Wood pulp bannetons make bread baking easier and your final results better. While traditional cane or rattan bannetons are good at providing structure to wet doughs, they struggle in three key areas: moisture absorption, usability, and durability.
For all doughs, particularly high-hydration doughs (with a water to flour ratio upwards of 80%), it’s difficult to maintain a moist, chewy interior while also keeping its crust crispy.
This ideal relies on the outer layer of your loaf losing enough moisture to brown and harden when it’s in the oven. A good banneton draws moisture from the exterior of the loaf while allowing the interior to remain at full hydration.
Wood pulp is made out of processed wood fibers, is highly absorbent, and provides unmatched moisture absorption during the proofing stage. Traditional bannetons rely on air circulation during this stage, and are much less effective.
Why are wood pulp bannetons more usable?
One of the most frustrating parts of baking bread is releasing a risen loaf. The wet dough inevitably sticks to your proofing basket as you attempt to transfer it to the oven.
Wood pulp solves this issue. With only a light dusting of flour, the smooth interior finish of wood pulp bannetons allows dough to easily release with minimal to no sticking. Wood pulp’s enhanced absorption boosts this performance, capturing the outer surface’s moisture that causes dough to stick. This dry outer-skin makes scoring considerably easier and is an indispensable asset for decorative scoring.
With poor absorption and a rough interior, traditional bannetons make it a struggle to release and score your dough, even when heavily floured.
Why are wood pulp bannetons more durable?
The one-piece, pressed design creates a tough surface finish and allows the use of additives that can enhance a banneton’s performance. The Zinala banneton includes food-safe additives that prevent the natural breakdown of wood fibers over time, extending its lifespan, strength, and performance.
Traditional styles rely only on the natural qualities of rattan or cane–which are prone to rot, decomposition, and discoloration over time. These constructions also use rust-prone metal staples or pins, effecting their life-span and the taste of your loaves.