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How to Use a Banneton | What is a Banneton?

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In this video, you will learn what a banneton is, how to use and prevent your doughs from sticking and how to clean them.
Bannetons are used to help support the dough, during its final rise. They are extremely helpful when working with high hydration doughs.
▼ ▽WICKER BASKET BANNETONS
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▼ ▽WOOD PULP BANNETONS
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In the video, I refer to the wood pulp banneton as a brotform but actually ALL the bannetons are brotform. I meant to refer to them as brotformen (the company that produces them in Germany).
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▼ ▽ TIMESTAMPS
00:00 - Introduction
00:18 - What is a banneton?
02:26 - How to prepare a banneton
05:28 - How to take your dough out of the banneton
07:40 - How to care and clean your banneton
04:07 - Understanding different inoculations
04:30 - Is my starter dead?
08:24 - Outro
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Опубликовано:

16 авг 2024

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Комментарии : 83

@user-rl9fi5nm9x Год назад

Got more information from this video than in a whole bunch of others I’ve watched. Answered two key questions. Why does my dough have a thick crust and what to cover it with. Thank you. Now my go to guy for baking bread.

@matthewjamesduffy Год назад

Awesome, love to hear that. Happy baking!!

@carmelocotrina Год назад

Me ha gustado mucho el video. No entiendo ingles pero lo he comprendido todo perfectamente.Te pareces mucho a un pastor evangelico que vive en España y se llama Will Graham. Gracias por el video. Saludos desde España.

@recipeswithjay 3 месяца назад

thanks for this, making a sourdough boule now, got a banneton I'm gonna use for the first time

@gabimvd 2 года назад

I'm loving these videos about something specific, like this one and the one about the starter. Even if I already have my method I always learn something new. I was looking for what to do to dry them out and didn't think about putting them on top of the oven. Great tip!

@matthewjamesduffy 2 года назад

Hey, Gabriella thanks for your kind words I am glad you find value in these videos. I wanted to put together some simple videos of things that might get overlooked in my larger recipes videos. I love to dry them on the oven as I often use them to bake then for the shaped loaves in the same day.

@mariaarvelo3400 Год назад

Thank you for taking the time to do these tutorials, they are very helpful.

@matthewjamesduffy Год назад

Pleasure Maria. Let me know if theres anything else you'd like to see. I am doing some planning on what to shoot over the coming months as im just finalizing the photography for my first book and will have more time for it soon!

@barrychambers4047 2 года назад

Most informative video for bannetons on RU-vid! Thank you!

@matthewjamesduffy 2 года назад

Thank you Barry!

@oneitalia2312 Год назад

Thee Best Demo!!!❤️👍🇮🇹 THANK YOU SO MUCH! I just snagged a 9" Banneton with the cloth lining for a buck at the Goodwill - brand spanking new! I'm so stoked to use it!!! Thank you for your great explanation ❤️

@peggydams 7 месяцев назад

Thank you for all the info, just got 2 Bannetons from my hubby. Now i know how to use it. happy New Year

@Stierwascher1000 2 года назад

I prefer the Petinkton proofing basket, if I can do it overnight I use a baker's linen, by the way I let my proofing baskets completely air dry and then brush them out🤗 Greetings from Austria 🇦🇹

@matthewjamesduffy 2 года назад

Nice I always recommend drying them out fully. I like to put them on top of the oven because I often use them to bake/shape in the same day.

@fglend73 Год назад

I've been making sourdough for about 5 years now. Starter is soooo resilient. I've neglected mine for weeks, even a couple months. While I'm not recommending one do this, it was easily revived with a few days of feeding. Pleeeeease make a Panettone video!! Your Panettone crumb looks absolutely incredible.

@matthewjamesduffy Год назад

Thank you! I will prob make some panettone videos later in the year. I have been adding all my panettone content to my online panettone course for now.

@user-ey9bt7fs6n 2 года назад

Love the educational detail videos.

