The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour Rings from Willow Banneton

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marc's picture

Flour Rings from Willow Banneton

I use 9 inch willow bannetons with a 50/50 (rice flour/bread flour) mix to flour them with. I divide a batch of dough between the two. Estimated weight of dough is 560 grams each piece after first bulk fermentation. Seems if I put too much flour, I get a big clump on the top only, and if I put too little, the dough sticks.

Do I need to be making larger loaves in order to get that beautiful ring pattern. My rings are very very faint if at all.

Does anyone have a photo of their floured banneton? I run my hand around the inside and smooth the flour into the crevices and then dust them with a bit of additional flour as well. I also dust the tops of the loaves before I invert them.


marc's picture


If I understand his record correctly, I followed the basic process as the loaf on the right, except I did not retard my loaves. I did put 1 cup of boiling water into a pan in the oven. Additionally I spritzed the loaves and the oven twice.

Maybe my spritzing the laoves erased the lines?

Regardless, the pattern is not that prominent to begin with. I wonder if I just need to put more dough—thus, more weight, and more of the pattern to be picked up. Maybe it's the retarding overnight. My dough proofs for 4 hours in the banneton, but maybe an overnight proofing would do the trick.



Paddyscake's picture

I use willow brotforms all the time and obtain great patterns. I use rice flour alone and have had no issues with sticking. I rub my rice flour into the grooves..a light dusting obviously gets on the canes. I wouldn't dust flour over your loaves before placing them in the forms. 

I don't proof them overnight in the forms. I've put 2 lb loaves in a brotform that will hold 4 lb and have still gotten the spiral pattern.

Hope this helps,


jackie9999's picture

I use Brown rice flour only. I use a large sprinkler and liberally dust the banneton so each ring has a little ledge of flour. Then I gently turn the 500g dough into banneton for an hour or two.  If I remember I finish off with a dusting of durum semolina around sides - but either way it never sticks.  Then it goes in the oven, on a pizza stone covered with a clay pot for 15 minutes. My oven is gas so it vents any steam I add, so the clay pot works well for me. I make Davids unoriginal sourdough once or twice a week and each time have lovely markings on the finished loaf.

Davo's picture

Spritzing definitely decreases the flour rings...

But hey it's just lines, and frankly if you have less of them you have more caramelised crust, so what you lose on the swings, you gain on the roundabouts...

marc's picture

That's a good point. It's just that I'm stuck somewhere in between.

Decisions. Decisions.