Banettons and assorted gear
Hi everyone. Since I've started baking bread, i've really been trying to minimize the equipment I have to acquire in order to save space, money and the planet. I've invested in a few things that i thought were a must , like a pullman pan and some tea towels for proofing but other than that i've been making do with what i have. The thing that i've been really thinking about alot is getting some banettons. When i was only making boules it was easy enough to use a mixing bowl or colander to proof but now i'm getting in to batards and i've searched in my cupboards for an oval vessel of some sort and the best i could come up with were my loaf pans. So i've been proofing in those but of course my loaves come out oblong, looking kinda squared off at the ends and not really rounded like a real oval. Plus I'm so envious of those nice rings the banettons impart on the tops of the loaves. (I can live without them though) . Does anyone have any thoughts or hacks on how to proof a batard without getting an oval bannetton? Thanks