Coiled rattan, twenty two centimetres across, for a 750 gram to 1 kilo loaf. The rattan draws moisture out of the surface of the dough during the final proof, which is what gives you a skin dry enough to score cleanly and a crust that blisters. The spiral it leaves on the loaf is the side effect, not the point.
Features
- Natural coiled rattan, no glue and no varnish
- Takes a 750 g to 1 kg dough
- Dries the surface during the proof so the loaf scores cleanly
- Linen liner included for a smooth sided loaf
- Leaves the spiral pattern rattan is known for
- Stacks with a second basket
Specifications
| Type | Round banneton proofing basket |
|---|---|
| Material | Natural coiled rattan, cotton linen liner |
| Top diameter | 22 cm (8.7 in) |
| Base diameter | 12 cm (4.7 in) |
| Depth | 8.5 cm (3.3 in) |
| Dough weight | 750 g to 1 kg (1.7 to 2.2 lb) |
| Liner | Included, removable and washable |
| Weight | 220 g (7.8 oz) |
| Construction | Coiled, no glue or varnish |
| Care | Brush out dry, never wash |
Care and cleaning
- Never wash a banneton. Let it dry fully, then brush the flour out with a stiff dry brush.
- Dust it generously with rice flour before the first few uses; rice flour does not absorb water and will not glue itself in.
- If it ever smells musty, put it in a 100 C oven for ten minutes and let it cool. The liner can be machine washed.
What is in the box
- 1 x round rattan banneton
- 1 x linen liner
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