I get asked a LOT about what size banneton I recommend. I’ve tried a lot of them, so let me take you on a tour of my collection! My favorite bannetons from @flourside_ (affiliate code TSG5 gets you a discount) are the large batard and the smaller boule. The small batard is also fine for a regular-sized loaf, but it will definitely be a tight squeeze. If you make loaves with less than 500g of flour, it might be the perfect size. It technically is listed for dough that weighs 600g. The larger boul
2:29
I get asked a LOT about what size banneton I recommend. I’ve tried a lot of them, so let me take you on a tour of my collection! My favorite bannetons from @flourside_ (affiliate code TSG5 gets you a discount) are the large batard and the smaller boule. The small batard is also fine for a regular-sized loaf, but it will definitely be a tight squeeze. If you make loaves with less than 500g of flour, it might be the perfect size. It technically is listed for dough that weighs 600g. The larger boul
12K viewsMar 25, 2025
FacebookThat Sourdough Gal
How to Prepare A New Banneton
How to Prepare A New Banneton
May 8, 2020
bannetonman.com.au
100% honest review of this silicone banneton. I can honestly say I will now be u | Wholesome Recipes
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100% honest review of this silicone banneton. I can honestly say I will now be u | Wholesome Recipes
72 views5 months ago
FacebookWholesome Recipes
The secret to keeping a banneton for years and years is proper maintenance. You can use a liner, or skip it like I do, but either way, what you do after baking matters most. Always brush out any excess flour and let your banneton fully dry before putting it away. Moisture is what causes odors and mold, not flour. I store mine on an open shelf and avoid stacking so air can circulate. If your kitchen is humid or the banneton feels even slightly damp, you can pop it into a warm (turned-off) oven af
0:14
The secret to keeping a banneton for years and years is proper maintenance. You can use a liner, or skip it like I do, but either way, what you do after baking matters most. Always brush out any excess flour and let your banneton fully dry before putting it away. Moisture is what causes odors and mold, not flour. I store mine on an open shelf and avoid stacking so air can circulate. If your kitchen is humid or the banneton feels even slightly damp, you can pop it into a warm (turned-off) oven af
63.9K views3 months ago
FacebookBread & Happiness
Today we are talking all about banneton baskets in preparation for our first bake! A banneton basket, also known as a proofing basket or brotform, is a wicker basket used for proofing bread dough. Bread bakers use these baskets after the dough is shaped the help hold the shape of the dough as it proofs. This allows the dough to rise up, instead of spreading out. These baskets are also what creates the beautiful spiral pattern you often see on artisan style breads like sourdough. When you get you
4:32
Today we are talking all about banneton baskets in preparation for our first bake! A banneton basket, also known as a proofing basket or brotform, is a wicker basket used for proofing bread dough. Bread bakers use these baskets after the dough is shaped the help hold the shape of the dough as it proofs. This allows the dough to rise up, instead of spreading out. These baskets are also what creates the beautiful spiral pattern you often see on artisan style breads like sourdough. When you get you
1.4K viewsJun 28, 2020
FacebookBaker Bettie
This might be an unpopular opinion… but yes, you do need a banneton. 🫢 New bakers often wonder if they can get away without one…I know because I tried for a while when I first started. It wasn’t until I finally got one (about 6 months in) that it clicked. Everything suddenly worked better — my dough held its shape, my crust improved, and scoring became so much easier. 🍞 A banneton helps wick away surface moisture, supports your dough so it doesn’t spread, and gives you that beautiful, artisan-
1:18
This might be an unpopular opinion… but yes, you do need a banneton. 🫢 New bakers often wonder if they can get away without one…I know because I tried for a while when I first started. It wasn’t until I finally got one (about 6 months in) that it clicked. Everything suddenly worked better — my dough held its shape, my crust improved, and scoring became so much easier. 🍞 A banneton helps wick away surface moisture, supports your dough so it doesn’t spread, and gives you that beautiful, artisan-
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