Q: Why use a proofing basket instead of just proofing dough on a counter?
This banneton holds the dough's rounded shape during its second rise, preventing the flattening that happens when dough proofs directly on a flat surface.
EV694 - Round Banneton
A banneton, or proofing basket, supports bread dough during its second rise after the loaf has been shaped, preventing the dough from flattening as the gluten relaxes. Made from 100% natural unfinished rattan, it allows the surface of the dough to dry while proofing, forming a skin that results in a crispier crust and more dramatic results from scoring the bread before baking. To bake your loaf, invert the basket so the dough falls gently onto a peel or baking pan, score the top, and bake. The banneton itself does not go into the oven.
The banneton comes with a cotton-blend liner and cover. The cover is used to prevent the top of the dough from drying out during proofing, while the liner is used with very wet doughs or when you want the crust of your finished loaf to have a smooth texture. Left unlined, the basket’s coil pattern will leave an attractive imprint on the dough.
To prevent your dough from sticking, the banneton, cover and liner must be seasoned before they are first used. Mist with water, follow with a generous dusting of flour and leave to dry. Dust with flour again before use; any excess flour may be removed with a stiff pastry brush.
The 8" diameter, 3" deep round basket is suitable for approximately 500g to 750g (1.1 lb to 1.65 lb) of dough.
This banneton holds the dough's rounded shape during its second rise, preventing the flattening that happens when dough proofs directly on a flat surface.
Use the liner for very wet doughs or when you want a smooth crust; skip it for firmer doughs if you'd like the basket's coil pattern imprinted on the crust.
Yes, mist it lightly with water, dust it generously with flour and let it dry before the first use, then dust with flour again before each later use.
It holds roughly 500g to 750g (1.1 to 1.65 lb) of dough, which suits most home loaf sizes.
Avoid washing it with water. Instead, let any dried flour and dough residue dry completely, then brush it off with a stiff pastry brush.
| Materials | Rattan |
| Dimensions | 8" diameter × 3" deep |
| Package Quantity | 1 set |
| Includes | Round banneton; cotton-blend liner; cover |
| Capacity | 500g to 750g (1.1-1.65 lb) dough |
| Warranty | Lee Valley Satisfaction Guarantee |
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Round Banneton
A banneton, or proofing basket, supports bread dough during its second rise after the loaf has been shaped, preventing the dough from flattening as the gluten relaxes. Made from 100% natural unfinished rattan, it allows the surface of the dough to dry while proofing, forming a skin that results in a crispier crust and more dramatic results from scoring the bread before baking. To bake your loaf, invert the basket so the dough falls gently onto a peel or baking pan, score the top, and bake. The banneton itself does not go into the oven.
The banneton comes with a cotton-blend liner and cover. The cover is used to prevent the top of the dough from drying out during proofing, while the liner is used with very wet doughs or when you want the crust of your finished loaf to have a smooth texture. Left unlined, the basket’s coil pattern will leave an attractive imprint on the dough.
To prevent your dough from sticking, the banneton, cover and liner must be seasoned before they are first used. Mist with water, follow with a generous dusting of flour and leave to dry. Dust with flour again before use; any excess flour may be removed with a stiff pastry brush.
The 8" diameter, 3" deep round basket is suitable for approximately 500g to 750g (1.1 lb to 1.65 lb) of dough.
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