About Banneton Bread Proving Baskets
A banneton is a traditional bread basket that is used to form the dough into shape during the final proving. They come in many different shapes and sizes, and some have patterns cut into them which will transfer into the crust when the bread is baked. They are perfect for giving your bread an artisan appearance. Early versions of bannetons were made from straw, although this was quickly replaced by cane which lasted much longer. Cane bannetons are still available, but these days many are made from compressed wood pulp which can be made into almost any shape and will last for many years if properly looked after.
Using Bannetons
- Prepare your banneton by liberally dusting it with flour.
- After the first rising, knock back the dough and kneed again until it is smooth.
- Place into the banneton and cover with a linen cloth to prevent a dry skin forming.
- After the dough has risen again, turn it out onto a baking tray and bake as normal.
Do not leave the dough in the proving basket during baking, as it may catch fire. - Clean any leftover flour from the basket with a hard brush and make sure it is completely dry before storing.
- Periodically bannetons should be left in an oven at 145˚C for 45 minutes to prevent mould from forming.
Bread Proving Bannetons and Sourdough
Bannetons are also useful when making sourdough loaves, where the dough is much wetter and needs to be supported during baking to prevent it spreading across the tray.
