How to Care for Your Banneton or Bread Rising Basket

[@kimballwiggins3976]

CIA grad here. Thanks a bunch. The best most relaxing days I ever had in a kitchen SURE THE HELL wasn't cooking. It wasn't even baking. It was the hands on with dough and the art or handling this live animal.

[@SanDiegoArtisanBreadSchool]

I totally agree!! Making bread is very calming!!

[@pauloconnor6331]

I finally found the answer to my question of how to clean bannetons. Thank you.

[@SanDiegoArtisanBreadSchool]

Happy to help! Thank you for watching my videos!!

[@helgalewis1550]

Congratulations Kathleen! You are such a great teacher. I so enjoyed your classes and were able to go beyond my beginning no-knead bread, learning the how tos and whys from you.

[@sagichdirdochnicht4653]

As a bread maker, Germany is just FABOLOUS. Those wooden proofing bakets? No problem AT ALL finding these in germany. We got any forms and Sizes imaginable, triangles, Square, Round, with those lines, without, with template, anything. And they are quite cheap. They are not as good in professional use, but superior in home baking - have experience in both. Also we got any kind of flour. We got more "defined" Flours then in the US, it is way easier to get any possible grain imaginable. And as french, italian or swiss flours are also quite brilliant, it is easy to get them as well. When I love something about Germany, then it is this. For dusting, I prefer "white" rye Flour. It will give the same results as with wheat flour, however the dough is less likely to stick. Also, those wooden baskets are absolutely great for a cold proofing - Because the dough also doesn't tend to stick to them as much. If you are a hobby bread maker and are able to get a wooden basket, go for it. They are great. (and at least here in Germany, they are also cheaper).

[@sagichdirdochnicht4653]

@Allen J.M. SmithI thought Rye would be harder to find in the US then Rice? Anyway, you don't need Rice flour, Rye is enough. However Rye flour is more visible on baked goods then Rice, so if you want to have a shiny surface or something keep that in mind. I personally only use Rye for dusting, at home and at work and get the job done ;)

[@voidremoved]

@@sagichdirdochnicht4653 Good for you, the German bread basket said to place surface oil on the new basket. You know what it means? Is it like a non stick cook spray? and to clean with water and apply oil 1 time per year? But everyone on youtube just put flour and water, no oil.. but the wrong kind of oil would mold? I dont want the same oil i use for my cutting board? That will soak in...

[@sagichdirdochnicht4653]

@@voidremoved Wooden baskets are more sensitive then rattan baskets (wich is why they aren't as good in professional use). Anything but flour is likely to damage it. As for rattan baskets... some clean them with water, some even oil them, but it really isn't necessary. I just flour them and clean them dry with a brush and after the baking, I put them in the cooling oven, which kills anything on there that shouldn't be. In case of more heavy "dirt" on there however, you can use water, some bakeries even put them in this case into the dishwasher. However they NEED to be dried in the oven then, otherwise they'll defenetly form mold. And oil... really wouldn't use oil. Flour is enough to protect them. oils could go rancid and your really don't want that smell anywhere near your bread.

[@tommc6559]

Thank you for this wonderful, straightforward video on the care of bannetons. I kind of guessed that it’s not a good idea to get them wet too often, but had no idea of how to properly flour them, to let them sit for 24 hours after use, etc. Best regards.

[@SanDiegoArtisanBreadSchool]

Glad it was helpful!

[@kairosphilemon]

Thank you! This is so informative ❤

[@SanDiegoArtisanBreadSchool]

You're so welcome! Thanks for watching my video!

[@sibylleon7625]

How wonderful to see you featured in "Bread Magazine" with this great video on bannetons, Kathleen! Best wishes!

[@Kim-the-Dane-1952]

Thank you very much Kathleen. That was very instructive

[@SanDiegoArtisanBreadSchool]

Glad it was helpful!

