Resources

Why use a Banneton at all?

  • 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. While something like a mixing bowl can shape your dough, it offers none of the benefits of a well-made banneton (See "Why Wood Pulp?" Section). The imprint from the interior ribbing of your banneton transfers to your finished bread, providing texture to your loaf and enhancing its mouth feel. Plus, a loaf risen in a Zinala banneton always comes out of the oven looking great!

How do I use my wood pulp Banneton

  1. Prepare the Banneton: Lightly dust the interior of your banneton with bread or all-purpose flour to prevent any chance of sticking. If the flour clumps, hold your banneton by one edge, slowly rotate it through your hand, and gently tap its sides to spread the coating evenly.
  2. Shape the Dough: After thoroughly mixing your dough according to the recipe, gently fold and shape your dough into a boule (ball) shape. 
  3. Place Dough in Banneton: Whether warm or cold-proofing, when your dough is ready for its proofing 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.
  4. Cover and Proof: Cover your banneton with either a clean kitchen towel, plastic wrap, or another bowl turned upside down and proof for as long as your recipe dictates.
  5. Transfer Dough: Finally, after your proofing cycle is finished, transfer your dough to your baking surface or vessel. Or, just turn the dough out onto a piece of parchment paper, then transfer to the oven or vessel along with the parchment paper.

Banneton Care Instructions

  • Never use water or cleaning products on your banneton
  • After using your banneton, allow it to dry in an area with good air circulation
  • If you need to clean your banneton of flour build-up or debris, lightly go over 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 place it in an oven at its lowest temperature (~200 degrees) for 15-30 minutes. Warning: wood pulp is flammable--monitor closely if put in oven.