Photo Gallery #10 Into the Banneton

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Published 2025

Line the Banneton (Reed Proofing Basket) with Rice Flour, brown or white. Use more flour than if you were lining a cake pan.
Dust your bench with Rice Flour. Roll the dough so the rice flour comes about an inch up the side of the dough round.
Floured side facing down, place the dough in the prepared Banneton. Using a bench scraper to transfer the dough keeps it round.
Settle the dough into the Banneton with light pressure.
Drape lightly oiled plastic over the dough but don’t tuck it between the dough and the side wall of the banneton. Leave space for the dough to expand.
Proof loaves for 1 hour 30 minutes at ambient temperature (or as directed), don’t use a proof box. Remove the plastic cover and proof for 30 minutes more. When the top surface of the dough is dry, the inverted bread slides easily onto the deck.