My favorite bannetons by far! These proofing baskets are an absolute essential for sourdough bakers!
Our bannetons (also called brotforms or brotformen) are handmade in Germany in small batches from high quality thick and robust wood pulp. Wood pulp is a sustainable recycled material and provides the perfect micro-porous breathable yet sturdy material for resting dough. Our bannetons are thicker than standard cane baskets. The thicker walls are designed to keep dough a consistent temperature, which is vital to a high-quality final bread product.
These proofing baskets are eco-friendly and all natural with no added chemicals. They feel extra sturdy, but they’re still lightweight and easy to maneuver. While they have no liner, the wood pulp is more naturally nonstick than cane baskets; it just needs a quick dusting of rice or gluten free flour and the dough releases beautifully. They are a bit more expensive than traditional bannetons, but the sturdy material makes them feel built to last, and they are just a lot easier to use than rattan bannetons.
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Bannetons, also called proofing baskets or brotformen are used in the baking process to help as the dough proofs, for it’s final rise and offers a support structure before you intend to bake. This is an all important piece of equipment for the serious baker.
Bannetons are often made with cane rattan, a climbing palm made from tropical rainforests and not ideal for environmental reasons. Our bannetons are made using compressed wood fibre or pulp from managed spruce in Germany and create much less negative environmental impact.
This 500g size is ideal for batards and the long smooth shape of this banneton is carefully engineered to help you create the perfect bread crust, allowing your creativity to come out while maintaining consistent quality.
For best results, upon receiving your new banneton, and before your first bake, preheat your oven to 170C and turn it *off* after 3 minutes. Place the empty wood pulp banneton in the warm oven 20 minutes, then remove it from the oven and allow it to cool off completely. It will then be completely dried out and clean. Coat it with plenty of GF flour and you’re all ready to go!
*Do not use water or soap to clean it. Cleaning is generally unnecessary when you’re using your banneton frequently.
Additional information:
Weight 300 grams
Dimensions
23 × 12 × 7 cm
Capacity - give or take 500 grams
This refers to the bread when baked, not the raw dough - so for example, this would be the weight of the amount of flour you generally use for your loaves… water not included.
Happy baking!
