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During the proofing process, a banneton maintains the shape of your dough. Without the support of a banneton, your wet dough loses its volume and flattens. Plus, a loaf risen in a Zinala banneton always comes out of the oven looking great!
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.
All our products are produced in our small shop facility in Brooklyn, NYC.
Our pulp is sourced from a pulp mill in Quebec, Canada.
- Prepare the Banneton: Lightly dust the interior of your banneton with bread or all-purpose flour to prevent sticking. If the flour clumps up, hold your banneton vertically by one edge, slowly rotate it, and gently tap its sides to spread the coating evenly.
- Shape the Dough: After thoroughly mixing your dough, gently fold and shape your dough into a boule (ball) shape.
- Place Dough in Banneton: Whether warm or cold-proofing, when your dough is ready for its proving cycle, place the boule-shaped dough into the banneton, seam side up. Do your best to center the dough, even though it will level out over the proof.
- Cover and Proof: Cover your banneton with either a clean cloth, plastic wrap, or another bowl turned upside down to prevent the seam-side from drying out and proof for as long as your recipe dictates.
- Transfer Dough: Finally, after your proofing cycle is finished, transfer your dough to your baking surface or container. Or just tip the banneton over and turn the dough out onto a piece of parchment paper , then transfer to the oven or vessel along with the parchment paper.
- DO NOT use water or cleaning products on your banneton.
- After using your banneton, allow it to dry in an area with good aircirculation
- If you need to clean your banneton of flour build-up or debris, lightly brush the interior with a soft-bristled brush or gently run a dry kitchen towel or dry paper towel along the surface.
- If your banneton “wets out” after heavy usage and doesn’t dry even when placed in a spot with good air circulation, you can refresh it an oven at its lowest temperature (~200 degrees) for 15-30 minutes. Keep close to your oven during this process: wood pulp is made of wood and is flammable.
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Vendor:Zinala Baking Supply
Regular price
$39.95 USD
Sale price
$39.95 USD