The Sourdough Club

Prescribing Baking as Lifestyle Medicine

Change your bread, change your life. Discover how sourdough helps make bread more nutritious and why it is easier to digest, as you learn to bake eat and share extraordinary bread to support both mental and physical health.
Follow on Instagram

  • E-mail
  • Facebook
  • Instagram
  • Twitter
  • WhatsApp
The Sourdough Schhol

Member Login

Navigation
  • Home
  • About
    • The Team
    • The Sourdough School
    • The 6 pillars of lifestyle Medicine
    • Prove it – The Case Studies
    • Contact Us
    • Latest Reviews
    • Terms and Conditions
      • Competitions / Prize draw terms and Conditions
  • Memberships
    • Club Membership Explained
    • GP Referral Membership
    • 30 Seriously great things you get with membership
    • Membership options
    • Kit, Voucher & Course
  • Activism
    • Train as a prescriber
    • Qualify to teach
    • Help to create alternative food networks
  • Members
    • Welcome & Key Navigation
    • This Weeks Focus
    • Live Learning Sessions
    • Student Resources
    • Club Customer Services
    • Log in
    • Sourdough Club Magazine
  • Shop
    • Sourdough Books
    • Sourdough Baking Equipment
    • Sourdough Ingredients
    • Gift Vouchers

500g / 1.1lb Round Cane Banneton

£11.99

500g / 1.1lb cane round banneton or proving basket for bread bakers.

SKU: BB-1113 Categories: Products, Sourdough Baking Equipment Tag: April
  • Description

500g Round Cane Banneton

Bannetons or proving baskets are used to support the dough while it rises and just before it goes into the oven to bake it is tipped out and usually scored using a tool called a grignette (a handled lame or blade) to control how the finished bread looks as it expands in the oven.

A new banetton is effectively ‘green’ and until you have conditioned your new banneton it is not ready for use.

Cane bannetons work best with a thin build-up of flour and moisture. If you have a moment to look in any normal bakery you will see that all bakers value a small build up of flour on their proving baskets. It is the build up of flour and moisture which helps your dough leave the banneton cleanly before baking.

Conditioning a banneton.

After three regular uses you can expect that the banneton has perfect moisture levels to retain a dusting of flour and this facilitates easy release of your dough.

The first time you use your new banneton you can help to condition it by lightly misting it with water. Then dust your banneton with flour and tip out the excess. Do this the day before you use it. This is the beginning of your flour and moisture build up.

When it comes to using your banneton everyday you need to liberally dust it. Ideally the flour will get into the cracks between the cane, but be careful not to over do it. Too much flour will stop the lovely spiral effect your banneton creates. On the other hand you do have to have a good even coverage because equally you don’t want your dough to stick.

Once you have been using your banneton for a few weeks  you will find the right balance .

Which flour to use?

There are several views on which flour to use, but really it depends on what finish you want your bread to have. Some people swear by rye flour. It absorbs moisture well and gives your bread a good crust. For beginners I suggest making up a 50:50 mix of rice flour and stoneground white. It makes it easy for the dough to come out of the basket and leaves a beautiful clean white pattern.

Proving.

The way in which a banneton works is by creating a very slightly humid micro-climate between the dough and the banneton during proving. The banneton holds most of the dough, but the top of the dough is exposed and you must protect your dough from drafts. Generally I use a shower cap, but a dusting of flour and either a light cotton or soft linen cloth will also to the job. Again a build up of flour is also a good thing on your cloth.

Maintaining.

After use leave your banneton in the sunlight for a few hours.  Brush with a dedicated bristle brush and store in a light, well ventilated spot.

An Oblong Cane Banneton is also available

Related products

  • SOLD OUT: Sourdough Starter Jar – White – Limited Edition

    £59.99
    Out of stock
  • Sourdough School Bakers Face Mask – Limited Edition

    £13.99
    Buy from our stockist
  • 500g Oval Cane Banneton

    £16.80
    Buy from our stockist
  • 1kg round cane banneton

    1kg Round Cane Banneton

    £13.19
    Buy from our stockist
FLOUR IS NOT JUST FLOUR… When I’m choosing fl FLOUR IS NOT JUST FLOUR…

When I’m choosing flour, I look at the type of milling method used, because this makes a huge difference to your bread. 

