Wrinkles are ok?
I have been making a 700 gm (flour) loaf, proofing it in a rectangular banneton with a floured dish towel, turning it out onto a rectangle of parchment and transferring it with the paper as a sling to an Emile Henry baker. I had noticed that the dough wrinkled when I moved it from the cutting board to the baker in the parchment sling, although not quite as much when I proof it over night in the refridgerator. I see from one of your photos that your loaf wrinkles, too. That doesn't affect the rise in the oven?

Also I see from various other sites that the unbaked loaves don't fill the baker. Should I be baking a smaller loaf.

• Reply