20 cms - Oval Banneton Proofing Basket

A well shaped artisan loaf begins with proper proofing. This 20 cms Oval Banneton Proofing Basket provides structured support to bread dough during its final fermentation stage, helping the dough maintain its form before it is transferred for baking.

The oval shape is particularly suitable for preparing classic oval artisan loaves and sourdough bread. As the dough rests inside the basket, the banneton supports its sides and helps prevent excessive spreading. The natural spiral pattern of the basket can also leave attractive proofing lines on the surface of the dough, giving the finished bread a traditional bakery style appearance.

Before placing the dough inside, lightly dust the banneton with flour or rice flour to help reduce sticking. Place the shaped dough seam side up in the basket, cover it appropriately and allow it to complete its final proof. Once ready, gently invert the dough onto parchment paper, a baking surface or into a suitable baking vessel before scoring and baking.

Its compact 20 cms size makes this oval banneton proofing basket suitable for smaller artisan loaves and everyday sourdough baking. It is useful for home kitchens where bakers want better dough support without using an oversized proofing basket.

Whether you are developing your sourdough technique or regularly preparing handcrafted bread, a banneton provides a dedicated environment for the important final proofing stage. The combination of practical dough support, an oval format and traditional artisan presentation makes this basket a useful addition to a bread baker's collection.

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Prepare the 20 cms Oval Banneton Proofing Basket before adding your shaped dough. Lightly dust the inside with flour, preferably rice flour or a suitable flour mixture, paying attention to the grooves and sides. Proper dusting creates a barrier between the dough and basket and helps the proofed dough release more easily.

After shaping the dough, place it inside the banneton with the seam facing upward. Cover the basket with an appropriate cloth, reusable cover or other suitable covering to prevent the dough surface from drying during proofing. Allow the dough to ferment according to your recipe, room temperature and starter activity.

When proofing is complete, carefully invert the basket over parchment paper or the intended baking surface. Avoid pulling the dough from the basket, as this can disturb its structure. Score the loaf as required and proceed with baking according to your recipe.

After every use, remove loose flour and dried dough with a clean, dry brush. Allow the banneton to air dry completely before storing it. Proper drying is important because residual moisture can encourage unwanted odours or mould growth.

Avoid soaking the banneton in water. Do not place it in a dishwasher and do not store it while damp. If dough becomes stuck, allow the residue to dry before gently brushing it away.

Store the basket in a clean, dry and well ventilated location. With regular cleaning, thorough drying and appropriate storage, the banneton can remain a dependable proofing tool for repeated sourdough and artisan bread baking.

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