For the second proof, i cover my bannetons with clear shower caps from the motel. They don't last very and my stash is gone.  Think how happy I was to find this new product (at least I've never seen it before).  It has 10 covers. They are medium, large and x-large and they will cover round or oblong. THey seem to be pretty good quality.  Doing the happy dance :)  I'm sure people in King Souper's though I was crazy.   Pam

Hi Folks,

Though all of you might be interested in another great selection of Bannetons (many shapes, sizes & types)

http://www.fantes.com/brotforms.html

Robert

I'd be going to US,  and researching to get a stone and perhaps some bannetons as well from there, carry it back all the way here.....:) (hopefully it won't break along the way).  How heavy does pizza baking stone weigh? Does anyone know if there's any place within Charlotte, NC, US that I can shop for some baking supplies?

Hello,

Recently I have bought some bannetons  from Germany and I have few extra for sale.

If anyone Is interested and live  in the area of  Calgary, Alberta -  please check my ad on Kijiji.

Thanks

http://calgary.kijiji.ca/c-buy-and-sell-home-garden-Bannetons-Brotform-Brotformen-or-Dough-Rising-Baskets-W0QQAdIdZ183928547

Good morning all!

I want to invest in brotforms/bannetons. Know anywhere I can buy them inexpensively or even used. And does anyone have any suggestions as to which type works best, plastic or willow? I made a country style hearth from Daniel Leader's Bread alone. It came out very well. I just need more bannetons to bake more bread.

Thanks,

Chuppy

Does anybody have any bannetons to sell? Thanks, Jean-Paul

I just bought 2 bannetons from Brotform.com. Besides the instruction they will send me, are there any other Pearls of Wisdom others can pass on in in using the willow bannetons? Thanks! Jean-Paul

After I proof my Basilicata-style high-hydration loaves, one of two problems occurs.  Either I've floured the couche too sparingly, and the dough bonds to it so that I have to separate it with a knife blade (sometimes with unhappy results), or I've floured too liberally, and the dough carries a thick layer of unincorporated flour that spoils the crust.  In the second case, I try to scrape off as much of the extra flour as possible with a blade or a brush, but still the extra flour still prevents portions of the crust from caramelizing, and leaves an unpleasant dusty feel on the tongue when you bite into it.  How do you wizards do it?

Hi there, this might seem like a silly question but - Do the breads with the pretty ring designs get proofed in a banneton basket with or without a liner? I have never used one and have it on the wish list (ever growing) but was not sure if they were always used with liners or if the liner would obscure the ring pattern. I understand that you have to use a lot of flour to avoid sticking and I suppose they should be just tapped out rather than washed with water. Also, should people have two or more of them for a recipe? Your input would be appreciated.

Thanks,

B.

I have been using plastic brotforms for proofing my loaves but thought it was time to try a traditional linen-lined banneton. I've received a couple of 8" and 10" baskets from the SFBI site. My question is how do you flour the liners? Do you use AP flour? I've seen reference here to using a mix of wheat and rice flours. What does that get you? How heavily do you flour? Do you just sprinkle it on the linen or rub it in more generously?