Proofing baskets
There are 62 products.
Proving baskets, also known as bannetons, hold your shaped dough during the final proof: they support it so the loaf doesn't spread and leave the classic floured pattern on the crust. Here you will find bannetons in rattan, wood pulp and plastic – round, oval, rectangular, triangular and baguette-shaped – plus liners, linen couche, dough sheets, proving boxes and an electric proofer.
Material and shape
- Rattan: the classic with ridges. The natural cane absorbs a little moisture, so the dough surface stays dry and releases easily.
- Wood pulp: made from pressed wood fibre, smooth and rigid, with embossed patterns such as wheat ear, spiral, heart or plait.
- Plastic: easy to clean and hygienic, ideal for frequent baking; it absorbs no moisture, so flour it well.
Round baskets make a classic boule and pair with a round cast-iron pot. Oval and long shapes give loaves with even slices, ready for the baking stone or a rectangular pot.
Which size for how much dough?
As a guide: round Ø 17–19 cm for about 500–750 g of dough, Ø 22–23 cm for 750–1000 g, Ø 25 cm for 1000–1250 g; oval 25 cm for 500–750 g, oval 35 cm for 1000–1500 g. Before proving, the dough should fill the basket to about two thirds.
Frequently asked questions about proving baskets
How do I flour a banneton?
Rice flour, or a mix of rice and wheat flour, works best because it hardly sticks. Before first use, mist a new basket lightly with water and flour it well. With a liner you need less flour, but you lose the ridged pattern.
How do I clean a proving basket?
Let it dry thoroughly after use, then tap out the flour and brush the basket with a banneton brush. Never soak rattan or wood pulp and never put them in the dishwasher; plastic baskets can be washed with water.
What is a baker's couche for?
Baguettes and rolls prove side by side on a linen couche: you pleat the floured linen between the pieces of dough so they keep their shape and don't stick together.
Goes well with: sourdough, baker's yeast and bread tins.