Banneton et Brotform

The banneton (French) or brotform (German) is a proofing basket used to support round (boule) and oval (bâtard) breads during their final rise, imprinting a distinctive spiral or linear pattern onto the flour-dusted dough surface that becomes one of the most recognisable visual signatures of artisan bread. Bannetons are traditionally made from coiled cane (rattan) or woven willow, though modern versions exist in wood pulp (brotform) and plastic-lined varieties for commercial production. The spiral-coiled cane banneton is the classic choice: its concentric ridges create the characteristic spiral pattern on the bread, while the cane’s natural porosity absorbs excess surface moisture during proofing, promoting a dry skin that holds flour, supports sharp scoring, and develops into a superb crust. New bannetons require seasoning: generous flour rubbing into every crevice, then a first use with a well-floured dough piece. Over many bakes, the accumulated flour creates a non-stick patina (like a couche, a banneton improves with age and should never be washed with water — only scraped with a stiff brush and air-dried). Some bakers line their bannetons with linen inserts for a smoother surface or for very wet doughs that might stick in an unlined basket. To use: the banneton is generously floured (rice flour is ideal for wet doughs), the shaped dough is placed seam-side up (since it will be inverted for baking), and the banneton is covered with a cloth or plastic bag. For retarded proofing (overnight in the refrigerator), the banneton is bagged to prevent the surface from drying excessively. To unmould, the banneton is inverted directly onto a preheated baking surface, peel, or parchment; the dough drops out under gravity, revealing the flour-highlighted pattern. Scoring is done immediately after unmoulding. The banneton size should match the dough weight: a 750g banneton for a 700g dough piece, a 1kg banneton for a 900g piece — the dough should fill the basket about two-thirds when loaded, rising to the rim during proofing.

• German Brotform tradition
• Universal artisan bread proofing tool