HOW TO USE A BANNETON Proofing Basket and making it NON-STICK
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- čas přidán 7. 07. 2024
- This is how you use a Banneton Proofing basket and bake amazing bread by making them non-stick.
Bannetons also known as bread baskets are made out of rattan a wood that is excellent material for being used as a proofing container. I always had problems having my bread stick to the container and decided to make a video showing how I use them. Using the shown strategy your bread will not stick to the banneton. It is also great to avoid excessive flour on your bread.
When baking high hydration breads with 70% hydration, meaning you have more than 70 grams of flour per 100 grams of flour, I recommend to add a small kitchen towel, or even better a linen to your banneton. This does wonders.
Another tip I suggest you to utilise is to use full grain rice flour, it does wonders absorbing the excess hydration. For average hydration breads (around 65%) I prefer to use the banneton without linen, as it adds a nice visual pattern to the final bread.
Lastly, if you feel you have too much flour on your final loaf, just use a brush and gently remove some of the flour. You can also use your hands to spread the flour over your loaf, this allows you to be creative and add some nice decorative patterns when scoring.
Good video, but in my opinion you are offering a work-around to the problem, rather than fixing the core problem.
The one thing that matters is to form a skin on the dough before it goes in the banneton. With a skin formed, a light dusting of the basket is all that’s needed, and you can let it proof in a picnic basket or even a laundry basket. Having a banneton of a particular shape and packing it with flour like you describe is not necessary if your dough has a good skin.
When working the dough (kneading, stretching, folding etc) never use flour, use wet hands. Apply dusting flour to the top only during pre-shaping. The skin will start hardening during bench rest. Apply dusting flour to top again during final shaping. The top of your dough will now be tough and dry and won’t stick to the banneton.
Try it, and your life will be easier.
Excellent comment - thank you! I fully agree, a healthy dough does not stick as much.
The Bread Code - Thanks. Did you try it?
@@souldreamer9056 I typically only add flour for shaping. Not during pre-shape. Then when the dough is really nicely gassed up, it won't stick as much as it is more inflated. Together with a linen in the banneton and rice flour I don't have issues. Even when the dough is at 92% hydration.
Thank you for this info. I’m new to sourdough baking . I didn’t think about it forming a skin before putting it into the banneton
I have read somewhere about the method with potato starch. You have to dissolve potato starch in small amount of water. Then using a pastry brush apply into the banneton. Last sprinkle with some flour. For me it works I did it a few months back and since then I am only applying a little bit of flour before placing the dough into a banneton. Just wanted to share after watching. Love your videos. They helped me a lot with starting with sourdough 💞
They make great hats too.
Thank you. That information was very helpful. I was using a banneton for the first time and used your technique. It didn’t stick.
You are so welcome!
Nice idea, but where the pattern goes? I like those lines🙂
Thank you for the video. How do you choose which size oval banneton to get for a 500gram dough and 1kg dough?
Hi Asder. It doesn't matter that much. In the end you have to build the structure by kneading your dough and adding strength. The final shape is mostly coming from you having strength in the dough and an inflated dough. You can in fact proof your dough also on a tray with maybe a 10-20% difference in oven spring. I'd recommend to get the slightly larger one 😎. Considering getting one which has a linen inside. Helps a lot with sticky dough. You can also use a kitchen bowl with a kitchen towel. Works very well too.
@@the_bread_code thank you. I am still learning step by step through your videos on how to add strength. Improving, but not a stage where I can shape them without a bowl to support. Will use kitchen towels for stickier dough, thank you for the suggestion.
All this fuss when there is such an easy MODERN solution! I did not want to cake up my new bannetons with flour. I line them with Glad Press 'n Seal wrap (sticky side down of course), spray with Pam, dust heavily with flour place the floured dough inside and leave to rise. Not only does the dough NOT stick, my baskets stay new AND I still those lovely artisan bread lines!
But you are then missing the point of the basket. The point is not pretty lines but the fact that the wicker basket can take in some moisture from the crust of your bread and get a better crust. The plastic would defeat this very purpose
sounds not that enchanting
If it works for you, great. Thanks for the idea
Why do many suggest rice flour in particular?
What is the size of the banetton if I’m using 1 kg of bread flour for the recipe for 2 oval breads? I might be using the wrong size which is 8 inch.
Gluten Tag Divina. I can't give you the exact size, but the dough should fill the banneton to around 3/4 height. So that you have one additional quarter where the dough can increase in size.
I appreciate your video and respect what you're doing but when there's a listing saying, how to use,..? We really want to know how to use not figure it out along with you thank you
Any tips on how to properly tip the dough out of the banneton and into your dutch oven? The impact of the dough landing seems to ruin the shape and delate it slightly
Moin Leo. Excellent question. It will always deflate slightly, that's normal. Try placing the lid of your dutch oven on the banneton and then slowly rotate. This upside down approach is very gentle. If you overfermented, it might stay flat. But if you did all perfectly fine your dough should increase again during baking.
@@the_bread_code brilliant, I will try that. Thank you very much! Keep up the great work
@@the_bread_code great tip. Tried it today and made my best bread yet. Thank you so much!
@@leohouse307 You are most welcome!
I don't tip the dough into my duty oven. I lower it in. I place a piece of parchment paper over the bottom of the dough while it's still in the baneton. The paper is cut to extend beyond the dough. After tipping it out and scoring, I can lift it by the excess paper and lower it into the Dutch oven.