Are Bread Proofing Baskets Worth Buying?
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- čas přidán 14. 04. 2024
- For the best-looking bread, put your dough in a (proofing) basket.
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I have been fine with the colander and towel, but I guess a banneton would come under " I don't really NEED anything, but if you want to give me a birthday or Christmas present...".
Perfect!
I used a banneton for years and was never quite happy with the end results. I like my bread with a very high hydration and no matter how well I'd flour it, the dough would often stick (to the liner). In the end, I gave up and went with a lower hydration.
Until one day I looked at my metal lasagna form and got a crazy idea: what if I lined it with kitchen parchment (crumple up under running water to make it pliable)?
And that's now my favorite way of baking bread. The loaf comes out in a practical quadrangle, the top is nice and crunchy - but the bottom and sides stay softer (and don't dry out as much). The crumb itself is super moist and chewy; I use 30g of semolina with 470g all purpose flour, as well as four tsp wheat gluten.
When I plop in the raw dough it is so squishy, it nearly flows. I let it rise for however long I want (currently about a day or so, it's still pretty cold Downeast). Immediately after baking I remove the parchment paper and let it cool down on a rack.
Smack away greedy paws that try to cut the hot bread.
Done
A flour sack towel and a 1.5 qt. mixing bowl creates a great round boule.
I’ve been using the banneton they recommend (purely by chance) for years now (I have a couple different shapes) and I tell anyone I know who’s looking to start baking bread that they are must have tool, once you’ve decided that you’ll be making bread often. I have never used the liner. The seasoning process is pretty easy, you just lightly spray the banneton with water and sprinkle with an even coating of flour. You’ll want to use a liberal amount the first time. I’ve used all types but have recently been using brown rice flour (just because I had it around). I’ve had zero sticking issues ever since I started using them and they are very low maintenance. After each use they’ll be a bit moist, which is a perfect time to re-season. It’s of course always a good idea to flour your boule before placing in the basket as well. The design is a nice perk but truly it’s been a game changer for my bread making.
How do you wash the banneton?
You don’t. That is part of the “seasoning” of the bread.
To me, it’s only worth it if you want a batard shape. Otherwise, use a floured, towel-lined colander, which I did for years.
Exactly. I've also used a linen-towel lined colander for years and make beautiful loaves - not just easy white flour loaves, but challening wholewheat and wholewheat ancient grain loaves. The gluten relaxes just fine in a colander. Love how they both admit colanders work identically if using a liner, and clean up easier.
I found some rectangular woven baskets at Hobby Lobby, which work well with flour cloth towels. Michaels also sells baskets, so you can check there, or buy a rattan bâtard.
This is genius.
I use cardboard boxes that I cut to shape at an angle but it's time for an upgrade. Boul shapes don't make sense for sandwich bread
I only make sourdough, and I do a 3 day cold ferment.
I wouldn't want to try making my bread w/o my bannetons.
I don't use the liners and the bannetons livein the freezer between bakes.
Meh, I use the same mixing bowl for proofing (ATK's winning metal mixing bowl), and it has been just fine.
I use a small oval bread basket and a round plastic bowl. Lined with a flour coated tea towel. Never had sticking issues and always turns out great. Space, money and why?
Thanks, I love my banneton for sourdough bread. I season mine with a mixture of AP flour and Thai rice flour. Rice flour is very fine, and has a lower protein content, so less gluten formation, and less sticking.
The rice flour also stays white while baking making any decorations stand out on the finished bread!
Same with me. I have also found that after using it a few times, it maintains some flour coating and no longer needs to be floured before putting the dough in it - even with 72% hydration sourdough. The dough itself will have a thin coating of flour from when I shape it.
As always you have much info to share thankyou. God bless
I recently started making sour dough and artisan bread. I use a large round glass bowl for the final proof/shaping before baking. I want an oval banneton just so my loaves will have an oval shape instead of round.
I agree. The winner has worked very well for us!
I only use them for high hydration breads like sourdough. I do not use a liner I dust with rice flour and use a pastry brush to remove excess before baking.
Thank you!
I heard painting on a flour paste to season the cane bannetons will help avoid sticking. Gonna try this soon!
The recipe I designed gets flips and folds and back into a glass bowl until the final flip and fold. Then it does the last rise in the base of a Le Creuset tagine, where it gets baked. The surface on their tagine makes the best crust, ever.
That one with the attached cloth - do you just never wash the cloth?
I do like the cane baskets, but I’m having some mold spots popping up, how do you avoid that?
Instead of "seasoning" with flour (which can be hard to impregnate into the material), I've had decent success with oil-sprayed cling wrap. You can then use more cling wrap and a rubber band to cover for moisture retention during fridge proofing.
