A simple bread recipe that you can use with a banneton for proofing

Ingredients:

• 500g all-purpose flour
• 10g salt
• 7g instant yeast
• 300ml warm water
• Extra flour for dusting

Instructions:

1. In a large mixing bowl, combine the flour, salt, and instant yeast.
2. Gradually add the warm water and mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Once risen, gently deflate the dough and shape it into a round loaf.
6. Dust your banneton generously with flour to prevent sticking. Place the shaped dough into the banneton with the seam side up.
7. Cover the banneton with a cloth and let the dough proof for another 45 minutes to 1 hour.
8. Preheat your oven to 230°C (450°F) with a baking stone or an inverted baking tray inside.
9. Once the dough has proofed, carefully invert the banneton onto the preheated baking stone or tray.
10. Score the top of the dough with a sharp knife to allow for expansion.
11. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Remove from the oven and let cool on a wire rack before slicing.

Enjoy your homemade bread with a beautiful pattern from the banneton! Remember, the key to using a banneton is to ensure the dough is well-floured so it releases easily when it’s time to bake. Happy baking! 😊🍞