Artisan Bread Banneton Proofing Basket & Liner

The SUGUS HOUSE Banneton Proofing Basket is a great tool for proofing your homemade bread dough. Each banneton is handcrafted with love and care, using durable rattan that will be a baker's companion for years to come. Handmade of high-quality, natural rattan, these baskets comply with food safety standards, allowing you to bake healthier artisan bread.

The package includes a banneton proofing basket and a cloth liner. Please note that slight size variations may occur due to the handmade nature of the product.

The banneton provides structure for shaped loaves of bread during proofing, particularly for doughs that are too soft or wet to maintain their shape while rising. Additionally, the baskets can be used to hold fruits, vegetables, or even as a decorative handicraft, with their firm texture and beautiful horizontal lines.

To prevent sticking, wipe the inside of the basket with a damp cloth, lightly spray with water, and dust with a 50/50 mixture of rice flour and regular flour. Alternatively, you can use the included washable linen cloth.

To use the banneton, dust the interior with flour, place the shaped and kneaded dough inside, cover with a slightly damp cloth, and allow it to rise in a warm environment (not exceeding 104°F/40°C) to avoid reduced proofing and yeast death.

When the dough is ready to bake, gently but quickly turn the basket upside down, remove the dough, and place it on a baking tray. Then, bake the risen dough in the oven.

For care, avoid using the banneton in the microwave or near open flames. Clean it with a damp cloth, and note that it takes at least 3 uses to achieve a stable film that helps with moisture, temperature, and dough release.

Some hot tips: Condition the new banneton by lightly misting with water, dusting with flour, and tipping out the excess before first use. For a crispy crust, sprinkle or brush water on the bread before baking.

If you need to clean the banneton, soak it in cold water, scrub gently, and never use soap. If mold is found, bake it at 115-130°C (239-266°F) for a few minutes to kill the bacteria, then store it in a well-ventilated area.

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