Baking with bannetons gives your dough a particular shape during proofing. Bannetons made from cane with spiral or line patterns accordingly leave beautiful rustic spiral and line shape as a print on the crust. Besides, bannetons help to slightly reduce the moisture of the dough, which creates a dry skin on the dough and so makes it easier to score. You can read more about what a banneton could bring to your kitchen here!
Great and beneficial as it is, bannetons are not difficult to make use of. In the video below, Inna, our dear friend and customer, who have enjoyed baking sourdough with our bannetons collection, will guide you through the steps of using a proofing basket:
Coming with each banneton in MadeTerra Banneton Collection, there is a linen cloth liner - which you can choose to use or not. The difference that the liner makes is visible on the surface of the dough after proofing and, of course on the skin of your bread after baking.
If you decide to use the liner, you dough will come out in smooth and dry skin and it will be simple to score on the dough.
Whereas when you use the basket without the liner, beautiful line (for rectangular baskets) or spiral patterns (for circular or heart-shaped baskets) will appear on the skin of your dough. These patterns give your final bread a super- rustic look and a touch of nostalgic homemade breads.
Either you use your banneton with or without the cloth liner, flour dusting is unskippable. A layer of flour creates a non-stick surface for your bannetons, so that when you remove the dough after proofing, it will not be difficult and the skin of your dough is well- protected.
In case you use the banneton without the liner, you need to make sure the flour reaches and covers all the spaces between those lines of the baskets. That way, when you flip over the basket, the dough will easily fall out in great form and with beautiful, smooth skin.
Pre-shaping your dough is important before you put your dough in the baskets. When pre-shaping your dough, remember not to put too much tension on it as you may risk pushing all the gas out. Lightly flour the tops of your shaped dough, cover it with a tower and let it rest for a little bit before once again shaping it to create a smooth surface.
Image source: https://www.kingarthurflour.com
After the final shaping is done, put your shaped dough in your flour- dusted bannetons for proofing. Put your loaf in the fridge- cool temperature slows down the final rise and gives your loaf more flavors as well as make it even easier to handle and score before being baked.
Just bear in mind that you shouldn’t overproof your dough, which may make the dough lose it structure and turn out unlike what you expected. Recommendable proofing time is around 3 hours .
You do not bake with bannetons- only use it for proofing. After proofing is done, flip over the baskets to take the dough out to the oven. Dust it off and it is good to go. Sometimes, your bannetons need washing- yes it is totally fine to wash your bannetons when required! Just don’t wash it with scented soap because there is a high chance that these smell will cling on to your bannetons and then, your dough.
Store you bannetons in dry place, away from humid environment and try not to stack bannetons directly on top of each other to avoid mould. Once in a while, you could leave your bannetons in direct sunlight for several hours so that they can dry out, making any previously moist flour easier to brush off.
And so that’s it, some simple steps you could follow when using a banneton in baking. Watch the video above to listen to Inna’s detailed tips and advice to master proofing with banneton baskets!
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