500g / 1.1lb Oval Cane Proofing Basket

17,262,691 $

500g / 1.1lb Oval Cane Banneton or Proofing Basket

Cane (rattan) bannetons feature a spiral pattern that imprints onto the dough, giving it a distinctive “sourdough signature.” Designed to hold approximately 500g / 1.1lb of dough during the final proof, these baskets help maintain the dough’s shape while baking.

Usage Instructions

Preparation: Dust the banneton generously with a non-wheat flour (preferably rice flour) to prevent sticking.
Proofing: Place your shaped dough top-side down in the dusted basket. Allow it to proof until nearly doubled in volume.
Baking: Carefully tip the dough into a baking dome, Dutch Oven, or onto a sheet/baking stone dusted with semolina. Score the dough with a lame before baking. If using a baking dome or Dutch Oven, replace the cover and place it in the oven.
Post-Use Care: After use, allow the banneton to dry, brush out excess flour, and store in a dry place for future use.

Banneton Specifications

Dough Capacity: 500g / 1.1lb (nominal)
Material: Cane (Rattan)
Dimensions:
- Internal (LxWxH): 22x13x7.5cm (± 0.5cm)
- External (LxWxH): 23.5×14.5x8cm (± 0.5cm)

Note: Banneton is not designed for oven use.

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Danh mục: Cane Bannetons or Proofing Baskets

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500g / 1.1lb Oval Cane Banneton (Proofing Basket)

Cane (rattan) bannetons function a wonderful spiral sample that imprints onto your dough, giving it that particular “sourdough signature.” Our oval cane bannetons, or bread proofing baskets, are particularly designed to carry roughly 500g / 1.1lb of dough throughout its remaining proofing stage, serving to it keep form whereas baking.

Dimension Information

Utilization Directions:

Preparation: Mud the banneton generously with a non-wheat flour corresponding to rye or, our private favourite, rice flour. This helps stop sticking.
Dough Placement: Fastidiously place your dusted and formed dough, top-side down, into the basket.
Proofing: Permit the dough to proof till it has practically doubled in quantity.
Baking: Gently tip the proofed dough onto a baking dome, Dutch Oven, baking sheet, baking stone, or peel dusted with semolina flour. Rating the dough utilizing a lame earlier than baking.
Utilizing a Baking Dome/Dutch Oven: If utilizing a baking dome or Dutch Oven, change the dome and place it within the oven. For added comfort, think about using a BreadMat.

Upkeep:

After every use, enable the banneton to dry out fully.
Brush out any extra flour and retailer it in a dry place, prepared to your subsequent baking session.