Bread has endless variety!
First rule of bread: bake what you love to eat and eat what you love to bake.
Second rule of bread: Everything is good toasted even if it’s ugly.
Proofing basket have been in use for centuries. This is simply because we could weave, shape things with reeds and grasses, mould clay and turn wood long before we could forge metal and shape it into bread tins.
Q1:How do I use a proofing basket ?
Answer: When you get a new banneton it needs a little conditioning to get the best from it. They need a build up of a thin layer of flour in the nooks and crannies, and this helps the dough leave the banneton easily before baking.
Q2: Can I bake in a banneton?
Answer: No. Bannetons are for proving only – do not bake in the bannetons!
Q3:Do I cover my banneton during proving?
Answer: While the banneton holds most of the dough, the top is exposed so you should protect it from drying out. A dusting of flour and either a light cotton or soft linen will also to the job and a build up of flour is also a good thing on your cloth.
Q4: How do I clean my proofing basket?
Answer:To clean the baskets, scrub them out with a brush and hot soapy water. Once scrubbed, rinsed and thoroughly dry, season your basket again with the paste of corn starch and water and let that dry and you are good to go.
Q5:How to maintain my banneton ?
Answer:Traditionally bannetons are left out in sunshine to dry them out between uses. We’re not always so lucky here, but if you get the chance, it is a good way to do it, otherwise, leave somewhere warm and dry. Brush with a dedicated bristle brush and store your in a light well ventilated spot.
What’s In The Box:
– 1 x 10″ Round Banneton Basket
– 1 x Bread Lame
– 1 x F Liner
– 1 x Brush