Square Banneton Proving Basket
Part of traditional breadmaking, this square banneton proving basket will help you create superb loaves at home.
The natural rattan cane helps support the dough’s shape and create a perfect crust as it proves, while the classic spiral pattern gives an attractive look to the finished baked bread.
Designed to hold up to 1kg dough during its final prove.
Not intended as a baking vessel; dough should tipped out of the banneton when it is time for it to be baked in the oven.
An essential piece of kit for sourdough enthusiasts.
Try making our favourite SEVEN SEED SOURDOUGH BREAD recipe at home with sourdough starter from our own Bakery at Daylesford. For top breadmaking tips, watch THIS VIDEO from the Daylesford Cookery School.
24 x 24 x 8cm height
natural rattan cane
- Before you use the proving basket for the first time you should lightly dust it with flour and leave it for 12 hours. Then dust it with flour before use every time.
- Cleaning your proving basket after use – you need to let it dry out, this will normally take 24 hours. When it is dry, use a stiff bristle brush to remove any dry dough and old flour. Then it should be stored in a well ventilated place.
- If you wish to wash the baskets you should use cold water with a little vinegar in it. Soak for a few minutes and then scrub the basket very gently. DO NOT USE SOAP. You will need to dry the basket well before using again.
- The baskets can be dried out in an oven set at no more than 100 degrees Celsius for about 5 minutes with the door open. Then it should be stored in a well ventilated place.
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