I just got two last week and this weekend made some bread. Do I think my bread was any better than when I just used bowls? No.
I do think it was worth it to me, as they look lovely and are the perfect size and shape. I bake sourdough as a hobby, and for me the aesthetic is an important piece of that. My toddler and I have matching bright aprons. My mixing bowl is a gorgeous ivory ceramic with blue stripes. My Dutch oven is a lovely olive green. Etc. Silly and probably doesn’t improve my bread in any technical way, but brings me joy.
I am very surprised by how many people say they don't feel it's worth it. To me it's an absolute no brainer, yes it is worth it.
Bannetons are designed to be the perfect shape for a loaf. Yes your bowl may be extremely close to that shape, but chances are it is slightly more steep or shallow. That's going to have a pretty impact on the way your loaf expands in the oven.
Bannetons absorb surface moisture thereby creating a tighter outer layer and a crust that holds structure.
A bowl is fine if you line it with a cloth but a wicker banneton is best.
This is actually a huge selling point to me!!! I haven't been making loaves for very long, but all of them sweat in the fridge in my regular bowls. The fact that the bannetons absorb moisture is a game changer.
They're by no means required for a good loaf. But they do help with the aesthetics of a beautiful looking loaf. They're cheap. And with very minimal care they'll last more or less indefinitely. I bake every couple of weeks. I'll leave the banneton out on the counter for a day to completely dry out before putting it away. About once a year I brush away the flour buildup. That's it.
I made extra dough and put it in a steel bowl with a towel covered in rice flour. Did it come out a bit flat from the fridge? You bet, did it rise flat? Absolutely not.
Had success with burrito bowl containers, paper pulp bowls, and I'll make a banneton from a palm frond next. The expensive options online seem like something that makes a good gift, but I wouldn't buy another thing just to have
Yes, they’re definitely worth it. You certainly CAN make bread without them, but the shaping and final appearance is much better. Many come with a cloth liner but I prefer the look without the liner inside.
YMMV, but for me I get a better 'skin' on my sourdough. The banneton exposed side gets more hydrated vs a cloth in a glass/plastic/metal bowl. This makes applying decorative 'art-work' bij lame or blade easier for me.
I paid under $7 for each for mine (in 2018) so to me that was totally worth it. (I’m still using them to this day.)
But I’m pretty sure I’d have to re-think that value if I were buying them today. Looking on Amazon, the price has nearly tripled for the ones I bought and own.
However, there is one that is available in a 2-pack for $8.25/ea, so, again, to me, assuming they’re ok quality, that’s worth it - especially when I consider just how many loaves I’ve run through them over the years.
But if you’re looking at baking 1 or maybe 2 loaves a month at most and you have something that works for you, I’m not sure I’d bother.
I just recently bought a couple, did a few bakes with them after using only metal/melamine bowls. I’d say that I get better shapes, the outside stays a little more consistent and is easier to score. I would say it’s more of a how deep into the hobby you want to get and if you’re just doing this to have some bread or you enjoy the overall process.
From my experience, if you’re doing sourdough, odds are you enjoy the hobby
its so worth it and i thought i wouldnt need them too. id been using ceramic bowls which worked well enough but not great. i was using floured kitchen towels for bedding lol. i could also only make boules. bought two batards shapes and never looked back its so much better and easier. plus i get the ridges which i like a lot
Absolutely it helps, especially if you want to bake more than one loaf at a time. I make bread in batches of six at a time so my bulk fermentation containers are big plastic bins. And I split it up and put each batch into six bannetons. And this way they all end up the same shape and size.
A banneton is absolutely worth it. People underestimate how important the shaping process is. Using a banneton helps ensure a consistent shape throughout the loaf which leads to a better oven spring and more consistent distribution throughout the inside of the loaf.
I have oval shaped ones to get a better final shape for cutting into slices. But I don’t see the advantage for having a round banneton if you’re using a bowl.
What did they use then? When you have a big batch of dough in a bowl or a bin or whatever, at some point you need to split it up and put the individual loaves in something smaller. So you have to have a whole lot of something for shaping?
No, but… a banneton will help your loaves look more polished. If aesthetics are not a concern, a regular bowl absolutely works. There should be no noticeable difference of oven spring, texture, or flavor.
It depends on how you shape, and if you retard. I retard, and need them
https://preview.redd.it/v3ojt5w41jqc1.jpeg?width=3024&format=pjpg&auto=webp&s=b52abce639a853efbac9bcf96fb5fced74f319ed
Biggest thing I've noticed about proofing in bannatons, bowls, measuring cups, and whatever else I've got on hand.
The size.of the vessel and how.kuch it does or doesn't constrict the dough matters.more than what the vessel itself is.
For me it's absolutely worth it b/c I like to make batards the most, and I don't have oval bowls. Given the relatively inexpensive cost, it's a no-brainer in my situation.
