Q: How do I season a banneton before first use?
Mist the basket with water, then dust it generously with flour and let it dry completely. Give it another light dusting of flour before each use, brushing off any excess with a stiff pastry brush.
Oval banneton includes a cotton-blend liner and cover.
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 10 1/4" long, 2 3/4" deep, 4 3/4" wide oval basket is suitable for approximately 400g to 650g (0.88 lb to 1.4 lb) of dough.
Mist the basket with water, then dust it generously with flour and let it dry completely. Give it another light dusting of flour before each use, brushing off any excess with a stiff pastry brush.
The cotton-blend liner is best for very wet doughs or when you want a smooth crust, while the cover keeps the top of the dough from drying out during the rise. Skip the liner if you'd like the basket's coil pattern imprinted on the crust instead.
It holds 400g to 650g of dough, or roughly 0.88 lb to 1.4 lb, which covers most standard boules and batards.
Yes, score the top of the loaf as soon as you turn it out of the oval banneton, before the surface has a chance to relax.
No, the basket itself never goes into the oven. Invert it to release the shaped loaf onto a peel or baking pan, then bake the dough on its own.
| Materials | Rattan basket; cotton-blend liner and cover |
| Dimensions | 10 1/4" long; 4 3/4" wide; 2 3/4" deep |
| Package Quantity | 1 item |
| Includes | Oval banneton; cotton-blend liner; cotton-blend cover |
| Capacity | 400g–650g of dough (0.88 lb–1.4 lb) |
| Warranty | Lee Valley Satisfaction Guarantee |
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Oval 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 10 1/4" long, 2 3/4" deep, 4 3/4" wide oval basket is suitable for approximately 400g to 650g (0.88 lb to 1.4 lb) of dough.
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