How to use it

How to prepare a delicious handmade artisan healthy bread

Artisan bakers use bread banneton proofing baskets to make sure their dough rises comfortably without spreading. The bread keeps a beautiful shape and is ornamented with the natural lines of the basket.

The quality of the make and materials will ensure its long-lasting and indispensable presence in your baking adventures.

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How to use a bread banneton proofing basket

Classic homemade bread, step-by-step instructions with photos. Make perfect healthy bread at home.

Prep Time 45 minutes
Baking time 1 hour

Ingredients

  • 500 grams white bread flour
  • 10 grams dried yeast
  • 250 ml warm water
  • 4 tbsp olive oil
  • 1 tsp salt

Instructions

  1. Prepare the dough: Mix the ingredients, in a large bowl mix together flour, salt and yeast. Pour the warm water and olive oil, over the dry ingredients and use your hands to make a dough.

    Remove the dough with the help of the dough scraper, place on a lightly floured surface and knead it for a few minutes.

  2. Flour basket using the glaze brush: Clean your banneton basket well with a soft brush to remove any wood particles and dust. Sprinkle flour evenly in the basket before you put in the dough to prevent it sticking.

  3. Divide the dough, into 500g / pieces: Shape and pat the dough to let the air out. Knead the dough to make it round and put it into the proofing baskets.

  4. Let the dough rest: After place the dough in the basket, cover the basket with the linen liner cloth and leave to proof in a warm place. Ferment the dough in the basket 50 minutes – 1 hour or more until it becomes resilient and until doubled in size.

  5. After the fermentation process: Remove the dough gently to prevent it losing its shape and transfer it to you baking pan or tray.

  6. Ready to bake: Make some cuts on top of the loaf – you can be creative and personalise the design; if you skip this step the bread will naturally break at its weak spots, giving you a more rustic look.

    Before putting it in the oven use your pastry brush to glaze the bread with a beaten egg mixture.

  7. Preheat oven to 200 C and bake for 45 – 55 minutes until golden brown.

Recipe Notes

Dust your banneton basket with flour, generously:

Wheat wholemeal flour is better than white flour because its particles don’t absorb so much moisture from the dough. Best of all is brown rice flour since it releases better than any gluten containing flour.

 

How to clean the proofing basket:

Traditionally, baskets are left to dry in the sun between uses, but if that is not an option, store in a dry, well ventilated area. Dab the basket and use a soft brush to remove any residual flour.
Do not stack your bannetons, that increases the risk of mold developing.