This is a traditional cane-style proving basket, for artisan home baking. After shaping the bread dough, place upside down in the round cane banneton or proving basket for its final rise. When dusted with flour, the banneton will create a classic spiral pattern on the loaf's surface - most often seen on sourdough loaves.
Use a bread proving basket to help keep the bread's shape during proving. Also, because water is wicked away from the dough surface during the prove, the banneton is thought to help develop a better crust. Before the first use, spray with water and sprinkle well with flour.
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 dry well between bakes.
The small banneton for 750g loaves is 20cm dia x 8cm deep
The large banneton for 1kg loaves is 25cm dia x 8cm deep
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