This traditional French long linen banneton lining is ideal for artisan home baking. The porous linen lining prevents the dough from sticking to the wicker, and is removable and washable by hand at a low temperature. This oval banneton lining is ideal for regular bakers and a great extra accompaniment to the long linen wicker banneton.
After shaping the bread dough, place it upside down in the lined banneton or proving basket for its final rise. A linen-lined banneton helps to keep the bread's shape during proving and is thought to improve the bread's crust.
Just before baking, turn the loaf out of the banneton onto a floured or lined baking sheet. Slash the surface of the bread with a grignette or lame, to help the rise, and place straight into a hot oven to bake. Flour well before use, and give the linen time to dry between bakes.
Suitable for loaves up to 1kg
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