web analytics
brushing excess flour from baked crust - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
See more
See less

brushing excess flour from baked crust

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • brushing excess flour from baked crust

    What brush do you use?

  • #2
    Re: brushing excess flour from baked crust

    I don't. Assuming you are talking pizza you can easily knock the excess off by slapping it from one hand to the other as you set it on the peel. And yes, that works even with relatively wet, fragile doughs.

    Comment


    • #3
      Re: brushing excess flour from baked crust

      For other breads (the non-flat kinds) I often brush off flour and use a cheap natural fiber paintbrush - 4 inch wide.

      Comment


      • #4
        Re: brushing excess flour from baked crust

        Thanks, Brian. I'll try that. I'm talking about a boule loaf, not a pizza.

        Comment


        • #5
          Re: brushing excess flour from baked crust

          Sorry about my answer. Duh! This is the Hearth Bread thread but it didn't register...

          If I were to remove excess flour from bread the method would tend to be a function of the bread. My first choice would be to simply knock it off (like say ciabatta). On other breads I would tend to use a towel or a brush depending on the look of the bread. I don't like to do that, though for brushing the flour off messes up the look of the bread IMO.

          Excess flour on a boule seems likely to be indicative of sticky, underdeveloped dough. Adding some stretch and folds to the process should allow you to use less flour and hopefully avoid the problem.

          Good Luck!
          Jay

          Comment


          • #6
            Re: brushing excess flour from baked crust

            I'll get a slightly stiff brush today. I need the flour in the banneton to allow the formed proofed dough to fall into my hand so I can drop it more-or-less centered in the very hot cast iron dutch oven. As a result, most of the flour on the crust is on the top surface.

            Comment


            • #7
              Re: brushing excess flour from baked crust

              Originally posted by texassourdough View Post
              ... though for brushing the flour off messes up the look of the bread IMO.
              I agree, it often does mess up the look.

              I sometimes brush it off, then spritz eith H2O in an attempt to get back "the look". One of my other unconventional methods is to spritz with (I forget the name right now) a commercial dairy-based product for putting a GB&D sheen on baked goods.

              Comment


              • #8
                Re: brushing excess flour from baked crust

                Originally posted by Thirties View Post
                I'll get a slightly stiff brush today.
                Best thing I've found are the throw-away brushes sold at the hardware store. They are actually not-very-stiff, but shed fibers... so watch for that!

                Comment

                Working...
                X