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A bread proofing basket, also known as a banneton or brotform, is a specialized basket used during the second rise (proofing) stage of bread making, particularly for sourdough and other high-hydration doughs. Here's a breakdown of its key features and purpose: 

• Improved Shape and Structure:  For wet doughs, a proofing basket provides gentle support and structure, preventing the dough from spreading outwards and helping it maintain its shape. This allows the dough to rise upwards, resulting in a taller loaf with a better crumb structure (the inside texture of the bread).
   
• Easier Dough Handling:  Transferring a wet, sticky dough from a bowl to a baking sheet can be tricky. A proofing basket with a floured surface allows for easier handling and less risk of tearing the dough.
   
• Moisture Management:  The natural materials in proofing baskets, like wicker, are breathable. This allows for some moisture to be released from the dough's surface, creating a slightly drier exterior that's ideal for scoring (making shallow cuts) before baking. Scoring helps the bread rise more evenly during baking.
   
• Professional-Looking Results:  Overall, using a proofing basket can help you achieve professional-looking loaves of bread at home, especially when working with wet doughs that might struggle to hold their shape otherwise.

Our bread proofing basket is round with a diameter of 9 inches, featuring a narrower bottom that helps the dough rise upwards, creating a beautifully shaped loaf. 

Unlike many competitors, our banneton is twice as tall, ensuring ample space for your dough to rise without overflowing. It comfortably holds between 1 to 2 pounds of dough, making it perfect for a wide range of bread recipes.

Here's why our basket stands out:

• Versatile Capacity: Whether you're baking a 1-pound beginner loaf or a full 2-pound boule, our basket accommodates most recipes with ease.
• Tall Design: The extra height prevents dough overflow during proofing, helping maintain the perfect shape for your final loaf.

No, our French banneton is specifically designed for wet doughs, such as sourdough, and should always be used with a linen liner. 

Rattan bread proofing baskets that are used without a liner and leave patterns on the dough are typically designed for low hydratation doughs, like rye bread. These types of baskets work well for firmer doughs, where the risk of sticking is lower.

 For wet, sticky doughs like sourdough, our banneton and liner combination is essential to achieve the best results and a beautifully shaped loaf.

No, you should not use a proofing basket directly in the oven for baking bread. Here’s why:

Proofing baskets, usually made from natural materials like wicker or rattan, are not oven-safe and can burn or catch fire at high baking temperatures.

How to Properly Use a Proofing Basket:

1. After shaping your dough, place it in the floured proofing basket for its final rise (proofing).
2. Once the dough is fully proofed, gently invert the basket onto a piece of parchment paper.
3. Bake your bread according to your recipe's instructions, using a baking stone or Dutch oven.

 Our French banneton is designed to be used with the linen liner at all times, ensuring a smooth release and perfect shape for your dough.

Before You Begin:

1. Prepare your dough: Make sure your dough has gone through its bulk fermentation stage and is ready for shaping and final proofing.
2. Flour your linen liner: Line your proofing basket with a linen liner, then generously dust it with an appropriate flour (rice flour, wheat flour, or a combination) to prevent sticking.

Shaping and Proofing:

1. Shape your dough: Gently shape your dough according to your recipe's instructions. 
2. Place the dough in the basket: Carefully transfer the shaped dough to the floured proofing basket. Make sure the seam side of the dough (the side where you pinched it closed) is facing upwards.
3. Cover the basket : You can cover the proofing basket with our provided cover to help maintain moisture during proofing.

Transferring and Baking:

1. Prepare your work surface: Prepare a piece of parchment paper to transfer the dough onto.
2. Invert and transfer: Once the dough has finished proofing (refer to your recipe's timing), gently invert the proofing basket over your parchment paper. 
3. Gently brush off excess flour (optional): You can use a soft brush to gently brush off any excess flour from the surface of the dough before scoring and baking.
4. Bake according to recipe: Transfer the dough to your dutch oven or baking stone and bake according to your recipe's instructions.

The wicker basket itself doesn't need to be cleaned; only the linen liner requires some cleaning. 

Here's how to clean the linen liner and cover for your proofing basket:

After each use :

1. Shake It Out:  Keep the linen liner in place and gently tap out any leftover flour particles. You can hold it upside down and tap it on a counter or over your trash bin.
2. Air dry completely: It's important to allow the basket to dry completely between uses to prevent mold growth. Leave it in a well-ventilated area for a few hours, ideally in a warm spot with good air circulation.

Deeper Cleaning:

1. Hand-Wash Only: For a more thorough clean, hand-wash the linen liner in warm water. Avoid using soap, as natural sourdough cultures thrive best without harsh cleaning products.
2. Rinse and Dry: After washing, rinse the liner thoroughly and wring out any excess water. Gently reshape the liner and hang it to dry completely in a well-ventilated area. Do not use a dryer, as the heat can damage the fabric.

Important Tips:

• Ensure Complete Drying: Always make sure the liner and cover are fully dry before storing to prevent mold growth.
• Air Drying Preferred: It's best to air dry the liner and cover instead of using a machine dryer, as the high heat can harm the fabric.
• Do Not Reattach Until Dry: Do not put the liner back on the basket until it is fully dry to avoid moisture buildup and potential mold.

By following these cleaning tips, you'll keep your linen liner and cover fresh, clean, and ready for your next baking project.

To prevent your dough from sticking to the basket, always use a well-floured linen liner. The linen liner creates a barrier between the dough and the basket, significantly reducing the chance of the dough sticking and making it much easier to remove after proofing. 

Additionally, make sure to flour both the liner and the dough generously before placing it in the basket. This simple step will ensure a smooth release and help you achieve a beautifully shaped loaf every time.

Additional Tips:

Rice flour is a popular choice for dusting proofing baskets. You can experiment with different flours or a combination to find what works best for you.