Yesterday, was the first time I used my new bannetons to make bread and I was so happy with the results. Bannetons are typically used in artisan bread making to support the dough while it rises giving it structure and a beautiful crust pattern. Mine are made from cane and were purchased from here.
After the first rising, I formed the dough into a ring and placed it in the banneton which was dusted with flour to ensure the dough wouldn't stick.
After the dough's second rising it's ready to go into the oven. To release the dough from the banneton, I just tipped the banneton onto a board which I covered with a sheet of parchment. This made it very easy to transfer the loaf onto my preheated clay baking stone.
I love the crusted ridges the banneton formed on top of the bread. The only disadvantage to baking your own bread is it's so delicious you end up eating too much!
