What is Banneton?

Banneton, or Brotform, is a basket or mold used often in the process of baking craft bread. Banneton, which is mainly used with wet dough, gives support the dough during the final rising stage, but removes the bread before baking. The mold is usually made of thin wood, wrapped in coils or woven together into pieces and is sometimes lined with a light cloth. Because the doughs that need support are often sticky, bakers are inserted into wood or fabric before using the mold. Some bakers like to use bannetons, because if it is treated carefully, the dough will maintain the wood construction even after it has been baked. A series of bread doughs pass through two rising or correction. The first phase of the climb is often performed directly in the mixing bowl. After the first rise, the dough is stamped, kneaded and left to rise again before baking. The second increase may be carried out by the pelvis, but some dough is baked on flat pans or baking stones. Wet doughs can be locatedBannetones during the second rise to maintain their shape.

Bannetons are most often made of spools of wood or woven strips of thin wood of similar wood. The shape of the mold varies depending on the type of bread and the baker's preference. Sourdough is usually proven in round baskets, while the baguettes are located in long rectangular forms. Bannetons are available in kitchen specialized shops, but most of the small basket could be converted into banneton by lining it with thin plates similar to substances or muslin.

Before use, banneton should be well covered with flour. Some bakers actually prefer not to make the basket between use to taste the wood. If the lining is used, the substance should also be well floured to prevent the cloth.

olives are not always used because part of the attraction of bannetone is to keep the doughT pattern of wood. When removing the dough from the basket, it places many bakers on the banneton baking sheet, flips the whole thing and then gently lifts the basket. This retains the fingerprint of bannetone and gives the bread an interesting texture and appearance after it is baked.