Banneton Proofing Basket for Artisan Bread

Banneton Proofing Basket for Artisan Bread

Baking Artisan Bread

If you like artisan breads and have been thinking about baking your own bread, this sponsored post is for you. I am a big believer in using the right tools to get the best results and after much reading learned that many bakers favor proofing baskets.

Proofing (also called proving or more rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation.

Dough tends to stick to plastic and metal mixing bowls and makes clean-up a bit difficult. Glass, metal and plastic bowls do not let air in and neither do they wick away moisture. On the other hand an all-natural, self-rising bread making bowl, like the Banneton Proofing Basket has a liner that only requires a light dusting with flour to prevent sticking and allows for airflow while the dough is rising and wicks away any moisture that might build up. 

Proofing basket sprinkled with flour

I am fairly new to bread making and tried my hand at an herb bread. I like the idea of making fresh, delicious homemade bread free of additives and I requested to review the Yali Banneton Proofing Basket to see how well it works. The basket and liner style is designed to make European-quality artisanal breads. I sprinkled a bit of flour on the lining and placed the dough in the basket. After about an hour I took it out to fold the dough and was surprised to see how easy it was to remove the dough. As you can see nothing stuck to the lining. 

Better structure, better crust - each proofing basket features a linen liner to help you create the perfect loaf shape that wicks away moisture from the bread for crisper crust.

You can also leave the liner to the side while making "no-knead" sourdough or for leaving rustic stripes in the dough as it proofs from the cane spiral-shaped basket.

home made artisan bread

I love how crunchy the crust turned out. I stuck the dough after proofing it right into the oven in a Romer Topf and baked it for 30 min. for 400 F with the top on. The I removed the lid and baked the bread for another 15 min and this is the result! Below are the links to products on Amazon that I have used and highly recommend.

Product Details: 100% All-Natural Handcrafted Cane Food Safe and Ecofriendly Volume: 500 grams Round (8.5" Diameter) Lifetime Guarantee FREE BONUS: Every order comes complete with a 13" Danish dough whisk made with a beechwood handle and stainless steel mixing head.

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