Gettyware sourdough bread baking supplies|baking set | banneton basket|proofing basket | bread cloche|sourdough starter jar | baking kit | bread proofing basket|dough scraper|profing baskets for bread baking.
 
Tips & Tricks to using GETTYWARE Banneton Set
How to use a banneton/proofing basket set
Before beginning the baking process, prepare your banneton or proofing basket. If there is a cloth liner, place it inside the basket. Then, evenly sprinkle flour onto the surface where the dough will rest. It is recommended to use a sifter for the even distribution of flour. Be sure to remove any excess flour.
Afterward, mold your dough to fit the shape of your basket. If you are utilizing a round basket, shape your dough into a boule. For oval baskets, shape it into a batard.
With the seam side facing up, place the dough inside the basket. Cover the basket and allow the dough to rest and rise according to the recipe's instructions. You can use either a shower cap or a proper bowl cover to protect the basket.
Finally, when you are ready to bake, carefully turn the basket over and remove the dough.
 
Do I still need to flour a banneton/proofing basket if I use a liner?
Yes! Even if you have a cloth liner (which is typically used for bannetons), you'll still want to dust it with a light layer of flour to prevent sticking.
 
Real Ancient Egyptian Bread Recipe from 1950 BC
 
300 ml of finger warm water
25 g of fresh yeast
500 g spelt flour
1/2 tsp of water
 
In a large bowl, mix yeast and finger warm water together. Gradually blend in
flour mixed with salt. Knead it until the dough is smooth, add flour until it does
not stick to the bowl. Preheat the oven to 220 °C. Cover in cloth and put in
warm room. When the dough has doubled in size, after appr. 40 minutes,
knead it on a floured surface for 2 minutes. Cut the dough in 8 pieces and
flatten them to the thickness of a finger. Bake in middle of the oven for 8-10
minutes. A bubble of air will rise in the middle of the bread. Eat when cool.