What is a Banneton?
Alice Liu / 2015-06-24
Why we need a banneton?
There is nothing quite like the taste and smell of freshly, homemade bread. With this filled loaf proving basket, the dough maintains its shape before the final bake, perfect for developing flavor and texture. As the dough rises, the basket leaves a spiral imprint on your beautifully baked filled loaf, adding that extra touch to your baking delight. We believe that every baker, whether at home or in an artisan bakery, should improve their bread by proving it in one of our proving baskets (bannetons). They have been lovingly hand-crafted from high quality rattan cane and will last a life-time if looked after well.
How to use a banneton?
To get the most out of your banneton dust it lightly with flour (rye works well) before placing the shaped dough into it.Once proven, gently tip the loaf out and bake as usual. Do not bake the loaf inside the banneton!After use allow the banneton to air-dry before storing it in a cupboard. After many a use the banneton can be sterilized by placing it for 20 minutes into an oven preheated to 140C. Avoid washing the banneton, instead use a dry brush to remove any excess flour or dough.
Bannetons or Proving baskets are used to support the dough whilst it rises and just before it goes into the oven to bake. Once it tipped it is then usually scored using a grignette to control how the finished bread looks as it expands in the oven.Place the dough into the Banneton for its final prove, dusting it with non-wheat flour to avoid the dough sticking to the Banneton. If you are using a baking stone, gently tip the dough from the Banneton onto a peel dusted with semolina flour and slide onto the baking stone.
How to describe a banneton?
Shape: Oval, Round, Rectangle, Square, Oblong, Triangle
Size; length, width, height