[@songbirdmedows]

Thank you for this video. I have never made sourdough before. Tomorrow morning will be my first try. I found a video that kind of talked to me about how to start a starter. There’s so many out there and they’re all so damn confusing, but I found one that wasn’t as confusing as most, and started a starter 16 days ago. It’s very active and I have no idea if it’s ready because I can’t find a video that tells me how to tell if it’s ready. This has been a very confusing journey for me, but anyways I’m going to try. I’m starting my loaf tonight and I will finish it tomorrow morning. Fingers crossed everything works. Now I know how to prep my new Bannington baskets so hopefully I’ll have a loaf of sourdough within the next 24 hours 😃

[@SanDiegoArtisanBreadSchool]

Congratulations on beginning your sourdough bread journey. Making sourdough bread is a lot of fun. And, as you have noticed, it can be easy or complicated depending on how you approach it. I have a very easy recipe that I teach in class. Please message me on my website if you want to recipe. Feel free to contact me with any questions.

[@patriciamiller-schwartz6767]

To tell if your dough is ready, I saw where you just take a spoonful and put it in water. If it floats, it's ready.

[@ottocubed9520]

Outstanding, thank you chef.

[@SanDiegoArtisanBreadSchool]

Thank you! So nice of you!

[@slingshotshooter7536]

your videos are very nice!!!

[@SanDiegoArtisanBreadSchool]

Thank you! Glad you like them!

[@mickeymora654]

Thank You So Much

[@SanDiegoArtisanBreadSchool]

You’re so very welcome. I’m glad I could help. Thanks for watching my video.

[@ashleighjaimaosborne3966]

Thank you for the information. 💕😊🇨🇦

[@SanDiegoArtisanBreadSchool]

You are very welcome! Thanks for watching.

[@MyDiamondLife]

Thank you for such a wonderful video!

[@SanDiegoArtisanBreadSchool]

Thank you! Thanks for watching!

[@renatoferreiradesouza3939]

Thank you. Your video was very helpful =)

[@SanDiegoArtisanBreadSchool]

Thank you! I'm glad you liked the video!

[@gyspydahlia4837]

Thank you for this video. What about the linen lining? Can those be washed?

[@SanDiegoArtisanBreadSchool]

Thanks for watching my videos. Yes you can wash a linen liner. I have linen tea towels that I use, and I wash them all the time. Be careful with the dryer as they may shrink.

[@antonyfernando4815]

Thank you 🙏

[@SanDiegoArtisanBreadSchool]

You’re welcome 😊

[@julientaganga2541]

Merci beaucoup!

[@SanDiegoArtisanBreadSchool]

You are very welcome! Thanks for watching.

[@hankcreates]

Very cool! I'd love to watch a video where you show off your more niche bannetons! For example, the wood banneton from Italy and the wicker banneton. I'm particularly interested in the wooden banneton - what the heck?! Why is this a thing? What's the history? Why did you decide to purchase it? What does it have to offer? Its just such a mystery to me now and I'm really interested in how it works compared to traditional bannetons! Thanks again for the amazing videos! P.S. I love that you don't wash your bannetons - my kind of kitchen tool! ;-)

[@SanDiegoArtisanBreadSchool]

Thank you for watching my video. The wood pulp banneton is made in Germany. I just happened to pick it up in Italy in a class. I think the dough releases from it easier than from a cane banneton, but that does depend on how well it is floured. They are hard to find in the US. The last time I checked Breadtopia.com sells them in the US.

[@williequinlan4946]

Thank you that a great help 👍👨🏼

[@SanDiegoArtisanBreadSchool]

Glad it helped

[@sailorgirl2017]

Any recommendations for caring for a cotton/canvas couche? I understand they can be washed.

[@SanDiegoArtisanBreadSchool]

Yes, a couche can be washed. I would hand wash the couche then line dry. Iron if necessary.

[@sailorgirl2017]

@@SanDiegoArtisanBreadSchool Thank you, will do.

[@oneitalia2312]

You obviously know all about the Banneton, some viewers here are beginners and are curious. You were talking about "lines" in the bread dough. A close-up of the Banneton would have made that more clear. Is it made of wood? Ratan? Wicker? Straw? Show a close-up of what the Banneton is made of and where the "lines" come from.

[@SanDiegoArtisanBreadSchool]

That's a good suggestion. the next time I am filming with a Banneton I will show a closer view. A Banneton is generally make of cane, (although proofing baskets can be made of many other material). The lines are created by the flour that collects in between two canes next to each other on the banneton.

[@damianpan428]

In Malaysia it's quite humid here, and our bannetons have moulds growing in a few weeks. Any advice on how to overcome this? Thanks!

