High quality bannetons, brotforms or proving baskets are used to support the dough while it rises (proves) to give it improved structure and crust pattern, just before it goes into the oven to bake.
Bannetons come in lots of shapes, sizes and materials to suit the requirement of the baker, allowing for lots of creativity. These bannetons are made from robust plastic, are stackable and dishwashable. They are well-suited to to those with limited storage space and want the benefit of not having to clean them by hand.
They should either be lightly coated in vegetable (or sunflower) oil to prevent the dough from sticking to the banneton, or they should be lined with an optional liner. Just before the dough goes into the oven, it is tipped out of the banneton when typically a pattern is cut into it for improved crust and enhanced appearance using a tool called a grignette (a handled lame or blade).
1kg / 2.2lb
|Internal Dimensions Diameter x Height:||23 x 7 cm (± 0.5cm) Measured at the top|
|External Dimensions Diameter x Height:||
26 x 8 cm (± 0.5cm) Measured at the top
Put the dough into the banneton for its final prove, dusting it with rye (or another preferrably non-wheat) flour to avoid sticking. If using a baking stone, gently tip the dough from the banneton onto a peel dusted with semolina flour and slide onto the baking stone. If you are using a La Cloche, tip the dough onto the La Cloche base, replace the dome and place in the oven.