When wheat is turned into flour, the grain is crushed, milled and then sifted to remove the germs and the fibrous outer layer, which is how we get lighter, whiter flour. 

Traditionally, flour would be stoneground, but the modern milling process uses steel rollers. These rollers are very efficient at separating out the component parts of the grain, but they also get hot, which can partly kill off the wild yeasts and lactic acid bacteria that might be present in the flour.

Lear more about flour, baking and sourdough by joining The Sourdough Club today 👆

#milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill #grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour
IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD?

In sourdough, gluten doesn’t need developing by kneading. Trust me, you will get a better rise and lighter loaf by using the long, slow fermentation to align the gluten molecules instead of kneading. 

Simply leaving the dough to ferment with just a few stretches and folds to help will result in a gluten structure that gives the bread the complex network of sticky strands that capture the CO2 as the yeasts get to work consuming the sugars in the flour.

Follow the link in the bio to join The Sourdough Club today and learn more about making incredible sourdough bread 👆

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
Our two favourite cloches are back in stock! Mos Our two favourite cloches are back in stock! 

Most domestic ovens are less than ideal when it comes to a beautiful loaf with maximum oven spring. What baking dough needs is immediate, even heat and steam. The heat provides the rise and the steam keeps the crust soft throughout the time it is rising. The result is bread that reaches its full potential, giving an evenly baked, golden open crumbed sourdough. The perfect way to achieve this is with a cloche.

The Spun Iron Cloche (first picture):
A beautifully handmade spun black iron cloche made in Shropshire. Sitting on a 12″ rimmed base, the dome is complete with cast-iron knob and brass rivets. Designed by  @vanessakimbell and developed and made by Netherton Foundry.

The Challenger Bread Pan
The Challenger Bread Pan is a unique cast iron bread pan specifically designed to create the ideal baking environment for all your loaves. The dimensions of this pan allow you to bake a wide range of loaves – bâtards, boules and baguettes all fit very comfortably. 

Follow the link in the bio to our shop to learn more 👆

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
10 MINUTE OAT POCKET BREADS This is one of our f 10 MINUTE OAT POCKET BREADS 

This is one of our favourite recipe from @vanessakimbell's book 10 Minute Sourdough! Like all the recipes in this book, they only take 10 mins of hands on time to make. 

Vanessa came up with this recipe after reading about the Romans, who while travelling would cut their bread into this triangular shape to carry in their pockets. 

The Power of Oats
🌾 There are many studies indicating just how important oats are as part of a healthy diet, with benefits ranging from reduced cholesterol levels to protection against childhood asthma. 
🌾 They are a rich source of both protein and fats, containing more than most other grains, as well as vitamins and minerals. 
🌾 They also contain high levels of beta-glucan, a form of soluble fibre that is getting a lot of research attention because of its health benefits. It is linked to lower cholesterol levels, lower blood sugar and lower levels of obesity, and it also nourishes the good bacteria in the gut microbiome.

You'll find this recipe in 10 Minute Sourdough: Breadmaking For Real Life, by Vanessa Kimbell. Signed copied are available from our website 👆

#10minsourdough #sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
⏰ LAST CHANCE TO BUY ONE, GIFT ONE ON 12 MONTH S ⏰ LAST CHANCE TO BUY ONE, GIFT ONE ON 12 MONTH SOURDOUGH CLUB MEMBERSHIPS ⏰

The Sourdough Club in an online learning platform, with hundreds of baking tutorials tips, techniques, recipes and inspiration to learn to bake nutritious sourdough. Join us for weekly live Q&A sessions with @vanessakimbell, get support from our team of in-house health professionals and chat with other bakers on our lively forum.

We know what you're thinking...
Yawn yawn. Learning online is boring. Our approach is different – and we totally reimagined and redesigned online learning to give you the opportunity to be part of a movement in social justice.

Until the end of the 31st Jan 2023, you can buy two 12 month Club memberships for the price of one! Follow the link in the bio to learn more 👆

#sourdough #sourdoughbread #sourdoughstarter #baking #bakingwithlove #isolation #learntobake #bakebread #learnsourdough #sourdoughschool #sourdoughclub #sourdoughbread #sourdough #immuneboosting #specialoffer #digestivehealth #lookafteryourself #comingtogether #bakingwithfriends
Follow on Instagram
  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email info@thesourdoughclub.com
Registered in England & Wales: 11513581
Website by Callia Web