A banneton is a basket made from wicker with a removable linen lining, used to contain shaped dough while it proves. Because the material absorbs moisture the possibility of dough sticking to it is reduced, although the basket should also be dusted with flour before use.

Of French origin, the banneton supports the dough and prevents it from spreading out, particularly during the long proving times associated with the natural leavens that were used before the availability of baker's yeast. Bannetons come in different sizes and shapes to accommodate different shapes and weights of loaf.

Want to find out more? Look at the chapter on rising, proving and fermentation in the book flour and water.

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