“And the banneton is something I really really want to have. .restraining myself still but not for too long I suspect.”
“Also, I do the last rise in a reed banneton which is very seasoned, and quite thickly floured.”
“That's the way I constructed my "banneton", inspired by Susan's description.”
“I covered this "banneton" with a well floured towel to prevent dough from sticking.”
“A good well-weighted knife, a banneton for proving bread, an egg-coddler, a heat-diffusing ring, a meat thermometer — these sorts of things may not scream of glamour, but two of my dearest possessions are my big Le Creuset casserole and a vintage ceramic mixing bowl, both presents from my fianc é e.”
“Using a banneton for french bread, love the colour on yours!”
“Transfer the loaves to a lightly greased or parchment-lined baking sheet, or to a floured banneton; cover with a heavily floured cloth, and allow them to rise for 2 to 3 hours, or until they're almost doubled in bulk.”
“Though I actually have a rectangular reed banneton, I didn't use it, because I thought it would be too big.”
“Turn into a WELL floured reed banneton, or a bowl or basket lined with a floured linen cloth.”
“Cut a circle of parchment slightly larger than the banneton, and place it over the top of the basket, covering dough.”
These user-created lists contain the word ‘banneton’.
Stuff that holds other stuff.
-with apologies to James Thurber.
Looking for tweets for banneton.