For those who use a couche

[voyager 663rd]

Rice flour is what to use.

I just got a couche - first time I've used one and it wasn't a cheap one - and rice flour is best to use (not A.P.) as it has no gluten so the dough won't stick.

I"ve got a grain mill so made my own rice flour. Middle setting (between fine and coarse).

The problem I've encountered is the flour just seems to flow through the linen. Some gets "pushed in" and stays on the surface / shields the linen (by rubbing it in) but a lot still flows through.

Used it for the first time and I had dough sticking in several locations.

Should I do a coarser grind or is it like a rattan basket? The more I use it, the less will "flow through" and does what it's supposed to do--ie prevents the dough from sticking?

 

[chopsaw]

I've never had an issue . I followed Rick's advice and use rice flour in a Bulka wood pulp banneton . Always comes right out . No liner needed .

I bake in a LeCreuset bread oven / cloche . Semolina on the bottom . No sticking there either .

Cloche and oval Banneton . I have a 9" round banneton also .

 

[LoydB]

It gets better as it gets seasoned. I scrape off anything crusty between uses and that's about it.

 

[jcam222]

Not being a baker my first glance at the title had me chuckling

 

[voyager 663rd]

I guess it'll be just like the rattan: the more it's used the better it is

 

[normanaj]

Not being a baker my first glance at the title had me chuckling

Same here!