Proving Baskets dilemma - Which One Rises to the Ocassion?
Most of my new adventures into baking have been shaping baguettes, ciabatta loaves & rolls, batards and boules. All great successes :-)
Now want to try & use dough rising baskets or banetons. Oh oh! Seems very confusing!
Some baskets have couche / cotton duck material lining the basket, others are plastic moulds (brotforms) with holes for air, some solid with no air holes. Then there are banetons I've seen that have no linen but the dough is placed directly onto the coiled wicker or cane after flouring generously. Is there really a difference or is it really a matter of aesthetics? Also, would appreciate informed comments on the ratio of dough to the size of the basket. Half to allow for a doubling up in the final proof? Thanks fellow bakers!!