Can we talk about proofing baskets vs just using a bowl?

I keep seeing people say you absolutely need a banneton for good bread, but I've been using a regular mixing bowl lined with a dish towel for the last 12 loaves and my crust comes out fine. Is there a real difference, or is this just a fancy tool trap for beginners?

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charlie371d ago

I read this one article from a pro baker who said the banneton is mostly about that spiral pattern on the crust for aesthetics. The real deal is airflow, a bowl traps moisture on the bottom while a basket lets it breathe a little. I've had good luck with my towel method too, but I noticed the bottom of my loaf gets a bit soggy if I don't flip it out at the right time. Honestly, a $40 banneton feels like a waste when you can just dust your towel with rice flour and get the same result.