Bannetons
Hi Everybody,
I'm still new here, so if it's not consistent with the agreed-upon etiquette of the site that I'm making multiple posts back-to-back-to-back, let me know and I'll stop flooding the market. I'm just so excited about baking bread! :)
Ok, so this question, as the title suggests, is about bannetons.
I'm gradually working up the courage to try some sourdough (my starter is on day 4 as we speak), and the only tool I'm missing is a banneton, which I intend to pick up before the weekend so we can get our first loaf going.
It got me thinking, though: I've noticed a pretty consistent pattern across the completely unreasonable amount of bread-related content I've consumed over the last few weeks that sourdough seems to almost always be proofed upside-down in a banneton, whereas yeasted loaves seem to be proofed right-side-up elsewhere (directly on the baking sheet they will go in the oven on, maybe just on the counter and then transferred to the oven via peel, etc. This seems to be a very consistent line in the proverbial sand, but I don't think I recall ever seeing or hearing anyone explain why.
Is there something unique to a sourdough loaf that means you can't proof it "normally" on the countertop and then pop it into the oven? My only two theories are (1) that sourdoughs are generally relatively wet, and therefore may not hold their shape well enough "in the open", and (2) fermenting/proofing times are generally longer than with store-bought yeast, and again maybe the dough has trouble holding its shape that long....but neither of those things seem like they are entirely unique to sourdough, and it struck me that I don't think I have ever seen a banneton used for a yeasted loaf, even in cases with super wet dough and/or low amounts of yeast and longer resting times.
So, long story short, I'm curious: Why are bannetons (apparently) a must-have piece of gear for sourdough and (also apparently) only sourdough?
Thanks in advance!
Don't have a banneton, never used one, baked lots of different sourdough.
Do some google searches on shaping loaves. You can bake boules, batards, baguettes, miches just by shaping dough and building up surface tension. Shaping is fun. You get to feel the living dough in your hands.
You can also use bannetons or pullman pans or loaf pans as well depending on the shape you want.
I don't know where you get your information, but I caution against using social media (Instagram, Youtube) as an indication of reality. I find those sources to be the junk food of information ;)
As another grumpy man comment... I've come around to the philosophy of learning to do stuff in a basic way, and if I love doing it, then I invest in tools *as they fill a need that I experience in doing the work* This avoids buying unnecessary things and focuses on investing in knock8ng down barriers I feel to my mastery in the direction I am enjoying. This approach results in much better informed and focused decisions.
Thanks so much for the reply. I have consumed a lot of content about loaf shaping, and do enjoy it for all the reasons you described, but like I said it seemed to always be about yeasted loaves...of course there is generally a shaping step for sourdough as well, but it seemed to me like the shaping for a sourdough always preceding popping it into a banneton (or a loaf pan, but never just on a flat surface to proof). Sounds from what you're saying like I may have gotten trapped in one very tiny corner of the internet and not seen the entire tapestry that is sourdough breadmaking.
Knowing that you've had some luck with no-banneton sourdough I will give it a go myself. In fact I generally subscribe to the same grumpy old man "only spend money on tools after I know I like it" worldview that you do, which is precisely why I was checking in before "investing" in a banneton :)
Thanks again for the feedback!
I have used bannetons or couches for yeasted doughs for many years, and invert onto a baking sheet or peel. Look at yeasted baguette videos. Most of them use a couche.
Generally, unless you are making something small like a roll, or a bread like ciabatta where you don't worry about shape, some kind of constraint during proofing helps the loaf hold its shape and also makes the final unloading easier. But plenty of people manage without!
Ah ok, awesome, based on the two responses so far it sounds like I must have just gotten myself into a little internet feedback loop where I was only exploring a small corner of the breadmaking tapestry. Thanks for the feedback. I haven't looked into baguettes yet, as I recall hearing very early on that they are one of the most difficult breads to accomplish without a professional oven...figured I'd leave that until I get a handle on the basics.
Baguettes are not difficult per se. Gorgeous instagram ones would take practice, but just making them to enjoy without being perfect about it, it's not so difficult.
There's lots of great content here if you use the search box in the upper right. And there is a core of people here who are surprisingly patient and kind... way more so than I ever hope to be.
Have fun!
answered your own question.
Bannetons or proofing baskets are used for many doughs, not just sourdoughs. You can easily throw a floured flat weaved towel over a large sieve or colander, or basket and suspend it on a cooling rack while the dough is rising.
The idea is to let the surface of the dough dry and compact just a little bit to help it hold it's shape while rising and after removing the basket. Used for free standing loaves. Some baskets make flour lines on the loaf for a decorative look. Cloth liners or towels can do that too. Don't forget to rub or sprinkle some flour on it to prvent sticking.
Yeah, so a banneton is not a requirement for sourdough baking. Just one way to proof the loaves and yes, it’s inverted or seam side up. It can be used for yeasted doughs as well. I’ve baked sourdough proofed in bannetons as well as free form and in bread pans. It will depend on the recipe which often specifies the proofing method.