The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour Rings from Willow Banneton

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.