The right tools make sourdough a lot easier and a lot more fun. From shaping and proofing to scoring and mixing, good gear helps you get a better loaf with less guesswork. Want that artisan look? An oval banneton gives your dough its shape and signature rings, and a Danish dough whisk makes mixing wet sourdough far less messy. We stock quality tools across the whole process and keep adding to the range, so it is worth checking back.
How do I flour a banneton?
Give it a good coating of flour before each use. Rice flour works best because it does not absorb into the dough, but plain flour will do if that is what you have. Lightly flour the surface of your dough too, which gives it the best chance of not sticking.
How do I use a banneton?
A banneton holds your dough during its final proof. It keeps the shape and can press a ring pattern into the surface that shows on the baked loaf. Place your shaped dough into a well-floured banneton, then cover it and put it in the fridge overnight for a slow, final proof.
Do I need a banneton?
Not strictly. Some bakers proof in a bowl lined with a tea towel. A rattan banneton helps though, because it draws a little moisture from the surface of the dough for a better crust, and it is much easier to turn out without sticking.
How do I clean a banneton?
Let it dry out after each bake by leaving it in the oven as it cools down. Once it is dry, use a stiff brush to scrub away any caked-on flour. Skip the water and soap, since a damp banneton can grow mould.
What are the must-have baking tools?
Three make the biggest difference: a bench scraper for handling and dividing your dough, a Danish dough whisk for mixing it without the mess, and a sharp bread lame for scoring before it goes in the oven.