Bannetons 101

What is a banneton?

A banneton, otherwise known as a proofing basket, is a vessel used for supporting dough during the bulk fermentation (second proof) stage. Usually made out of cane or rattan, they come in a variety of shapes and sizes but are traditionally round with a spiral pattern.

What do I use it for?

A banneton is typically used when handling high hydration doughs such as sourdough. It will provide support during bulk fermentation as your dough is rising. Second to this, a banneton can also provide the option of a decorative finish to your loaves.

Do I need one?

Although not essential, we would highly recommend anything that makes life a little easier, and a banneton certainly does that when it comes to sourdough bread baking.

How do I use it?

To avoid your dough sticking to your banneton, you need to HEAVILY flour it before use. Rice flour works best, but any flour will do the job. Use with or without a liner depending on your desired finish.

Banneton care

You should tap and brush away any excess flour that remains after use. If your dough should stick to the banneton for any reason (these things happen), remove as much as possible by gently scraping off, allow to air dry completely and then scrape off any remaining dough. The liner can be machine washed on a delicate setting at 30C.

We recommend storing bannetons in a cotton bag for food hygiene and cleanliness reasons. We provide one with every banneton which you can find here.

If you want to bag yourself a The Melrose Kitchen banneton, click here.

Feel free to comment with any questions and to share your Melrose Kitchen bannetons with us on Instagram using the hashtag #mymelrose.

Happy baking,

Jenny & Jack x