Just changed my mind about proofing baskets after 4 years

Always thought they were just a fancy extra step, but I borrowed a friend's for my sourdough last month and the crust came out way better with that spiral pattern. Anyone else see a big difference switching from just a bowl?

2 comments

2 Comments

caleb_gibson23d ago

That spiral pattern is actually what sold me too. The banneton creates that microclimate right against the dough surface where moisture can escape evenly, which is why you get that crackly crust instead of a soft one. I'd say it took me about three loaves to really nail the technique, but once you get the hang of it there's no going back.

avery_foster3123d ago

Wait but does the moisture escape really work that differently compared to just a cloth lined bowl? Ive been using a regular mixing bowl with a floured tea towel and my crusts come out decent but not that crackly shatter sound people talk about. My last loaf had good oven spring but the crust was kinda chewy instead of crispy. Would switching to a banneton actually fix that or is it more about my steam setup in the oven?