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Banneton baskets are used to support "free-form" (not baked in a loaf tin) shaped bread dough as it rises (final "proof"/final fermentation). These baskets can be used for sourdough and instant (quick-rise) bakers yeast breads.
*DO NOT PUT BANNETONS IN THE OVEN*
The dough is gently tipped out of the basket before baking.
Banneton can be lined with a speciality linen cloth (or tea towel) and/or generously dusted with flour (e.g. wheat, rice, potato starch) to prevent the dough from sticking.*
First use: lightly spray (mist) water on inside surface. Sprinkle generously with flour (wheat, rice, potato starch), tip upside down and tap excess flour out. This should leave a thin layer of flour. Allow basket to air dry.
Use: generously sprinkle chosen flour (e.g. wheat, rice, potato starch) over base and edges of basket. Carefully place shaped dough in basket. Allow to rise as specified in recipe. Be aware, the warmer the rising temperature the more likely the dough will stick.
After using: lightly tap the banneton upside down to loosen and remove any excess leftover flour. Then allow to air dry thoroughly. The gradual build up of flour will assist with non-stick qualities after several uses.
If cleaning is required these food grade plastic bannetons are dishwasher safe.
Dough Capacity Guide: up to 1kg of dough (variable depending on the type of dough)
Oblong Size: 307mmL x 140mmD x 75mmH
Round Size: 208mmW x 85mmD
Material: food grade plastic
Please see here for shipping information.
*Please be aware, dough sticking to a banneton can be caused by many issues. These include: insufficient dusting flour, over-fermented dough, too much water for the flour or a very wet dough, a very warm final rise, and more.
Bannetons are also known as: proofing basket, brotformen, prooving basket, rising container.