A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing
period. In France, two specially designed proofing baskets are most often used. A long basket known as a Banneton
, is used for proofing long loaves such as baguettes. A round basket known as a Couronne
, is used for proofing a variety of round loaves.
Many types of proofing baskets are lined with linen or canvas; however, plain unlined baskets can be used as well if they are dusted with flour prior to placing the dough inside. The weave of the basket adds an interesting pattern to the dough. In Germany, a variety of breads are proofed in such a manner, which gives the bread a distinctive appearance once it is baked.