If you’ve looked at sourdough recipes, including my own, you’ve probably seen people using a banneton. It looks like a specialist bit of kit, but it’s actually very simple.
What a banneton does
A banneton (also called a proofing basket) is a basket you put your dough in during the final proof. It doesn’t go in the oven. It just holds your dough while it rises before baking.
It:
- helps the dough hold its shape: sourdough dough can be soft and sticky. Without support, it spreads out and becomes flat. A banneton holds the dough in place so it rises up instead of out
- improves the structure of your loaf: during proofing, the dough fills with gas and expands. The basket supports the dough while this happens, helping it keep its structure instead of collapsing or spreading
- helps create a better crust: bannetons are often made from breathable materials like rattan which allows air to circulate and absorbs a little moisture from the dough
- makes the dough easier to handle: a floured banneton helps stop the dough sticking. This makes it easier to turn out the loaf without deflating or tearing it
- gives that classic sourdough look: if you don’t use a liner, the basket leaves spiral marks on the dough. That’s where the classic “artisan” look comes from.
What you can use instead
If you don’t have a banneton, don’t worry: you can make good sourdough without one. You just need something that can hold the shape of the dough while it proofs:
- a bowl and a tea towel: this is the best alternative. Line a bowl with a clean tea towel, dust it well with flour, and then put your dough inside
- a colander: a colander works well because it lets air flow around the dough. Line it with a cloth and flour it well
- a loaf tin: a loaf tin gives you more structure. The dough proofs and bakes in the same shape.