Breadtopia has been around forever. That's where I got into sourdough and got my first benneton.
that is great!
I've been considering buying one for gluten free bread baking. But now I wonder if I need one since it helps with gluten forming and I'll be making gluten free bread.
Can a 10 inch round be used for 2.2 lb loaf as well? What can a 13 inch oval be used for?
I use an oblong banneton to make Sourdough loaves. Being oblong allows for more slices of a similar size.
d tq Turn to motivational techniques, such as rewards for completing tasks or visualizing achieving goals, to keep you going. kv
I live in the city and barely have room for a Dutch oven... bannetons won't make the cut for me.
My banneton lives inside my ditch oven when not in use
How often do you need to prove it's bread?
Proof bread = let bread rise
@@gailwaisanen8873 Are you for real?
😂 Thanks for that.
I use love making my own bread and pizza dough. Now I’m diabetic and can’t eat that stuff. But I make it occasionally for my friends
Seems a bit pricey for a fancy design. My bread tastes just fine without that extra expense.
I'm glad they did this. I'd been wondering if there was a culinary reason for these. Decorative and to prevent spread. Not problems for me.
@@kristinb5121These are really for commercial bakeries. Makes it easier to get a uniform size and shape, and saves some handling time, not enough to be relevant unless you trying to get dozens into an oven without losing too much heat
@@Ben111000111 Not necessarily. The sourdough I make is somewhere in the mid-range of hydration, but if I didn't use a banneton or similar (a bowl with a dusted tea towel will also work,) I wouldn't have a boule, I'd have a pancake.
My $20 rattan banneton has lasted seven years so far so good, I recommend a soft nylon brush to remove any dried on dough then exposed to air and sunlight to sanitize. This really isn't that difficult or inaccessible ffs
@@jtmg11 Glad you're enjoying it, but "ffs" we don't all have to want the same things.
Chees cloth and a normal bowl?
Slap the bread into a loaf pan and bake it.
Yes! Use any bowl .
Or a normal bowl and a thin layer of oil
@WastrelWay You can't make the super crusty sourdough boules or batards if you shape in a loaf pan. I received some banetons for a gift, but before that, I used a bowl or basket lunged with floured tea towels.
Try a flour cloth tea towel. The tight weave holds the flour nicely. Cheesecloth will probably stick, and may leave strings behind.
I love you, Bridget!
I guess I am confused here - can someone explain when I would use this? Are these just bowls to place the dough inside while it does a second proof? Then you just flip the dough out and the imprint of the basket stays on the dough while baking?
Since I tend to use a bread machine I am not sure this is something I would need - even if I bake the bread or rolls in the oven I usually let them second proof in the dough cycle of the bread machine.
Nope, you don't need it. You probably use yeast as a rising agent? Bannetons are typically used for sourdough.
And even if you made sourdough, myself and plenty of others prefer using regular kitchen items that you already own (e.g. bowls). In my experience, all a Banneton does is make the loaf look a little bit more pretty (when you get the pattern). The bread itself will not taste better.
I've baked bread using a Banneton and using other forms. I've ended up using my metal lasagna form lined with kitchen parchment paper; works best for me.
To be honest, I have to wonder how much of the hype around Bannetons is taking a hobby too seriously. The bread I bake is for my family and friends. It's not meant to be a showpiece, it's meant to taste great and be eaten rapidly. And I don't want the process to be any more complicated than absolutely necessary, since baking bread is just one out of my (sometimes long) list of chores. Chances are I'll be doing dishes, hanging up laundry, sweeping the floors, cleaning the bathroom etc while my trusted kitchen machine is kneading the dough.
That wood pulp probably has pfas
This isn’t for me but it was a good learn…
I have a few bannetons and they always stuck, awfully. Would I be able to use parchment paper instead, in the banneton basket?
Yes, you can. I've been using parchment paper for years, and I spritz the paper with olive oil.
I carefully tilt the unlined basket & sift rice flour all over. Then handle very gently so not to disturb the flour. If I accidentally bump it, I have to dump out the flour & start over. Sometimes you have to wait awhile for the dough to oooze out of the basket. Be sure your dough is not overproofed. Better to err on the side of slightly underproofed. Good slashes & steam help with oven spring.
yes.
@@danbev8542How does one know when their dough is overproofed? I know about the “poke test”, but what happens if one bakes the overproofed dough? How will the bread turn out?
Oval banneton is the way to go.
The 'seasoning' was never actually explained - is that just dusting it with flours first?
A light misting of water then evenly coat with flour.
TBH I barely use mine anymore as I've started doing almost all of my boules in my dutch oven. I mostly bake loafs and baguettes though.
What is the "liner" made of?
It's usually made of cotton or linen.
