Comments on: Video: How to ‘break in’ a new banneton

By: Weekend Bakers

Weekend Bakers — Thu, 02 Jul 2020 07:08:16 +0000

In reply to Mary Vincent. You can use regular wheat four, the same as you use in your bread.

By: Mary Vincent

Mary Vincent — Wed, 01 Jul 2020 19:09:28 +0000

rice flour or regular wheat flour?

By: Weekend Bakers

Weekend Bakers — Sun, 14 Jun 2020 08:00:39 +0000

In reply to Laura Lyon.

Hi Laura,
We would give them a quick brush and prepare them as described to get a good base.

Good luck with it!

By: Laura Lyon

Laura Lyon — Wed, 10 Jun 2020 22:17:32 +0000

do you have to spray the Banneton prior to dusting it for the first time? I did not and didnt have any issues with sticking on my round basket. in my oblong baskets it just dusted with flour but I did have sticking issues. can I go back in my oblong baskets and wet?dust or just let the flour build up with the next try? thanks

By: Weekend Bakers

Weekend Bakers — Tue, 17 Dec 2019 11:58:33 +0000

In reply to Carl Selfe. Thanks Carl, glad you find it useful.

By: Carl Selfe

Carl Selfe — Thu, 12 Dec 2019 19:33:53 +0000

Great help. Much appreciated.

By: Weekend Bakers

Weekend Bakers — Thu, 21 Feb 2019 19:05:22 +0000

In reply to Alicia.

Hello Alicia,
Please make sure your baskets come from a good ‘food safe’ source. Inspect the baskets and make sure they look clean, without any signs of mold . Next the best thing you can do is also put the baskets in the oven for a short while at around 100 C to kill invisible ‘germs’.

By: Alicia

Alicia — Mon, 18 Feb 2019 01:23:33 +0000

How do you effectively clean the basket for the first time to ensure its sanitary for use?

By: Weekend Bakers

Weekend Bakers — Fri, 01 Feb 2019 20:02:11 +0000

In reply to Rachel. We do not know Rachel, we never use or need a fork!

By: Rachel

Rachel — Wed, 30 Jan 2019 17:50:48 +0000

In reply to Tim. Hi. I just got my banneton in the mail for amazon and there’s a tiny fork that came with it. I was just wondering what this fork is used for. Thank you!

By: Weekend Bakers

Weekend Bakers — Thu, 29 Nov 2018 11:29:06 +0000

In reply to Ivy. Enjoy your prepping and baking Ivy!

By: Ivy

Ivy — Sat, 24 Nov 2018 15:04:16 +0000

I never knew I had to break in a new proofing basket. I’ve never used one before until now. I ordered a rattan proofing basket… Amazon delivered it yesterday. I’m super excited to use it as soon as possible. Good thing I came across this. Thank you!

By: Weekend Bakers

Weekend Bakers — Wed, 17 Oct 2018 16:49:01 +0000

In reply to Moggy. Thank you for letting us know Moggy and happy baking.

By: Moggy

Moggy — Sun, 14 Oct 2018 18:08:47 +0000

Thank you, just the info I needed.

By: Weekend Bakers

Weekend Bakers — Mon, 01 Oct 2018 06:15:01 +0000

In reply to Leslie. Thank you Leslie, enjoy your baking!

By: Leslie

Leslie — Thu, 27 Sep 2018 03:06:16 +0000

Thank you for the video. I’m glad I found it before I used my baskets for the first time. Would have ended up with a very sticky mess.

By: Weekend Bakers

Weekend Bakers — Sat, 06 Jan 2018 09:41:43 +0000

In reply to Nat. Hello Nat, No you never should cook bread in a proofing basket. It is only intended for the bread to hold its shape during the final proofing and NEVER goes into the oven.

By: Nat

Nat — Fri, 05 Jan 2018 18:10:12 +0000

Can I cook the bread in this basket?

By: Weekend Bakers

Weekend Bakers — Thu, 20 Apr 2017 18:11:07 +0000

In reply to Tiago.

Hi Tiago,
Great to hear! As for your question, we would suggest first transferring the dough to a bread peel (rubbed with some bread flour or semolina) and let it slide from the peel in the casserole. You can see the peels we use to slide our bread in the oven in pictures with our recipes. Here for instance:www.weekendbakery.com/posts…i-boulles/

Hope this helps!

By: Tiago

Tiago — Sun, 16 Apr 2017 08:26:40 +0000

In reply to Weekend Bakers.

Hi Ed and Marieke,

I am just coming back here to say that it went very well. Thank you so much! I even managed to stretch the total amount of flour to 500g with very satisfying results as well.

Speaking of which, do you happen to have some tips regarding transferring the oval dough to a hot Dutch oven? When I try to transfer the oval dough from the counter to my cast iron oval casserole, I managed to either drop the dough or deflate it. I’ve followed Ken Forkish’s videos for that, but he shapes the dough into a ball and ‘drop’ in a round Dutch oven.

Greetings and happy Easter 🙂

Tiago