February 24, 2018 - 8:07am
Banneton for filled loaf
Hi there
I'm a keen baker who has been making simple, round sourdough loaves for about a year.
I recently got given one of these bannetons as a gift: https://www.infusions4chefs.co.uk/banneton-bread-proving-basket-filled-loaf/
I haven't tried it yet because I'm unsure of how to shape the dough to get it into the basket. Has anyone got any recommendations? I can't find any tutorials online. I normally shape my dough into a tight ball and then place it into a standard round banneton. I just don't know how to do shape it into an 'O' shape for this one...
Thanks!
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Shape it into a ball, pat it slightly flat, poke a hole in the middle then stretch it gently so it fits over the post in the middle of the basket. Alternatively, shape it into a long rope, join the ends and pinch them together tightly to form a ring. Pretty much the same way you shape a bagel, but bigger! You might find this link useful - the Auvergne Couronne.
Cool, thanks for your help! I didn't know it was called a 'couronne', that's useful to know. Cheers
Da nada. If you google "Couronne d'Auvergne", "Auvergne Couronne" or "Auvergne Crown" you should find all kinds of pictures, information and interesting background!
Using that banneton:
http://www.wildyeastblog.com/shape-crown-couronne/
is Julia Child's method of using your elbow to make the hole in the dough. Here's a photo from her book "Baking with Julia," and I'm pretty sure there is a you tube version somewhere out there, too.
-Brad