Rattan Banneton With Liner

The baskets are made a 100 per cent out of the rattan plant. While proofing, air can circulate and the liquid level of the dough will be regulated by the banneton because of the natural characteristics of the rattan plant. They are manufactured in Vietnam, using no chemical additives.

Why Use a Banneton Basket?

Bannetons (also referred to as proofing baskets) are designed to simplify bread making. Once you make your sourdough, it will rest in the proofing basket until it’s time to bake, giving it less room to spread out. Bread makers use banneton baskets for three main reasons:

First is to give your sourdough loaves an even shape throughout the proofing and baking process. If you consider yourself a bread artist and love to savour the appearance of your bread just as much as the flavour, you will want a banneton basket in your kitchen.

Second, to help your bread to breathe. While your sourdough is proofing, the rattan basket creates its own humid microclimate. This is the key difference between bannetons and other types of baskets.

Last but not least, bannetons can impart a interesting design. The pattern of the rattan will imprint on the top of your loaf since you place your dough upside down into the basket. Once you remove your bread dough and transfer it to the oven, it will bake in that same unique pattern to give your bread more personality.

Please note: The basket is used to support the dough while it rises and imprint its shape into the bread. Do not bake your bread in the banneton. If you use a special proofing oven, you might be able to use the baskets with it, if the temperature is just a little over room temperature. Instructions come with each banneton.

Prepping Your Bannetons for Your Dough:

Your banneton baskets will need to be conditioned to get the most benefits. This usually happens over a course of three uses, at which point your banneton should harbour enough moisture and flour so your dough doesn’t stick to it.

Before each use, you’ll want to lightly dust the banneton with rice flour and tap out any excess. You don’t want to overdo it, but not using rice flour might make your dough stick to the basket. After a few uses (and trial and error), your loaf should come out perfect every time.

How to Care for Your Banneton:

After you remove your dough from your banneton basket, you don’t have to do much deep cleaning. Use a dry bristle brush to remove any bits of lingering dough, then leave it out in the sun for a few hours to dry it. You’ll want to store it in a well-ventilated area so that moisture won’t ruin it.

If you want to give it a little more thorough cleaning, soak it in cold water for a few minutes without using soap. If mould starts to grow, you can bake it in the oven for a few minutes on a low heat to kill the bacteria.

Using a banneton is fairly straightforward and can do wonders for your sourdough bread. Once your banneton is conditioned and you get that perfectly shaped loaf, you may never bake bread any other way.

For what kind of bread can you use a banneton?

All kinds. The bannetons can be used with all bread doughs – but work best with sourdough, grain bread or fruit bread.  When using forms out of plastic or other non natural materials, the dough gets in contact with different additives while proofing and drawing air. For healthy organic bread, you should think about using natural proofing baskets.