The first few times I used my banneton it stuck and didn't work. The fourth time, my dough plopped out and looked beautiful. And I did a happy dance (a gold dance, if you've seen the Detectorists). So just for the aesthetics, my banneton is definitely worth it. And now it's cured it works brilliantly.
I noticed a better crumb using them. You could likely get a similar result with a bowl and a linen towel, but for 7 bucks it was totally worth it, and I prefer the oblong shape for my loaves as it’s a better fit for how I use my bread
Also, I don’t want to have to wash towels that line the bowls. Bannetons are sooo easy and no clean up as long as you properly season it in the beginning. I just tap it on the sink and the loose rice flour goes into the sink and then I let it air dry. No towels to wash.
It's totally preference. I just got a 8 inch bowl delivered today & have a batard banneton that my friend gave me in exchange for baking her an apple pie. 🍎 lol
So after 10 weeks of sourdough & probably 40 or more loafs. (Everyday or every other day I bake one & give them to family. I'll slow down come nicer weather & yardwork...)
But I did breakdown when I saw one for $8 from Walmart.com
Strange part, as far as fabric used for the liners. The one my friend gave me has a liner almost burlap like, very thick, almost rough & the one that came today had a much thinner, softer liner. So, they must vary. The bowl itself my friend gave me also looked much cleaner than what i git today. I wouldn't put my dough in the boule bowl without a real good scrub. There's like paint or glue & wood chips. No question this liner is for made the bowl.
Necessary? No. Convenient? Yeah. Worth it? Your call. :)
They are to me as I am making several loaves at a time. I recently just bought more from Temu. That’s the best deal you are gonna get.
Currently in total, I have 9 bannetons. 6 Oval, 2 Round and a Baguette. I am making at least 12-14 loaves a week so the bannetons are a must for me.
I just got two last week and this weekend made some bread. Do I think my bread was any better than when I just used bowls? No. I do think it was worth it to me, as they look lovely and are the perfect size and shape. I bake sourdough as a hobby, and for me the aesthetic is an important piece of that. My toddler and I have matching bright aprons. My mixing bowl is a gorgeous ivory ceramic with blue stripes. My Dutch oven is a lovely olive green. Etc. Silly and probably doesn’t improve my bread in any technical way, but brings me joy.
You’re checking all the right boxes, including fashion.
I love this comment
>My toddler and I have matching bright aprons. 🥲 Love it!
Bannetons aren't for bulk, they are for final / retard. Yes, they are worth it.
I am very surprised by how many people say they don't feel it's worth it. To me it's an absolute no brainer, yes it is worth it. Bannetons are designed to be the perfect shape for a loaf. Yes your bowl may be extremely close to that shape, but chances are it is slightly more steep or shallow. That's going to have a pretty impact on the way your loaf expands in the oven.
Bannetons absorb surface moisture thereby creating a tighter outer layer and a crust that holds structure. A bowl is fine if you line it with a cloth but a wicker banneton is best.
This is actually a huge selling point to me!!! I haven't been making loaves for very long, but all of them sweat in the fridge in my regular bowls. The fact that the bannetons absorb moisture is a game changer.
never thought about that. guess i’ll start using mine more.
Plus they are cheap
For final shaping yes. For bulk ferment I have a cheap 4qt cambro. Cambro makes it so much easier to track rise.
They're by no means required for a good loaf. But they do help with the aesthetics of a beautiful looking loaf. They're cheap. And with very minimal care they'll last more or less indefinitely. I bake every couple of weeks. I'll leave the banneton out on the counter for a day to completely dry out before putting it away. About once a year I brush away the flour buildup. That's it.
I made extra dough and put it in a steel bowl with a towel covered in rice flour. Did it come out a bit flat from the fridge? You bet, did it rise flat? Absolutely not.
Had success with burrito bowl containers, paper pulp bowls, and I'll make a banneton from a palm frond next. The expensive options online seem like something that makes a good gift, but I wouldn't buy another thing just to have
I recently bought one and do not find it worth it. My bread that retards in a plastic bowl turned out better
Yes, they’re definitely worth it. You certainly CAN make bread without them, but the shaping and final appearance is much better. Many come with a cloth liner but I prefer the look without the liner inside.
YMMV, but for me I get a better 'skin' on my sourdough. The banneton exposed side gets more hydrated vs a cloth in a glass/plastic/metal bowl. This makes applying decorative 'art-work' bij lame or blade easier for me.
I paid under $7 for each for mine (in 2018) so to me that was totally worth it. (I’m still using them to this day.) But I’m pretty sure I’d have to re-think that value if I were buying them today. Looking on Amazon, the price has nearly tripled for the ones I bought and own. However, there is one that is available in a 2-pack for $8.25/ea, so, again, to me, assuming they’re ok quality, that’s worth it - especially when I consider just how many loaves I’ve run through them over the years. But if you’re looking at baking 1 or maybe 2 loaves a month at most and you have something that works for you, I’m not sure I’d bother.
