#Proofing Baskets

Part 8, the final shaping of these loaves and placing them in the proofing baskets. This is your last chance to develop some good tension and set the shape that you want your loaf to be. At this point you can either leave them out to proof in the baskets for a few hours before baking or put them in the fridge for between 8 and 48 hours. I prefer the cold proof in the fridge and I always score and bake right after taking them out, while they’re still cold. #sourdough #bread #Recipe #howto #talk #fit #abs

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Wondering how to clean your KneadAce proofing baskets? Good news—you don’t need to wash them after every use. A little flour buildup actually helps your dough release more easily. But when it’s time for a refresh, here’s what to do: ♦️Toss the baskets, liners, and covers into the washer on a gentle cycle with mild detergent—or hand wash if you prefer. ♦️After washing, reshape the baskets while they’re still damp, and hang them to dry. ♦️Avoid high heat to prevent shrinkage—use a fan or low heat only if needed. And that’s it! Clean, dry, and ready for your next bake. Happy baking! Still don’t have yours? 👉🏼Grab a set now at KneadAce.com . . . . . . . #sourdough #proofingbasket #coldproof #sourdoughbread #breadbaking #fermentation #sourdoughclub #sourdoughtools #homebaked #freshlybaked #homebakedbread

Sunday baking at home. (70/30 Mariagertoba / Ølandshvede.) • Showcasing our 2 types of proofing baskets. The left one is wood pulp and the right one is a customised edition of the classic rattan basket, in a tighter “V” shape for a nice dough shape. Both available on Black Week sale on www.simpelsurdej.com 😙 Which proofing basket is your favorite and why? 🧺

I love my polywicker proofing baskets. They’re food grade, mold resistant and dishwasher safe. You can find them in my Amazon storefront along with the medical/food grade hair bouffants that I use as reusable basket liners.

Comment LINKS and I’ll DM you the links to my favorite baskets & liners! 🔗❤️ Let’s talk banneton baskets! 🧺💰 Do you really need to spend big bucks on a fancy one? Nope. I learned a long time ago that some things are worth splurging on, and others… not so much. My go-to proofing baskets? Super inexpensive, easy to clean 🧼, take up way less space in the fridge, and work perfectly. And my liner? Brace yourself—disposable and very similar to a hair net, but made for bread. Non-stick, reusable (or disposable), and dirt cheap. Game changer. If you want the links to the baskets and liners I use, just comment “links” and I’ll send them over!

These proofing baskets can last a while if you store them properly. The key? Make sure they’re completely dry before putting them away to prevent mold. #sourdoughbaking #sourdoughtip #proofingbasket #sourdough #sourdoughlove #breadbaking

Scoring therapy with some thicc wheat stalks and a center score done at 6mins mid-bake Like and follow along for tips and tricks plus all the scoring inspiration 🫶🏼 @wiremonkeyshop loving my Nux bread lame (discount in my profile bio) @thebreadmat reusable baking mat @rosehillsourdough the best proofing baskets (discount in my profile bio) @lanongloves heat-resistant gloves (20% off with code AMORE20 @deliandco cast iron Dutch oven #sourdough #sourdoughbaking #sourdoughbread #fermentation #wildyeast #breadscoring #sourdoughforbeginners #sourdoughscoring #bakebetterbread #sourdoughart

Bugs on your proofing basket? 🤢 It’s not something we talk about much, but it can happen, and here’s why: proofing baskets absorb moisture from your dough, and they’re usually dusted with flour to prevent sticking. That combo—flour + moisture=makes the perfect environment (and food!) for bugs to sneak in. Gross, right? But don’t worry ,here’s how to get rid of them and make sure they never come back: 1. Kill ’em quick: Spray your basket with bleach or apple cider vinegar. Both will instantly kill any bugs. 2. Rinse & air it out: Make sure to rinse the baskets well to remove any cleaning solution, then leave them outside to air dry for a few hours. 3. Bake it: After rinsing, pop the basket in the oven at 200°F (90-100 °C) for two hours. This makes sure it’s fully dried out and bug-free. 4. Dust & store: Once the baskets are dry, dust off any remaining flour and store them in plastic bags. This helps keep bugs from finding their way back in. Extra tips: 📍If you’re not using cloth liners in your proofing baskets, I’d suggest you start! Liners can also prevent mold from growing, especially in more humid environments. 📍Regularly check your baskets, and give them a clean even if you don’t see bugs. 📍This might be obvious for kosher reasons, but make sure your flour is sifted well to avoid any hidden pests. #sourdough #tips #bugs #sourdoughbread #flour #proofing

How I cold proof my dough 🌾 I have lots of different banneton options— and they all serve their purpose. I’ve mentioned a few times that I don’t love using baskets. And it’s true— I don’t. In comparison to a wood pulp banneton there’s a very clear winner. However, a messy loaf in a wood pulp banneton comes with a price— ask me how I know 🙃. Any loaf I make that can go in wood pulp, will. Any loaf that could stain or leave behind a fragrance goes in a basket. I line my wood pulp bannetons with a breathable liner, mostly just to keep things extra clean. It’s not necessary, but I’ve found it helpful. I never cover with plastic, the loaves will hold in the heat and ferment too quickly, @lady.sourdough shared about this as well. But— if it’s working for you, great! I just find the dough takes too long to cool. Sometimes the dough gets few dry spot here or there, it’s never been an issue after the bake. Plus— less plastic 🤝 Here’s the breakdown of what I do: • standard loaves: wood pulp banneton lined with a breathable mesh and lightly covered OR messy loaves go in a towel lined basket and lightly covered •half loaves: long narrow basket with two towels, two half loaves per basket and lightly covered (I use these same long narrow baskets to transfer into tin loves if needed, or for extra standard messy loaves if needed) •tin loaves/ weekly sample loaves: @usa_pan pullman pans and mini loaf tin, covered with breathable cover. The cover isn’t really necessary here— I like to use it to keep things a little tidier in the fridge. Everything I use is linked in my bio in my Amazon storefront. Let me know in the comments if you want a direct link! Questions? Ask away ✨ #sourdough #banneton #cold #proof #fermentation #organic #grains #wildyeast #over #proofing #sourdoughbread #dough #shaping #home #baker #homebaker #tips #hack

A little weekly exfoliation for our bannetons. 💆‍♀️ These proofing baskets help give our loaves their beautiful shape and crust. A brush and a quick dusting of flour and they’re ready to cradle some dough.

A banneton, or bread proofing basket, is a rattan basket used to hold and shape bread before it bakes (don’t forget to transfer the bread into a dutch oven before baking)! Bannetons come in different shapes and sizes, most notably round and oval. Some banneton baskets come with a cloth liner, which you can keep on while the bread proofs. This is what I do (after dusting it with some flour). However, you can remove this cloth to reveal the spiral or ring-like pattern of the basket. This pattern will imprint on your dough as it proofs, which some people like for aesthetic reasons. A banneton isn’t necessary — you could use any bowl to help the dough keep its shape while it proofs overnight in the fridge. Using a banneton is merely an option if you wanted something nicer looking to proof your bread in, or if you like the spiral design it can make on your dough. I have a banneton because I think they look nice and it came in a set of bread making accessories that I purchased last year. Do you use a banneton? Why or why not? #breadmaking #sourdoughbread #breadbaking #breadmaking #bannetonbasket #breadproofing #sourdoughloaf #breadofinstagram