High quality bannetons, brotforms or proving baskets are an essential item for the artisan bread baker. They are used to support the dough while it rises (proves) to give it improved structure, just before it goes into the oven to bake.
Bannetons come in lots of shapes and sizes to suit the requirement or whim of the baker, allowing for lots of creativity. Our bannetons are top quality: they are made either from woven cane, which is traditional and should last a lifetime, or from compressed wood-fibre which is more varied in shape and will also last many years.
Bannetons from cane or wood-fibre need only be dusted in flour (commonly rye) to prevent the dough from sticking, although a liner may be added to the cane ones, if desired. Between use, they should be stacked in a clean and dry place.
Just before it goes into the oven, the dough 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 lamé or blade).
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