Banneton care is something that you need to be familiar with as a sourdough baker if you use them for proofing your dough.
What Are Banneton Baskets and Why do You Need One?
A banneton basket is a small basket typically made from rattan or wood pulp that is used to hold the shape of sourdough bread - without some sort of shaping container, sourdough will spread out during the proofing phase.
Banneton baskets come in all sorts of shapes and sizes - the most popular banneton baskets are oval and round (my favorite is round), but you can find them in triangles and hearts too!
How To Use a Banneton for Your Sourdough:
Banneton baskets are very simple to use. Simply place your shaped sourdough into the banneton with the seam up (so the "top" of the dough is sitting on the bottom of the banneton) - meaning that when you flip the dough out onto your bread mat (or parchment paper), the top of the dough will be up.
Once the dough is placed into the banneton, you can sprinkle rice flour around the edges- a good idea if the dough is sticky. You shouldn't need too much! The dough is then left (covered) to ferment - at room temperature or in the fridge. Your choice!
How to Clean a Banneton Basket:
You don't necessarily have to wash your basket after each use (I never do), but it is important to keep them from having too much excess flour. To do this, I recommend once your sourdough is in the oven baking, you can bang the banneton over a bin (I usually use the kitchen sink) to release the excess flour. You can also use a clean paintbrush or (unused) toothbrush to dislodge the flour. Once the excess flour has been removed, allow the banneton to air dry for at least two hours before putting it away.
How to Store a Banneton Basket:
Banneton baskets are best stored somewhere with good air flow (this helps prevent mold). Always avoid placing them in plastic bags or anywhere else moisture can form.
Once completely dry, I stack mine up and keep them on my plant rack in the kitchen - a cupboard works too!
Do I have to Use a Banneton?
No you don't have to, although a banneton is optimal, there are many things you can use instead: mixing bowls with a cloth or plastic cover, wicker baskets etc. You can basically use anything you have that will allow your dough to maintain its shape during proofing - my favorite baskets are linked in my Amazon Storefront.
Both of my in-person Sourdough Classes this month are SOLD OUT, but stay tuned for February dates. I also still have space in my online classes - you can find the info HERE.
SPREADING LOVE, ONE LOAF AT A TIME.
Comments