Banneton

A banneton is a basket for the final rise of shaped bread dough. It supports a soft, wet dough so it keeps a tall shape instead of spreading flat. Most are made of coiled cane or rattan, which leaves a spiral pattern of flour on the crust. Others are wood pulp, or a plain bowl lined with a floured cloth. The German name Brotform means the same thing.

How to use it

1. Dust the inside well with flour. Rice flour works best because it absorbs little water and does not turn sticky.
2. Shape the dough into a tight round or oval to match the basket.
3. Put it in seam side up, so the smooth top of the loaf faces down.
4. Cover and let it proof at room temperature, or in the fridge overnight for a slower rise.
5. Turn the dough out onto parchment or a peel, score the top, and bake. A hot Dutch oven is a common choice.

A round banneton of about 20 to 23 cm (8 to 9 in) suits a loaf made with about 500 g (1 lb) of flour.

How to store it

After each use, let the basket dry fully at room temperature, then tap or brush out the loose flour. Do not wash it with soap and water unless it is very dirty, and if you do, dry it completely in a warm place before you store it. A damp basket can grow mold. If you use a cloth liner, wash and dry it separately.

Common mistakes

• Using too little flour, or only wheat flour. Wet dough glues itself to the cane and tears when you turn it out.
• Putting the dough in seam side down. The seam ends up on top and can split open in the oven.
• Leaving a sourdough in a warm room too long. It over-proofs, spreads when turned out and loses oven spring.
• Storing the basket in a closed cupboard while still damp.

In recipes

Recipes may say "transfer to a floured banneton" or "proof in a lined bowl". Any bowl of the right size lined with a well-floured, smooth dish towel does the same job.