[@SanDiegoArtisanBreadSchool]

Hello, I contacted a former student who lives in Southeast Asia and she gave me these instructions. Place the just used banneton into a warm oven (120F/49C) and let it dry out completely. Brush any bits of flour out when the banneton is dry and place it into a plastic bag and seal the bag. She said it works beautifully for keeping mold way.

[@marianadavila323]

helpful video!

[@SanDiegoArtisanBreadSchool]

Glad you think so!

[@marcchrys]

Good tips..would like to see actual demo of dough being put in then flipped out

[@SanDiegoArtisanBreadSchool]

Thank you! Good suggestion!! I have more videos coming. Please check back.

[@SocorroCommercialKitchen]

How do you tell the difference between mold and normal discoloration on bannetons?

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. Mold will usually show up as black spots. There might be other kinds of mold, but I have not seen them. I avoid mold on my bannetons by using a thin cotton or linen towel to line the banneton. Place the towel on the banneton then flour the towel as you would the banneton. Because the banneton will be slightly moist, even if using a towel, after the loaf is transfered to the oven, be sure to leave your banneton out to dry before putting it away. The towel then can be tossed in the wash. If available, sunlight is good for drying out the banneton.

[@deborahpatrick476]

Thank you

[@jasper2258]

How do you store your bannetons to keep them from getting dusty?

[@SanDiegoArtisanBreadSchool]

I simply place a towel over them. If completely dry you can place them in a closed container. thanks for watching!

[@cjisanaleut9098]

my bread dough stuck-badly- to both my bannetons when I used the liners although I floured them heavily. Needless to say by the time I got the dough out, there was no 'lift' left to it. Why did that happen?

[@SanDiegoArtisanBreadSchool]

My preference is to use a cotton or linen towel to line a banneton. I place the towel over the banneton then dust the towel with mixture of ½ rice flour and ½ wheat flour. After shaping the loaf I place it onto the flour dusted towel and the banneton. After the dough has risen and is ready to bake I simply turn the banneton over onto parchment and lift off the towel.

[@GGmediassociaux]

I bought a new banneton last week and i have two questions: 1- I washed it submerged in a soapy water (natural soap). Is it that bad of a thing and why? 2- When you look closely at the banneton, you see tiny « shards » sticking out of the material used to create the banneton. Won’t that detach and go into my bread? Thanks!

[@SanDiegoArtisanBreadSchool]

As long as you thoroughly rinsed the soap out of the banneton it should be OK. Let it dry completely before using. Those shards, generally hold pretty tight. I have never had one pull loose from the banneton. After a bake let the banneton dry completely (It will be a little moist after the bread rises in it.) After the banneton dries, use a soft brush to brush out the flour. Washing the banneton in a lot of water will cause more shards to appear, which is why I recommend only washing the banneton if something is really stuck to it. You should have many many years of use from your banneton.

[@GGmediassociaux]

@@SanDiegoArtisanBreadSchool thanks for all the information! Appreciated

[@SanDiegoArtisanBreadSchool]

@@GGmediassociaux My pleasure, happy I could help.

[@combobulated100]

thanks so much for the video !! so what is the diameter of the 1 lb banneton and the diameter of the 2 lb banneton?

[@SanDiegoArtisanBreadSchool]

A 9-inch diameter will be the best size for 2 pounds.

[@His-Joule]

Rice flour is phenomenal for dusting the bannetons

[@peter.g6]

Or corn/potato starch. Anything with no gluten doesn't stick.

[@luke9822]

I wish I had watched her video before dusting my banneton with rice flour recently. She is correct that rice flour leaves very little flower lines on the dough. I even used rice flour and then some whole wheat flour, but my suspicion is that they should be mixed rather than layered in the basket.

[@SuzetteG316]

@@luke9822 If I were not gluten free I would use regular AP flour. But I am gluten free so rice flour works perfectly and safely for me in my banneton.

[@barbaralivingson7650]

I have lined wicker baskets. The liner is sewn into the basket. What is the best way to care for this type of banneton?

[@SanDiegoArtisanBreadSchool]

Personally, I would line it again with a washable cloth. Dust with flour, I use ½ rice flour and ½ wheat flour. Wash the cloth when needed.