@matthewjamesduffy 2 года назад

Happy to hear that.

@gyn4762 2 года назад

7:35 🥺 my heart melted, 😊 Cute!

@devoue277 Год назад

such good timing O.O i received my first banneton today!

@matthewjamesduffy Год назад

Wonderful. Happy this helps. I've just finished writing the manuscript for my first book and will be finishing the photography in Dec. In JAN ill be launching new demos and tutorials from beginner to pro on both the blog and RU-vid.

@matthewmorgan2975 2 года назад

Very informative video 👍🏻👌🏻 Frankie is so cute and looks just like Juniper 😄 Lovely breads 😍

@matthewjamesduffy 2 года назад

Thanks Matthew! They look so similar haha.

@wavescapes Год назад

Cool, thanks. A lot of other 'how to' videos online skip over actually showing the dough going into the basket/Benneton and actually removing them, also skipping over proofing in the fridge longer. Showing just before and after shots seems to defeat the whole purpose. Only thing missing from your video was use of the baskets not using the cloth covers. Appreciate the tips.

@matthewjamesduffy Год назад

Thank you! Appreciate it. I don't really use the rattan ones that have the liner, I actually am going to give them away to my students. The other wicker ones have the cloth stiched right into it and you can't remove it.

@whiteshadowfare Год назад

Learned a lot. Thanks for the information.

@matthewjamesduffy Год назад

Happy to hear that ❤️

@SuzetteG316 7 месяцев назад

Thanks for all the info! I noticed when you showed how to clean them after baking it looks like the one you used as a demo did not have a liner. Can you tell us how to clean the banneton's with liners? Thanks!!

@matthewjamesduffy 7 месяцев назад

Hey Suzette! You can do the same thing with the liner. Let it dry out and use a potato scrubber or similar brush.

@KhashayarTaheriz 2 года назад

Bannetons crash course, awesome 💪🏻💪🏻💪🏻

@justlovegreenapples Год назад

Great video. Thank you

@matthewjamesduffy Год назад

Pleasure! Glad you found it helpful.

@charlesbruggmann7909 2 года назад

If you are taking requests for recipes - how about a bacon bread? Or an onion bread? Even a bacon & onion bread? Sourdough - obviously!

@matthewjamesduffy 2 года назад

Always open to suggestions! That is a great idea. We recently made potato and herb and were thinking about doing a baked potato one.

@solschwartz22 17 дней назад

Wonderful video! When you say that you use 14 inch batard basket for a 900 gr loaf, do you mean 900 gr final weight? or 900 gr flour weight? Thanks!

@matthewjamesduffy 17 дней назад

900g final dough weight

@mickeymora654 5 месяцев назад

Thank You great video

@matthewjamesduffy 5 месяцев назад

Thanks for watching ❤

@divinape9812 Год назад

I hope you can do tutorial on how to use a loaf tin.

@matthewjamesduffy Год назад

Great idea I will add that to my content list. I am almost done a book manuscript and when its submitted I will be going back to more full length educational baking videos and guides.

@pmmarcov Год назад

Do you bake right out of the fridge? Or do you let them sit at all for a period of time before removing from the basket or wait for a time to pop in the oven? I'm wondering if they turn out better if the dough is cold when it hits the hot oven. Thanks. Love your videos.

@matthewjamesduffy Год назад

I usually bake them right from the fridge. There are some doughs and instances where they require some time but mostly I bake right from cold. You can also bulk the dough then shape and proof it at room temp. Thanks for your comment!

@calogeros Год назад

Great video thank you! is there a functionality difference between the basket materials ? eg, wicker vs rattan etc?

@bobcrane9945 Год назад

Great video! All of my recipes call for leaving the dough in the banneton for a one hour final rise before baking. Why did you leave them in the fridge overnite?

