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Banneton basket prep and care

Banneton baskets (also known as brotform/brotformen/rattan basket/cane basket/proofing basket) are used to support 'free-form' (not baked in a loaf tin) shaped bread dough as it rises (final 'proof/rise'/final fermentation).
These baskets can be used for sourdough and instant (quick-rise) bakers yeast breads and gives a traditional rustic finish to the loaves. 

The dough is gently tipped out of the basket before baking.

Bannetons can be used with the included cloth liner (recommended for wet dough) and/or generously dusted with flour (e.g. wheat, rice, potato starch). The flour helps prevent the dough from sticking. Rice flour and potato starch have the best non-stick properties.

Most bannetons are sold with a dough capacity guide. The actual dough capacity will vary depending on the flour/s, type of dough and handling. 



Before first use: [note: not required if using the cloth liner] very lightly spray (mist) water on inside surface. Sprinkle generously with flour (wheat, rice, potato starch), tip upside down and tap excess flour out. This should leave a thin layer of flour. Allow basket to air dry.  

Use: generously sprinkle chosen flour (e.g. wheat flour, rice flour, potato starch) over base and edges of basket. Carefully place shaped dough in basket. Allow to rise as specified in recipe. Be aware, the warmer the rising temperature the more likely the dough will stick. Excess flour can be gently dusted off the dough before baking. 

DO NOT PUT BANNETONS IN THE OVEN. The baskets support the dough while rising, NOT baking.   

After using: lightly tap the banneton upside down to loosen and remove any excess leftover flour. Large amounts may be brushed out. The gradual build up of residual flour will assist with non-stick qualities after several uses.
Allow to air dry thoroughly before storing and/or stacking in each other. 

If moisture is trapped in the banneton during storage it can cause mould to grow. Drying in the sun or a low oven is optional but recommended.
Occasional storage in a freezer, in an air-tight wrapping, can be beneficial in humid climates and to prevent insect damage. 



Dough sticking to the banneton has many causes. These may include: insufficient dusting flour, over-fermented dough, under-fermented dough, too much water for the flour or a very wet dough, a very warm final rise, and more.

Often sticking is a dough issue, not banneton issue. If you need to use a thick layer of flour consider troubleshooting the dough. 

We import and stock bannetons here in Adelaide, South Australia.
Bulk and wholesale prices available.