Flimsy cloth which has to be laundered after every use
Is there any advantage to using these over just a regular metal bowl of the same shape?
Only in regards to sticking, I think. The layers of wicker straw hold dusted flour so the loaf will release pretty easily. So, if you don't have clinging dough with a mixing bowl, I'd say no, there's no difference
If you line the metal bowl with a tea towel. Otherwise, the moisture in most bread will wick to the surface and make the proofed bread stick to the metal, which defeats the purpose.
I find if you want to cut designs, using something that allows it to breathe allows for the exterior to dry a little and be easier to score. I love my rattan banneton with or without the liner for it.
@kimberleedirkson7120 The natural fiber of the baskets also helps wick moisture away from the surface so it doesn't stick and will come out of the basket easily. If you use a mixing bowl, it needs to be lined with a tea towel or some other linen and floured to prevent sticking
👍🏻
They fail to mention that while you don't really need a round one, as any bowl will do really to make a boule, but if you want to make bâtards, then you'll def need to one to shape those.
Breadtopia doesn't market the rattan/cane banetton any longer; theirs is now a wood-pulp version.
?? Their round rattan banetton is currently out of stock with an offer to join their wait list and anticipated to be back in stock next month (May 2024). Breadtopia also identifies both the round an oval rattan banettons as ATK's favourites.
I$US19.00 for 1 x 9 inch banneton ? Bit rich.
I purchased 2 x 10 inch wicker bannetons on Amazon Aus. for $AU29.00 = $US18.00 approx.
You’re meant to moisten them with water and then a light coating of rice flour and the dough will simply release when banneton is flipped.
I’m with Mark Bittman: no banneton!
Of course they never answered the question if it’s worth buying, which means, no, it’s not. Use the same mixing bowl to rest and make your own design if you choose to make it fancy.
Uhhh dollar-store basket/bowl with flat-weave dishtowel? Who has room in their kitchen for this?
Me. Colander and dish towel works, sort of.
Depends how much bread you make. We all prioritise our space money and time according to our interests.
I feel a bit misled by the title of this video. A review is fine, but the video asked IF they are necessary for bread baking. Would have been nice to see how colanders and mixing bowls worked in comparison.
From the full review (link in video description): “Technically, nobody needs a banneton. As we note in our Almost No-Knead Sourdough Bread 2.0 and Classic Sourdough Bread (Pain au Levain) recipes, you can simply proof bread in a colander lined with a dish towel. But if you’re baking a loaf a week, it might be time to free up that colander and invest in a banneton. A banneton also allows you to give your bread a wider variety of decorative looks.”
Oblong for me . . . but good to know . . .
No thanks. A towel over a mixing bowl for me. Plus I can actually wash this setup.
Seems like money spent for little actual gain
😮😅 no silicone review
It's an overpriced one-purpose gadget that needs to be cleaned more extensively and often has a liner that has to be laundered. It doesn't give better results than a glass or metal container and is much less food safe. This video could have been much shorter if you had answered your own question with "No"
LOL you don't launder the liner
@@bostonbesteats364Lol yourself, little troll. Basic food safewty
@@bostonbesteats364oh gross! With all the flour on it it will attract bugs and mice. Gross.
@@lenabreijer1311 You obviously don't know how to bake bread
@@bostonbesteats364 I bake bread frequently but I wash my equipment.
I want an American made, the Chinese don’t need my money😡
Short answer: no.
Answer: no
Or, you could take your money and throw it in the garbage.
Same results.
😂 Thanks for being real.
ATK needs to work on their bread baking. Those are definitely not Instagrammable
As long as the bread tastes good it doesn’t matter
@@aloras405 You will notice they didn't cut them open. The were flat, either under or over-proofed or some other technical error that limited oven spring. If you want a dense bread, I guess it doesn't matter, but it does to most of us who want properly made bread
@@bostonbesteats364”Properly”? Who determines what’s “proper” in anyones kitchen? I think the “proper” density is in the palate of the beholder.
@@pvman2 Competent bakers know, that's who
Waste of money unless you are a professional baker that figured out you can charge more for bread with a pattern on it. Ask Archie Bunker about the French.🤣🤣🤣🤣
My dad uses proofing baskets that he kept from when he had a bakery. He uses them because they're convenient for shaping, not for the pattern. A pattern as shallow as that would never remain through the baking process.
Not really.
Perhaps you should change the misleading title…
Wood pulp. Kind of like the urine collecyion "hats" in a hospital. Lol.
My banneton cost $85 so my bread is better than yours.
First
Your family must be so proud.
Bridget only has one type of comment she posts. Her family must be so proud.
C'mon, this is silly.
Here's a one "word" answer to the question. LOL.