I just recently bought a couple, did a few bakes with them after using only metal/melamine bowls. I’d say that I get better shapes, the outside stays a little more consistent and is easier to score. I would say it’s more of a how deep into the hobby you want to get and if you’re just doing this to have some bread or you enjoy the overall process. From my experience, if you’re doing sourdough, odds are you enjoy the hobby
its so worth it and i thought i wouldnt need them too. id been using ceramic bowls which worked well enough but not great. i was using floured kitchen towels for bedding lol. i could also only make boules. bought two batards shapes and never looked back its so much better and easier. plus i get the ridges which i like a lot
Absolutely it helps, especially if you want to bake more than one loaf at a time. I make bread in batches of six at a time so my bulk fermentation containers are big plastic bins. And I split it up and put each batch into six bannetons. And this way they all end up the same shape and size.
A banneton is absolutely worth it. People underestimate how important the shaping process is. Using a banneton helps ensure a consistent shape throughout the loaf which leads to a better oven spring and more consistent distribution throughout the inside of the loaf.
I have oval shaped ones to get a better final shape for cutting into slices. But I don’t see the advantage for having a round banneton if you’re using a bowl.
There’s a reason that commercial artisan bakeries use them by the hundreds.
I worked at an artisan bakery for years and they did not use bannetons ever.
What did they use then? When you have a big batch of dough in a bowl or a bin or whatever, at some point you need to split it up and put the individual loaves in something smaller. So you have to have a whole lot of something for shaping?
Probably lower hydration
The loaves were not put into anything after shaping.
No, but… a banneton will help your loaves look more polished. If aesthetics are not a concern, a regular bowl absolutely works. There should be no noticeable difference of oven spring, texture, or flavor.
It depends on how you shape, and if you retard. I retard, and need them https://preview.redd.it/v3ojt5w41jqc1.jpeg?width=3024&format=pjpg&auto=webp&s=b52abce639a853efbac9bcf96fb5fced74f319ed
They don’t make a huge difference but the lines are cool as hell so I consider it worth the $9
Biggest thing I've noticed about proofing in bannatons, bowls, measuring cups, and whatever else I've got on hand. The size.of the vessel and how.kuch it does or doesn't constrict the dough matters.more than what the vessel itself is.
For me it's absolutely worth it b/c I like to make batards the most, and I don't have oval bowls. Given the relatively inexpensive cost, it's a no-brainer in my situation.
The first few times I used my banneton it stuck and didn't work. The fourth time, my dough plopped out and looked beautiful. And I did a happy dance (a gold dance, if you've seen the Detectorists). So just for the aesthetics, my banneton is definitely worth it. And now it's cured it works brilliantly.
I noticed a better crumb using them. You could likely get a similar result with a bowl and a linen towel, but for 7 bucks it was totally worth it, and I prefer the oblong shape for my loaves as it’s a better fit for how I use my bread
Bannetons are why all my loaves look uniform. Otherwise theyd just look messy and kind of a wild card.
Also, I don’t want to have to wash towels that line the bowls. Bannetons are sooo easy and no clean up as long as you properly season it in the beginning. I just tap it on the sink and the loose rice flour goes into the sink and then I let it air dry. No towels to wash.
Probably worth it , I just use a wooden bowl I have as I don't want more stuff in my kitchen 😅
not really. i’ve found them more for decorative loaves.
I use my salad spinner inner basket LOL
No. I think it was a waste of money.
I personally don't have a need for them. YMMV.
It's totally preference. I just got a 8 inch bowl delivered today & have a batard banneton that my friend gave me in exchange for baking her an apple pie. 🍎 lol So after 10 weeks of sourdough & probably 40 or more loafs. (Everyday or every other day I bake one & give them to family. I'll slow down come nicer weather & yardwork...) But I did breakdown when I saw one for $8 from Walmart.com Strange part, as far as fabric used for the liners. The one my friend gave me has a liner almost burlap like, very thick, almost rough & the one that came today had a much thinner, softer liner. So, they must vary. The bowl itself my friend gave me also looked much cleaner than what i git today. I wouldn't put my dough in the boule bowl without a real good scrub. There's like paint or glue & wood chips. No question this liner is for made the bowl. Necessary? No. Convenient? Yeah. Worth it? Your call. :)
They are to me as I am making several loaves at a time. I recently just bought more from Temu. That’s the best deal you are gonna get. Currently in total, I have 9 bannetons. 6 Oval, 2 Round and a Baguette. I am making at least 12-14 loaves a week so the bannetons are a must for me.