10/01/2026
I baked nearly 1,500 loaves this summer using nothing but a home oven and hand mixing in bus bins. 🤪 After trying every shaping method I could find, this is the one that stuck!
And YES, I proof directly in the parchment liners - seam side down and ready to bake! Saves SO MUCH TIME when baking in bulk and eliminates the extra laundry that comes with using banneton liners.
Note: The ONLY time this has caused me issues is when cold proofing for a loooong time (over 36-48 hours), the parchment will trap excess moisture and create a gummy bottom. As long as I bake them timely, it’s not been a problem!
A couple things you can do to reduce any excess moisture…
➡️ let it rest uncovered on the counter to dry out a bit before baking
➡️ sprinkle some white rice flour around the edges to absorb some of the moisture while baking
What questions do you have about shaping or proofing? Drop them in the comments and follow along to learn the exact method I have used all summer to bake up to 150 loaves in a single week.
