A banneton is a basket used to support shaped bread dough during final proofing, helping it retain form and develop a dry outer surface before baking.
Selection and Construction
Choose a basket sized to the dough weight and shape, commonly round or oval. Cane, wood-pulp and lined versions behave differently, so flouring needs vary.
Professional Use
Dust appropriately with flour, place shaped dough seam-side as the formula requires, cover during proofing, then invert carefully for scoring and baking. Brush out dry flour after use and dry fully before storage.
Cleaning, Safety, and Storage
Clean according to the material and manufacturer’s instructions, dry fully, inspect before use and remove damaged equipment from service.
Chef’s Note
Use specialised equipment when it improves control, repeatability, yield or safety.
Always Cook with Heart. Always!