High quality German manufactured Bannetons, made from natural (sustainable) conifer wood fibre. Ideal for making organic bread as only natural materials are used to make these bowls (wood fibre, water, pressure).
You use bannetons to prove & shape loaves of bread (yeasted or sourdough). The Banneton supports & holds the shape of the loaf as it rises. An imprinted pattern on the inside of the bowl puts a pattern on the outside of the loaf.
Please note you do NOT bake the bread in the banneton. The loaf is knocked out of the banneton once it has fully proved and is ready to bake in the oven either freestanding or by using the Dutch Oven (DO) method (which will give you the best bake).
The most important aspect of maintaining these strong natural fibre bannetons is to ensure they are allowed to completely dry out after use. Leave on bench and cover with a mesh cloth and let them dry out for 1-2 days. To store, place in a plain paper bag and fold close the bag. If you stack/store the bannetons while they are still surface damp, it may promote mould growth.
Features of natural fibre Bannetons ...
The dough does not stick to the bowl surface as it can/and does with cane bannetons
The bowls have thick walls with superb insulation properties - bread will prove (rise) faster
Better moisture absorption by the bowl (giving it back to the dough as needed) improves dough proving
Easy to clean, use a small hard brush (see below) to brush out surplus flour once the banneton has dried. Easy to fully sanitise once a month by placing in a low heat oven (120C) for 20-30 minutes
For ecological reasons this material should be favoured over cane
These bannetons will last decades with proper care and maintenance. Full instructions provided. A complementary sachet of organic diastatic malt powder and organic brown rice flour to season your banneton, will be provided.
The size of the banneton refers to the amount of wet dough they can hold. Wet dough weight refers to the weight of the bread dough with ALL ingredients accounted for (flour, water, salt, ferment, and any other ingredients you add to your dough).
Typically, they will hold over that weight. For instance, I use the 750g oval Bannetons for baking commercially, and fill them with 840g of wet dough.
The 1kg bowls will hold a wet dough loaf of up to 1,100g. You should fill the banneton with at least 1000g of wet dough. You will be able to fit 1 x 1kg Banneton in the Brod & Taylor Folding Prover - 2 of them when you have the accessory shelf. The resulting formed "boule" loaf fits perfectly in the base pan of the Lodge Cast Iron Combo sets (LCC3 and L8DD3) offered here.
I have the full range of banneton sizes/shapes in stock now ... Bowl shape 500g, 750g, 1kg - Loaf shape 500g, 750g, 1kg - Oval shape 750g.
Here are the measurements of each size/shape ...
500g bowl = 18cm diameter, 7cm high
750g bowl = 18.5cm diameter, 7.5cm high
1000g bowl = 23cm diameter, 6.5cm high
750g oval = 23 x 14.5 x 8cm (l x w x h)
500g loaf = 23 x 12 x 7cm
750g loaf = 29 x 13 x 7cm
1000g loaf = 29.5 x 14 x 7cm
Add: A Banneton brush. Great tool to clean out your banneton. Round shape easily manoeuvrable and stiff natural bristles makes a great job of cleaning out residue flour/dough (but only brush after the banneton has dried out. Don't brush if the surface is damp).
A message from our German manufacturer ... We are using 100% natural pulp only which is free from any chemicals. This wood pulp is produced by pressing fresh wood on rotating stone rollers. Pulp itself are long parallel fibres of cellulose. Lignin which is part of natural wood is still part of this material as a kind of natural "glue" which binds the banneton together. If you notice any darker brown markings on the banneton, this is of no concern, as it is just the process of the natural lignin. Once you start seasoning the banneton and using it, it will hardly be noticeable.
