banneton

And the banneton is something I really really want to have. .restraining myself still but not for too long I suspect.

A Pot Head and a Cast Iron Alibi Lindy 2006

Also, I do the last rise in a reed banneton which is very seasoned, and quite thickly floured.

Minimalist's Sullivan Street Bread (with updates) Lindy 2006

Also, I do the last rise in a reed banneton which is very seasoned, and quite thickly floured.

Toast: Lindy 2006

Also, I do the last rise in a reed banneton which is very seasoned, and quite thickly floured.

The Bread Question Lindy 2007

That's the way I constructed my "banneton", inspired by Susan's description.

The Fresh Loaf Salome 2009

I covered this "banneton" with a well floured towel to prevent dough from sticking.

The Fresh Loaf Salome 2009

Using a banneton for french bread, love the colour on yours!

daring bakers - fresh from the oven! myriam 2008

A good well-weighted knife, a banneton for proving bread, an egg-coddler, a heat-diffusing ring, a meat thermometer — these sorts of things may not scream of glamour, but two of my dearest possessions are my big Le Creuset casserole and a vintage ceramic mixing bowl, both presents from my fianc é e.

Why Presents Needn Sam Leith 2010

Transfer the loaves to a lightly greased or parchment-lined baking sheet, or to a floured banneton; cover with a heavily floured cloth, and allow them to rise for 2 to 3 hours, or until they're almost doubled in bulk.

Bread Baking Babes - Pane Francese Sara 2009

Though I actually have a rectangular reed banneton, I didn't use it, because I thought it would be too big.

For Starts Lindy 2009