- Hand made with 100% natural Indonesian rattan
- Smooth, splinter-free, non-stick and safe food-grade material
- Comes with a signature liner with our logo for a luxury finish
- 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 a banneton brush and 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. The liner makes it even easier to transfer the dough as it doesn't stick.
Note the rattan material has a natural tendency to brown over time. 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. We especially like both rice flour and polenta. Transfer the dough inside to complete its 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 from the nooks anc crannies. Your banneton is ready for storage in a dry place for next use.
If you use our linen banneton cover (liner), 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.