banneton

• “And the banneton is something I really really want to have. .restraining myself still but not for too long I suspect.”

  A Pot Head and a Cast Iron Alibi

• “Also, I do the last rise in a reed banneton which is very seasoned, and quite thickly floured.”

  The Bread Question

• “That's the way I constructed my "banneton", inspired by Susan's description.”

  The Fresh Loaf

• “I covered this "banneton" with a well floured towel to prevent dough from sticking.”

  The Fresh Loaf

• “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.”

  The Wall Street Journal: Why Presents Needn

• “Using a banneton for french bread, love the colour on yours!”

  daring bakers - fresh from the oven!

• “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.”

  Bread Baking Babes - Pane Francese

• “Though I actually have a rectangular reed banneton, I didn't use it, because I thought it would be too big.”

  For Starts

• “Turn into a WELL floured reed banneton, or a bowl or basket lined with a floured linen cloth.”

  Toast:

• “Cut a circle of parchment slightly larger than the banneton, and place it over the top of the basket, covering dough.”

  Messing With the Bread

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