The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banneton for filled loaf

tim.george86's picture
tim.george86

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!

Lazy Loafer's picture
Lazy Loafer

 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.

tim.george86's picture
tim.george86

Cool, thanks for your help! I didn't know it was called a 'couronne', that's useful to know. Cheers

Lazy Loafer's picture
Lazy Loafer

Da nada. If you google "Couronne d'Auvergne", "Auvergne Couronne" or "Auvergne Crown" you should find all kinds of pictures, information and interesting background!

Mini Oven's picture
Mini Oven
breadforfun's picture
breadforfun

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