Banneton baskets are used to support 'free-form' (not baked in a loaf tin) shaped bread dough as it rises (final 'proof/rise'/final fermentation).
These baskets can be used for sourdough and instant (quick-rise) bakers yeast breads and gives a traditional rustic finish to the loaves.
*DO NOT PUT BANNETONS IN THE OVEN* The dough is gently tipped out of the basket before baking.
Bannetons can be used with the included cloth liner (recommended for wet dough) and/or generously dusted with flour (e.g. wheat, rice, potato starch). The flour helps prevent the dough from sticking. Rice flour and potato starch have the best non-stick properties.
- Oblong (oval/batard shape) Size: 25cmL x 11cmW x 7cmH [dough capacity guide: up to 900grams*]
- Round available here.
*Actual dough capacity will vary depending on the flour/s, type of dough and handling. Guides offered above are for a common style of sourdough loaf made with white and wholemeal wheat flours. Individual results may vary.
Hand-crafted in Vietnam
Material: natural rattan cane with premium stainless steel nails (no rust) and sewn cloth liner
Bulk and wholesale prices available.
Please see here for our shipping information.
BANNETON CARE GUIDE
Please see our blog here for preparation, use and care instructions.
Bannetons are also known as: proofing basket, brotform, prooving basket, rising container and are here in stock in Adelaide, South Australia. Bulk and wholesale prices available.