@matthewjamesduffy Год назад

Thanks Bob! It really depends if you are making yeasted or sourdough and how you manage the femernation. Overnight fermented bread (if done properly) has better flavour, is easier to handle and score and gets a better oven spring. I also think and have read that it helps with digestibility of the bread although I don't like to make sourdough health claims as I am not a doctor.

@22anamae Год назад

Thanks for your helpful video.Why do you use the cloth? If you put them directly into basket without cloth does it create more of a pattern?

@matthewjamesduffy Год назад

Happy you found it helpful. The cloth is stitched into the basket you cannot remove it for these ones. You can put it direct into other baskets if you dust them first.

@dled2010 Месяц назад

When you say “900g loaf” are you referring to just the amount of flour or the total weight with water etc.?

@matthewjamesduffy Месяц назад

Total dough weight

@jklphoto 2 года назад

Can you tell us what hydration these doughs were?

@matthewjamesduffy 2 года назад

They are about 88 hydration. It's the 50% whole wheat dough from my site.

@maryannbrown6606 3 месяца назад

I have a banneton, has a cloth liner. Do I proof bread in bamboo banneton, or use the liner to put bread inside the banneton?

@matthewjamesduffy 3 месяца назад

You can do either. I prefer with the liner.

@cliffcox7643 3 месяца назад

Does it make a difference woth or wo linen? I know without you just get the shaping marks from the basket, but anything else?

@matthewjamesduffy 3 месяца назад

Personal preference.

@diverliza Год назад

How do you get the liners so snug on the bannetons?

@matthewjamesduffy Год назад

The bannetons from TMB have the liner stiched into them so they come snug!

@sarahs.4995 Год назад

Do you just bake on the baking sheet? No Dutch oven?

@matthewjamesduffy Год назад

I bake most of my bread in a steam injected deck oven. For home oven I use a Dutch oven or baking steel. For the steel I place a pan under w lava rocks and pour boiling water to generate steam.

@imfanuvsport 5 месяцев назад

when i left my sour dough bread in the Banneton over night, the next day when i wanted to bake it, 2 things happened: 1. there were no beautiful marks from the banneton (sad). 2. When I took it out of the banneton to the dutch oven, it spread and did not hold it shape. Any ideas? Fermented in almost 7 hours at, did two stretch and fold and 4 coil fold. 10% rye, 10% whole flour, rest manitoba baking flour. hydrating 68 percentage. I cant see what i did wrong.

@matthewjamesduffy 5 месяцев назад

This sounds like it was under developed before shaping. Under fermented or a weak dough.

@claudiaescobedo8374 6 месяцев назад

How long did you proof them inside the benneton?

@matthewjamesduffy 5 месяцев назад

Normally overnight in the fridge!

@cristinaadrianatudor4866 3 месяца назад

Hey,I'm new in baking sourdough and I bought a banneton. For dusting, is it ok if I use wholegrain flour?

@matthewjamesduffy 3 месяца назад

Yes but it can stick. I would recommend rice flour or mixing rice flour with whole grain flour.

@cristinaadrianatudor4866 3 месяца назад

@@matthewjamesduffy thanks, I'll buy some rice flour to keep it special for dusting 😊

@mestugk22 Год назад

You use the same final shape for boule and batard? you dont need to do a boule specific final shaping?

@matthewjamesduffy Год назад

Depends the dough really. I’ll make a few shaping videos later this month.

@oneitalia2312 Год назад

I see bakers spritzing the oven with a spray bottle....or tossing some ice cubes onet the floor of the oven.....do you do this too? It's for crispy crust, right?

@kirstenmartin2650 9 месяцев назад

I bake mine in a cast iron casserole. I throw in 3 ice cubes. great crust, good oven spring

@gregbridwell1351 Год назад

i have not been able to source an oval waffle pattern brotform. anywhere other than out of CONUS. Are there sources for thes type of brotforms in the us?

@matthewjamesduffy Год назад

Brotformen has them. I prefer the wicked ones though personally.