How long to proof sourdough in banneton?

The amount of time proofing is determined by how long the first rise was. Gas bubbles need to aerate the dough otherwise it will be dense and gummy.

Temperature plays a big part too as it affects the liveliness of the yeast. A warm room might need as little as 2 hours, while a fridge could take 12 hours. More complex and sour flavors build up with more time, so cool things down for better bread!

The only way to know when it is ready is to judge its appearance and feel. It should be aerated and soft like a marshmallow. When you poke a finger in, the dent should bounce back half way rather than fully – then you know it is finished proofing.

Conclusion
Hopefully that’s everything you need to know about bannetons and proofing baskets. I suggest getting a few baskets of different shapes and get practicing. Happy baking!