[@danilo6548]

What about if Instead of a banneton covered with flour, I use a plastic container greased with oil, to shape the dough? Let's say the same container where I let the dough rising.

[@SanDiegoArtisanBreadSchool]

I actually tried that once with a bread pan. I oiled it and let the dough rise, then tried to take it out of the pan and bake as an artisan loaf. I was disappointed in the results. Try a floured cotton towel or napkin in a bowl. That worked much better.

[@yankeerocker8633]

What type of rice flour do you use

[@SanDiegoArtisanBreadSchool]

I use organic brown rice flour, but any rice flour will so nicely.

[@jessicacarrasco4892]

What is the mix your useing for dusting?

[@SanDiegoArtisanBreadSchool]

I use all-purpose or bread flour if the 2nd rise(in the banneton) is 4 hours or less. Note that any flour will work. If the the rise in the banneton is more than 4 hours I use a 50:50 mixture of flour and rice flour. The rice flour will help the dough not stick to the banneton, but will not have as pronounced banneton lines. If I am cold retarding overnight (With this method the dough tends to really stick to the banneton.), I line my banneton with a cotton or linen cloth then dust with a 50:50 mixture of flour and rice flour. I hope this helps!!

[@jessicacarrasco4892]

@@SanDiegoArtisanBreadSchool yes thank you. I tryed my first one with just the rice flour. It did not stick but I did not get the lines I wanted. Think I needed to add more dough I made enough for a 2lb loaf but I only used half. Im new to useing the baskets but my sour dough bread ive been makeing for years. I dont use a starter it gets its flavor from yorget and limon juice. Going to try the 50 50 mix.

[@nyi6284]

Wont it attract bugs if not completely Flour free?

[@SanDiegoArtisanBreadSchool]

That is a possibility. I do brush out the flour after every bake (after the banneton has dried out.). If bugs are a real problem where you are, you might consider lining the banneton with a cotton or linen napkin. The banneton will stay flour free and you can wash the flour out of the cloth.

[@nyi6284]

San Diego Artisan Bread School i see. I wouldnt say i got a bug problem, just worried i Will get one :) so you brush it and i guess a small amount of flour Will remain? Mabey that small amount wont attract bugs.

[@voidremoved]

@@nyi6284 Its funny that I am afraid of bugs this way too, but then I go and put powdered bugs in my recipes? Also the man in the funny costume was telling me about the yeast living in his bread bowl. Can't be that bad, its how people have survived all these generations, so it will be in our rattan basket too? kzbin.info/www/bejne/bnuUgYF6o9amnKM

[@rosemarybarron4256]

Since we’re no longer supposed to consume anything with raw flour in it-and to treat it (and surfaces it touches) similar to how we’d treat anything else that might contain salmonella, etc.-what do you do with it? Where would you leave it sitting for 24 hours where it wouldn’t be contaminating something else? And how would you store it? I wash all surfaces that come into contact with flour and sanitize as necessary. I’m concerned to have something in my house that could not be properly cleaned, especially since they also don’t get heated in any way. This was a very useful video, but I’m just wondering what everyone does about this issue, if anything. Is it just a non-issue?

[@SanDiegoArtisanBreadSchool]

You might consider drying them outside, I try to dry mine in the sun. Then bring them in and, when totally dry, put them into a bag.

[@juandelacruz-ny6xy]

is it normal for new bannetons to have loose fibers?

[@SanDiegoArtisanBreadSchool]

It happens, however is it is a heavy loss, it might be a poorly made banneton. Brushing out the banneton while it is still moist will cause the fibers to splinter. Be sure to let the banneton dry out for at least 24 hours before brushing.

[@rubinatariq9692]

Baneton is made of ?which material?

[@sarahamo9172]

I seem that it may ... bamboo

[@gromit9322]

Rattan cane

[@lorettashum9984]

they are all made in Asia

[@cordeliablakeslee7964]

I did something like this a month ago with plans from Stodoys.

[@tlwn5196]

The only actual care tips are in the last 15 seconds of the video.

[@GooGoowa]

Thank you 🙏🏻

[@SanDiegoArtisanBreadSchool]

You are very welcome. Thanks for watching.