yours.
A bundle of Sourtastic helpers (consisting of a scoring knife, bench knife, and proofing cap) is available with a discount HERE.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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