Ladies and gentlemen, I present to you, my son, Ryan Hunter.

Short answer: no. A couche is a linen proofing cloth that supports dough as it rises and wicks moisture from the surface. It's great for baguettes. For ciabatta, which is already so wet and open, you just need a floured surface that won't stick and won't deflate your loaf on the transfer. The image below covers your options. One note on the Chux pad: flip it absorbent side down so the smooth plastic-backed side faces up. That's the side that holds flour cleanly. You can fold it into pleats between your loaves just like a real couche, then shake it out and save it for next time. Flour generously, keep it flat, and don't stress the gear. The bread will be excellent either way. See you Saturday. The recipe:

I’m curious as to what type of flour others use to dust their banneton baskets and if one type of flour is more advantageous over the other.

Hi all you friendly bakers - I’m making the sourdough pizza recipe and the timer doesn’t work for me. Not a big deal as I’m using my kitchen timer, but I was wondering if I’m doing something wrong. Other than push start, there shouldn’t be anything else to it. I’m new to the community and I do like this feature for tracking stretch & folds.

Last week I got these mini loaf tins and I’ve been looking for a reason to use them so I cut my babka recipe in half and made mini babka’s. Aren’t they cute?