Dear Customer/ Dear Friend, THANK YOU again for you valuable purchase. We’re so lucky to have customers like you!
As a FREE gift, we would like to offer you our great and simple Bread Recipe for your first homemade bread you are going to bake…
How-to Use/ How-to Care Instructions
Before you start, please check the how-to use/ how-to care instructions below:
- Before first use, soak baskets and cloth liners in cold water for a few minutes, let it properly dry.
- Prior proofing, lightly dust your basket with flour, tap out the excess. Your Banneton will use the flour as a non-stick ingredient and as a basis for collecting moisture.
- Place the dough sprinkled with flour into basket, and place your cloth liner over your Banneton.
- When the loaf is ready to be baked, gently turn the basket over to get the loaf out, follow the bread baking instructions on our website.
- After removing the dough from your basket, dry out your Banneton for a day or so. Feel free to put it in the sun for a few hours if possible speed up the drying process.
- Brush any remaining dough particles with a dry brush, then store it in a ventilated area.
- Don’t stack them on top of each other when storing.
YEAST BREAD WITH PUMPKIN SEEDS
Ingredients for 1 bread
500 g All-Purpose Flour
5 g Baking Powder
20 g Instant yeast or active dry yeast
1 Tea Spoon Salt
300 ml Lukewarm Water
Handful Pumpkin Seeds
Bread Recipe
- Crumble the yeast, put it into glass of 300 ml/ 10 fl oz lukewarm water and mix it properly until it dissolves.
- Now mix the flour, baking powder and the salt in a bowl. Cut the pumpkin seeds into small pieces and put them into the bowl too.
- Add dissolved yeast and mix everything properly together.
- Prepare the proofing basked on the side. Put a bit of flour into the basket and circle/shake it to fill the gaps. If needed use small brush or your hand to fill the gaps with flour. It should look like this when done.
- Put the dough into the basket and give it time for proofing. Cover the basket with cotton cloth or Eco Factory Beeswax Large Wrap which is quite handy for this. Mead the dough a few times using the stretch and fold technique.
- Leave the dough in basket to rise for 1 hour maximum. When the dough is properly proofed it will raise approximately to this level.
- Meanwhile preheat the oven to maximum temperature (250 Celsius/ 475 Fahrenheit), and insert a tray with hot water into the oven (bottom part) for 10 minutes.
- Now place the dough into the oven, don’t miss the baking sheet.
- Remove the tray with water after approximately 10 minutes, reduce the temperature to 200 Celsius / 375 Fahrenheit and leave it another 25 minutes to finish the baking process.
- Remove the bread from oven
Enjoy!
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