Bannetons, brotforms or proving baskets are used to support the dough while it rises (proves) to give it improved structure and crust pattern, just before it goes into the oven to bake.
These wicker bannetons come complete with an attractive, removable and hand-washable, linen liner. They need only to be dusted in flour (rye is best) to prevent the dough from sticking. Between use, they should be stacked in a clean and dry place.
Find out more about choosing, using and caring for wicker bannetons on our blog.
Just before the risen dough goes into the oven, it is tipped out of the banneton for baking and it is usual for a pattern to be cut into it for improved crust and enhanced appearance using a tool called a grignette (a handled lame or blade).
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Banneton Specification |
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Dough Capacity (approx) |
1kg |
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Material |
Lined wicker |
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DxH (cm) (internal approx) |
24 x 8 |