Why use a banneton?Bannetons are great for doughs that are too sloppy to proof as free standing loaf without flowing into a flat bread. Bread proofed in a basket can therefore be wetter as the dough is held in shape during the proofing process.Once proofed, the loaf is flipped or rolled out of the banneton basket and goes straight into the hot?oven, giving it little chance to relax into a puddle before the bake.You¡¯ll find that, as the proportion of rye in bread recipes increases, bannetons become more useful, providing lateral support for fragile loaves. For a higher and prettier result, loose doughs are therefore best supported by proofing baskets in order to rise upwards, not outwards.What size banneton should I use?An 8 inch round banneton is suitable for approx. 1 pound or 500g of dough while a 10 inch round banneton will be fine for 2 pounds or 1kg of dough. These sizes will give the dough enough space to rise and expand also without spilling over the sides.How to use this banneton?1.Before its first use, lightly mist your cane banneton with water and dust it with a layer flour2.Put your loaf?into the basket upside down (seam-side up)3.Cover the basket with a polythene bag to keep the moisture in i.e. to prevent the dehydration of the surface and to prevent?a surface skin from forming4.Let the bread rise5.Turn out the loaf onto your baking tray lined with baking paper or your baking peel, depositing the bread gently on to the surface, before transferring it into the hot oven. What's in the box:Bread Proofing Basket (10inch)Dough scraper*3Linen Liner ClothGet your bread proofing basket today at our LIMITED TIME INTRODUCTORY PRICE and join our thousands of satisfied customers.Come experience the difference!
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