Hi there all,
I dont post much, but follow lots of whats going on. I have tried searching this out and cant seem to find an answer..
Why use bakers benettons?
In a larger production setting they seem to be a fairly large investment.. when similar results can be had without. It seems like some bakers use them, and some dont.
So what are the circumstances for using baskets? or not?
Hope someone can fill me in on this. It has been really bugging me
Bryn
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Baskets take up way too much room, as well as being slow to load in the oven. We changed to cloth 25 years ago, I can rise 170 loaves on one trolley, imagine the price of, and the room taken by 170 baskets.
That was sort of what I was thinking.. Do you use a wide flipping board or just your hands to transfer to the peel?
[quote=bryn]
That was sort of what I was thinking.. Do you use a wide flipping board or just your hands to transfer to the peel?
[/quote]
Hand and forearm.
Thats how I have been managing, though always like checking with others :) Once I have a routine I sometimes forget to recheck it..
Thanks
In France, Banettons were used a century ago because flours haven't got enough gluten.
Dough can't rise without support of the banetton. It keeps dough stronger.
Unlikely Dave, I think Banettons doesn't take a lot of place, you can stack them, even with the dough as I was doing at Poilane Bakery.
If you take care of your banettons, you can give them to the next generation.
So with a strong flour.. it would be just a matter of choice? Nothing too specific one way or the other?
Thanks for you input
For professional bakers, bannetons do give the characteristic ridges that are associated with artisan breads and may be used for that reason. It may be cosmetic, but it matters to customers.
For a home baker, it's a bit easier to move around dough in bannetons than dough arranged in couching cloths, especially to put them into the fridge for retardation - a banneton, or banneton analogue such as a colander, is a bit sturdier when you don't have dedicated racks etc for managing your dough. And since a looked-after banneton can last practically forever, it's a reasonable investment - like a decent loaf tin or good casserole dish.