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Always thought proofing baskets were a waste of money till I borrowed one
Tbh I used to just use a mixing bowl lined with a floured tea towel for my sourdough. It worked fine for like a year. Then a buddy let me borrow his $15 banneton last month and I gotta say the difference in oven spring was noticeable. The loaf held its shape way better and the crust had that nice spiral pattern without the towel sticking. Now im wondering if my bowls were actually crushing the gluten structure or something. Anyone else made the switch and never went back?
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fiona_kim1d ago
Oh man, that's funny you say that. My friend Jenna swore by her colander and a dish towel for like two years. She finally caved and bought a cheap banneton and the first loaf she baked after that literally doubled in size compared to her usual. She texted me a picture with the caption "i've been a fool." The spiral pattern on the crust was so clean too, no random towel creases.
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max_brown1d ago
Whoa wait, a colander?! Like the one with the little holes all over it? That's wild. I mean I get the towel trick but a colander sounds like it would leave all these weird dimples on the dough. Did the dough not just leak through the holes? I feel like that would be a sticky nightmare. Props to her for making it work that long but I bet that first banneton loaf was a total revelation.
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