Banneton
A banneton is a special basket used in professional bread baking to help dough keep its shape while rising. It's also sometimes called a "proofing basket" or "brotform." When bakers mention this in their resumes, it shows they understand traditional bread-making methods and have experience with artisanal bread production. It's similar to how a cake decorator might mention using piping bags - it's a specific tool that indicates professional-level knowledge. The term often appears in artisan bakery job descriptions alongside other bread-making equipment and techniques.
Examples in Resumes
Managed daily production of 200+ sourdough loaves using Banneton proofing techniques
Trained junior bakers in proper Banneton and Brotform handling methods
Developed new bread recipes incorporating traditional Banneton rising processes
Typical job title: "Artisan Bakers"
Also try searching for:
Where to Find Artisan Bakers
Professional Organizations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How do you train staff on proper banneton use and maintenance?
Expected Answer: A senior baker should explain teaching proper flouring techniques, cleaning methods, storage practices, and how to judge when dough is ready for the banneton. They should also mention training on different shapes and sizes of bannetons for various bread types.
Q: How do you adjust banneton proofing times for different bread types and environments?
Expected Answer: Should discuss how temperature, humidity, dough composition, and bread style affect proofing times, and explain their system for tracking and adjusting these variables.
Mid Level Questions
Q: What are the signs that dough has properly proofed in a banneton?
Expected Answer: Should be able to describe visual and tactile cues like dough spring, surface texture, and size increase that indicate proper proofing, and explain common proofing problems and solutions.
Q: How do you prepare and maintain bannetons for daily use?
Expected Answer: Should explain proper cleaning, drying, and flouring techniques, as well as how to prevent sticking and maintain the basket's condition over time.
Junior Level Questions
Q: What is a banneton and why is it used in bread making?
Expected Answer: Should explain that it's a special basket for proofing bread dough that helps maintain shape and creates traditional spiral patterns, and describe basic usage.
Q: How do you properly flour a banneton?
Expected Answer: Should describe the basic process of applying flour to prevent sticking, including what types of flour work best and how much to use.
Experience Level Indicators
Junior (0-2 years)
- Basic banneton preparation and cleaning
- Understanding of proofing times
- Basic bread shaping techniques
- Following established recipes
Mid (2-5 years)
- Efficient banneton management for large batches
- Troubleshooting proofing issues
- Multiple bread style production
- Training junior bakers
Senior (5+ years)
- Advanced bread formula development
- Production scheduling and planning
- Quality control implementation
- Team management and training
Red Flags to Watch For
- No knowledge of basic bread proofing times
- Unfamiliarity with proper banneton care
- Lack of understanding about dough temperature control
- No experience with traditional bread-making methods
Need more hiring wisdom? Check these out...
From Passive to Active: Nurturing Candidates Over the Long Haul
Beyond Borders: Mastering the Art of a Global Onboarding Calendar
Unlocking Talent Offline: Innovative Strategies for Recruiting in Low-Internet Areas
