{"id":127,"date":"2008-01-28T10:32:21","date_gmt":"2008-01-28T17:32:21","guid":{"rendered":"https:\/\/zoebakes.com\/domains\/artisan\/?p=127"},"modified":"2022-12-27T16:39:25","modified_gmt":"2022-12-27T22:39:25","slug":"beautiful-boules-with-a-banneton-brotform","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/","title":{"rendered":"Beautiful boules with a banneton (brotform)"},"content":{"rendered":"<p>Keep that scorchy flour off your lens!<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4317\" title=\"Banneton7\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg\" alt=\"\" width=\"400\" height=\"268\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg 400w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7-300x201.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>People have asked how to prevent free-form loaves from spreading sideways, especially if the dough is a little too wet or it&#8217;s near the end of its batch-life (two weeks). Using a <em>banneton<\/em> (or in German, <em>brotform<\/em>), is one gorgeous solution to the problem, and they work well with our method. But, you&#8217;ll have to make a few adjustments. Interested? <!--more--><em>Bannetons<\/em> (<em>brotforms<\/em>) are wicker rising baskets available from baking supply places <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00004R92T\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00004R92T&amp;linkCode=as2&amp;tag=arbrinfimiada-20&quot;&gt;Frieling 8-inch Round Brotform&lt;\/a&gt;&lt;img src=&quot;https:\/\/www.assoc-amazon.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=B00004R92T&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;\" target=\"_blank\" rel=\"noopener\"><strong>or on Amazon<\/strong><\/a>. By containing the rising\/resting dough, the basket prevents sideways spread with wet dough, and creates a beautiful pattern of flour that contrasts nicely with slash-marks. Since very small <em>bannetons (<\/em>5 or 6 inches would be ideal<em>)<\/em> are hard to find, you&#8217;re stuck making large loaves, like the one in the picture, with my 8 to 9-inch <em>banneton<\/em>. That&#8217;s OK, but keep in mind that rising\/resting times, and most importantly, baking time, will have to increase dramatically. To make the loaf in the pictures took nearly 3 pounds of Italian Peasant dough (page 46 in the book). So, here&#8217;s how to use the <em>banneton<\/em>:<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4318\" title=\"Banneton1\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton1.jpg\" alt=\"\" width=\"400\" height=\"268\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton1.jpg 400w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton1-300x201.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>Put some white flour into the bottom of the <em>banneton<\/em> and then shake it all around so it coats the sides. Be <strong>generous with the flour!<\/strong><\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4319\" title=\"Banneton2\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton2.jpg\" alt=\"\" width=\"400\" height=\"268\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton2.jpg 400w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton2-300x201.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>Shape and &#8220;cloak&#8221; a round freeform loaf as usual, pinching together the loose ends underneath. Choose a loaf-size so the dough comes about 2\/3&#8217;s of the way up the sides of the banneton. Place the loaf into the <em>banneton<\/em> <strong>with the irregular side up.<\/strong> The smooth cloaked side should be in contact with the wicker basket. For the 8 to 9-inch <em>banneton<\/em>, this took about 3 pounds of dough, so the loaf needed along rest to come close to the top of the basket, about 2 hours. Twenty to forty minutes before baking, preheat your oven to 450 degrees F, with a baking stone near the center of the oven and a broiler tray on any other shelf that won&#8217;t interfere with rising bread:<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton3a.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4320\" title=\"Banneton3a\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton3a.jpg\" alt=\"\" width=\"400\" height=\"264\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton3a.jpg 400w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton3a-300x198.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>After the dough is rested, use your fingers to be sure that it isn&#8217;t sticking to the wicker (it wasn&#8217;t). Don&#8217;t dig way down or you&#8217;ll start deflating everything. Gently turn the basket over onto your preheated stone; it should gently drop onto the stone. If it doesn&#8217;t, help it out with your fingers and make the best of it. It should be salvageable even if it deflates a bit, because of oven spring. Slash the loaf in a cross, which will be beautiful with the concentric circles of flour:<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4321\" title=\"Banneton4\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton4.jpg\" alt=\"\" width=\"400\" height=\"320\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton4.jpg 400w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton4-300x240.