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Natural Fibre Bannetons Proving Basket (3 Styles)

$36.99

Gift Wrap Design

Standard ($4.00)

High-quality German-manufactured Bannetons. Made from natural (sustainable) conifer wood fibre

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These natural conifer wood fibre bannetons will last decades with proper care and maintenance.

The banneton supports and holds the shape of the loaf as it rises. An imprinted pattern on the inside of the bowl puts a design on the outside of the loaf. You use bannetons to prove & shape loaves of bread (yeasted or sourdough).

Features of natural fibre Bannetons

  • Size (each): 22.5cm internal top diameter x 5.5cm internal height approx.
  • Perfect for rising dough
  • It helps maintain the shape of the dough when rising
  • Creates an artisan spiral imprint
  • Made from conifer wood fibre
  • These bannetons will last decades with proper care and maintenance.
  • The dough does not stick to the bowl surface as it can/and does with cane bannetons
  • The natural wood fibre bowls have thick walls with superb insulation properties – bread will prove (rise) faster
  • Better moisture absorption by the natural wood fibre bowl (giving it back to the dough as needed) improves dough proving
  • Easy to clean, use a small hard brush to brush out surplus flour once the banneton has dried.
  • Easy to fully sanitise once a month by placing in a low-heat oven (120°C) for 20-30 minutes
  • These bowls will hold a wet dough loaf of up to 1050g. You should fill the banneton with at least 1000g* of wet dough.
  • Available in 3 imprint designs (each sold separately)
  • Made in Germany

* You will be able to fit 1 x 1kg Banneton in the Brod & Taylor Folding Prover – 2 of them when you have the accessory shelf. The resulting formed “boule” loaf fits perfectly in the base pan of the Lodge Cast Iron Combo Cooker and Double Dutch Combo. For ecological reasons this material should be favoured over cane

Style

Plain, Ridge, Weave

Use & Care

Please note you do NOT bake the bread in the banneton. The loaf is knocked out of the banneton once it has fully proved and is ready to bake in the oven either freestanding or by using the Dutch Oven (DO) method (which will give you the best bake).

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