Handmade Indonesian Rattan Bread Proofing Basket (Oval)
Handmade Indonesian Rattan Bread Proofing Basket (Oval)
Handmade Indonesian Rattan Bread Proofing Basket (Oval)
Handmade Indonesian Rattan Bread Proofing Basket (Oval)
Handmade Indonesian Rattan Bread Proofing Basket (Oval)
Handmade Indonesian Rattan Bread Proofing Basket (Oval)
Handmade Indonesian Rattan Bread Proofing Basket (Oval)
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Handmade Indonesian Rattan Bread Proofing Basket (Oval)

Vendor
Flour + Water Baking
Regular price
$25.00
Sale price
$25.00
Regular price
$28.95
Sold out
Unit price
per 
Shipping calculated at checkout.

Main features:
  • Hand made with 100% natural Indonesian rattan
  • Smooth, splinter-free, non-stick and safe food-grade material
  • Comes with a liner with our logo
  • Forms a beautiful bread with distinct grooves
  • Ensures the best shape and texture of your sourdough
  • The 10 inch/25cm length is perfect for a 1000-1250g loaf (bâtard, oval loaf)
  • Clean with brush, dry completely before storage

Size: 25 cm length x 14.5 cm width x 8 cm height

Material: 100% Indonesian rattan

Dough capacity: 1000-1250g

Product Description:

Bread bannetons, otherwise known as proofing baskets, are used for proofing the bread dough while providing the loaf with consistent shape and wicking excess moisture from the crust. They provide a perfect environment for a fresh dough to finish its job, following the bulk fermentation process.

100% hand made with unbleached, natural rattan cane from Indonesia, that is eco-friendly, food-grade and non-toxic, they are used by thousands of bakers around the world, professionals and hobbyists alike.

In the manufacturing process, there is no waxing or painting of the rattan made bannetons. Therefore, bannetons are safe to be used with your dough.

Note the rattan material has a natural tendency to brown after use. These hand crafted bannetons are not painted or treated with any chemicals. Minor imperfections may occur.

Maintenance:

Proper care and maintenance are important to ensure long life of your bannetons. Use generous amounts of flour to dust the inside of your banneton. Transfer the dough inside to complete proofing. After use, dry out completely (you can use the warm oven right after baking, once it cools down a bit). Use our banneton cleaning brush to remove the remaining flour. Your banneton is ready for storage in a dry place.

If you use our linen banneton cover, there is no need to dust it with flour. Simply dry it out and clean the remaining flour off its surface.

Refer to our FAQ section for more info on cleaning and storage.