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>Now comes the tricky part; this is a beastly huge bread. It took about an hour in my oven at 450 and I was happy with the result (crumb pictured below, crust above). When you make a large loaf you risk doughiness in the center; let the crust get deep, deep brown. Frankly, mine could have gone even longer. It&#8217;s tough to overbake large loaves made from high-moisture dough. But the result was worth the effort. If I can find a small <em>banneton<\/em>, I&#8217;ll post again.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4322\" title=\"Banneton5\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton5.jpg\" alt=\"\" width=\"400\" height=\"268\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton5.jpg 400w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton5-300x201.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported\u2013when you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Keep that scorchy flour off your lens! People have asked how to prevent free-form loaves from spreading sideways, especially if the dough is a little too wet or it&#8217;s near the end of its batch-life (two weeks). Using a banneton (or in German, brotform), is one gorgeous solution to the problem, and they work well [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beautiful boules with a banneton (brotform) - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beautiful boules with a banneton (brotform) - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"Keep that scorchy flour off your lens! People have asked how to prevent free-form loaves from spreading sideways, especially if the dough is a little too wet or it&#8217;s near the end of its batch-life (two weeks). Using a banneton (or in German, brotform), is one gorgeous solution to the problem, and they work well [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/\" \/>\n<meta property=\"og:site_name\" content=\"Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/BreadIn5\" \/>\n<meta property=\"article:published_time\" content=\"2008-01-28T17:32:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-27T22:39:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg\" \/>\n<meta name=\"author\" content=\"jeff\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@artisanbreadin5\" \/>\n<meta name=\"twitter:site\" content=\"@artisanbreadin5\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"jeff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/\"},\"author\":{\"name\":\"jeff\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/b2140049bd068d6f620d5f98fe9d22d0\"},\"headline\":\"Beautiful boules with a banneton (brotform)\",\"datePublished\":\"2008-01-28T17:32:21+00:00\",\"dateModified\":\"2022-12-27T22:39:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/\"},\"wordCount\":526,\"commentCount\":169,\"publisher\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg\",\"articleSection\":[\"Special techniques\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/\",\"url\":\"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/\",\"name\":\"Beautiful boules with a banneton (brotform) - 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People have asked how to prevent free-form loaves from spreading sideways, especially if the dough is a little too wet or it&#8217;s near the end of its batch-life (two weeks). Using a banneton (or in German, brotform), is one gorgeous solution to the problem, and they work well [&hellip;]","og_url":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/","og_site_name":"Artisan Bread in Five Minutes a Day","article_publisher":"https:\/\/facebook.com\/BreadIn5","article_published_time":"2008-01-28T17:32:21+00:00","article_modified_time":"2022-12-27T22:39:25+00:00","og_image":[{"url":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg"}],"author":"jeff","twitter_card":"summary_large_image","twitter_creator":"@artisanbreadin5","twitter_site":"@artisanbreadin5","twitter_misc":{"Written by":"jeff","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/#article","isPartOf":{"@id":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/"},"author":{"name":"jeff","@id":"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/b2140049bd068d6f620d5f98fe9d22d0"},"headline":"Beautiful boules with a banneton (brotform)","datePublished":"2008-01-28T17:32:21+00:00","dateModified":"2022-12-27T22:39:25+00:00","mainEntityOfPage":{"@id":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/"},"wordCount":526,"commentCount":169,"publisher":{"@id":"https:\/\/artisanbreadinfive.com\/#organization"},"image":{"@id":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/#primaryimage"},"thumbnailUrl":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/01\/Banneton7.jpg","articleSection":["Special techniques"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/","url":"https:\/\/artisanbreadinfive.com\/2008\/01\/28\/beautiful-boules-with-a-banneton-brotform\/","name":"Beautiful boules with a banneton (brotform) - 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