The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread baskets

Falcon's picture

Bread baskets

Hello everyone.

I have a question about the bread baskets I have seen. They are used for proofing dough. Do you take the risen loaves out of the basket before baking or do you bake the loaves in the baskets? I am pretty new to bread making. Currently I am using a bread machine because I don't have the confidence to bake bread without the machine. I do make pizza dough and flat bread quiet a lot but it's hard to mess those up. I tried to bake a loaf of bread a few years ago and it was a disaster. I did learn I can make house bricks in my oven :)

Ford's picture

Don't bake the dough in the banneton


French name for the proofing basket.  It may be cloth lined or bare, but either way, it is dusted with rice flour or even wheat flour prior to use.  The rising dough conforms to its shape and is then tipped out before baking.  A banneton is thought to provide good air circulation and even temperatures during the rising.


German word for proofing basket.  It is the same as a Banneton.


largeneal's picture

At this point I'm able to go into the kitchen & throw together a pretty decent loaf most standard breads, but ONLY because I screwed up a bunch of loaves.  A BUNCH BUNCH.  Too plain, too dense, bad crust, falling apart, overcooked, undercooked, etc.  You made bricks in the oven...I started a brick company out of mine :)  So just buy some cheap bread flour & hope for the best/expect the worst.  Definitely a "mise en place" approach (having all items/steps prepared ahead of time) is a good habit.  Good luck (from someone who has been there & still occasionally ventures back :) ).

Falcon's picture

Thank you Ford for explaining the baskets for me and many thanks Largeneal for the confidence boost. I will try to make another loaf very soon.

David Esq.'s picture
David Esq.

Song from daniel tiger's neighborhood. Applies to many things. Anybody can bake great bread. Helps to bake a loaf with someone but I never did. Just followed a tried and true formula and process and made excellent bread. 

I believe the trick is in developing the dough and it is hard to get that right with a bread that requires kneading. The no-knead process makes it simpler because it does not rely so much on knowing when to stop. 

dabrownman's picture

as they will catch fire and be ruined.  Tip the bread out onto a parchment covered peel and slide them onto a stone or pick up and put them in a Dutch Oven,.

Happy baking.

Falcon's picture

Thank you for the replies. I am learning lots and enjoying it.

Gingerandbread's picture

Hi Falcon,

I dust the basket with corn flour to prevent the bread from sticking - it leaves a lovely pattern on the bread!

And as for the confidence, I follow Samuel Beckett's approach: 'Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.'