wrote:

>Hi all,
>
>[...]
>As far as I'm concerned, there are two ways to rise high (~67-75%)
>hydration dough. One is in a banneton, and one is in a bowl of some
>type. If I use a banneton, the linen seems to wick moisture out of the
>top part of the dough, leaving the top of the loaf (the part in contact
>with the linen) a lot like leather. If I rise the dough in a bowl this
>doesn't happen, BUT...there are all kinds of little fermentation
>"holes" on the outside of the crust where it was contacting the sides
>of the bowl. Not huge holes, but enough to make the loaf look odd.
>
>I've racked my brain trying to come up with a solution to this problem
>and can't figure anything out (other than proofing the loaf right on my
>peel, which, with high hydration, would probably make the dough "slump"
>and lose its shape).
>
>Any suggestions?
>
>
>
Somebody sent me this link which has the plastic baskets much cheaper
than the tax cheating woman where I got them befo

http://www.baecker-markt.de/cgibin/s...&start=6&dif=5

I am thinking of getting some more at this point.

The blue one's are for 3 lb rye or probably 4 lb white.

Once they were not big enough because I wanted a 4+ lb rye/mix and I put
it into a glass bowl which gave me bubbles between the loaf and the
glass. Seems this is what you get in bowls. Never happened with the
"baskets". I oil them now (with sticky dough) and they swim in my tanks
with saran wrap on top.

It seems that the small studs and the rings keep the dough from making
too close contact with the container and the gas can escape witgout
making bubbles.

Should work without tank ;-)

Samartha