Banneton And Folding Instructions

Preparation:

Banneton with liner:
Put the liner inside the banneton and spray lightly with water. Rub AP flour or rice flour into the surface and let dry. Once dry, it is ready to use. You will want to periodically sprinkle flour into your banneton as you work with the dough.

When your doughball is ready to rise, rub flour all over the outside, put it in the banneton and cover or leave it open to the air. (See notes) You can also put it in a proofing box or oven with a proof setting uncovered.

Colander:
Lay your towel out, lightly spray with water, then rub AP flour into the surface and let dry. Repeat. Once dry the second time, it is ready to use. You will want to periodically sprinkle flour into your towel as you work with the dough.

When your doughball is ready to rise, rub flour all over the outside, put it in the improvised banneton and cover or leave it open to the air. (See notes) You can also put it in a proofing box or oven with a proof setting uncovered.

Stretch and fold and rising for both:

If at any time your dough sticks to your towel or liner, scrape it off and heavily flour that spot before returning it to your banneton.

Let the dough rise 30 minutes.

Lift the dough out onto a floured board and gently stretch into rectangle.

Fold one side into the middle, then the opposite side, then the other two, creating a little package.

Form a ball shape, rub flour all over it, then return your ball to your banneton or improvised banneton seam side down and let rise 30 minutes again. If your dough is on the dry side, sprinkle extra flour all over the inside of the banneton instead of rubbing it on your doughball.

Repeat the whole process a total of 4 times, over 2 hours.

You may need more folding sessions if your dough is rising slowly or fewer if it is rising quickly. Also, a few recipes may vary on kneading instructions and the time between folding. The main goal is a ball that springs back when pushed, that is visibly fluffy.

After the last rise, continue with your recipe instructions for shaping and baking.

Shake off any excess flour and let your towel or liner dry until any moisture from the dough has dried out. Put your towel or lined banneton somewhere they will not collect dust or hair. (I put mine inside a plastic cake keeper).

If it is kept dry and dough free, either a liner or towel can last a very, very long time without washing. If it really needs washed, soak and wash in warm, soapy water. Rinse, air dry, then spray and re-flour. If it is too heavily encrusted, it may be easier to replace it.