Bread Proofing Basket Set for beginner and Professional Baker

ONE SET MEET ALL YOUR NEED!

Oval and round proofing baskets allow you to make different shapes of bread simultaneously.

Quality and functional baking tools for you to finish the baking process.

Perfect for beginner or professional baker to make beautiful and tasty bread.

• Indroduction: 9 Inch Round & 10 Inch Oval Cane Sourdough Baskets with Bread Lame + Dough Scraper + Linen Liner + Basting Brush
• Natural Rattan Cane Material – Our banneton bread proofing baskets are made of Indonesian natural rattan cane, which are smooth, no splinter, non-stick, no chemical ordor and not easy to mold. Moreover, they could perfectly wick moisture away from the dough surface and improves the appearance of the bread.
• Two Shapes Proofing Baskets Set – You will get a 10L x 5.7W x 3.5H inches oval proofing basket and a 9L x 9W x 3H inches round banneton basket with washable linen liner to make loaves simultaneously in different shapes. Each basket can hold up to 2 pounds of bread dough.
• Easy To Clean After Using – The smooth surface of the rattan cane allows you to remove any excess flour from inside of the bread baskets easily after using. You can also let the remaining stuck dough dry and take it off by a stiff brush. Use the linen liner for even easier cleaning.
• Easy To Use For Any Recipe – After fully dusting, the dough will easily stay in shape and slip out smoothly onto baking surface. Ideal for any recipe including flour water salt, sourdough and yeast. Suitable for home use bread baking, professional artisan bakers and bread shop.
• Comes With Essential Tools – We have prepared all the necessary tools for you to make beautifu proofing breads include a bread lame to help control the expansion of the bread as it bakes and make beautiful patterns, a dough scraper to manipulate dough and clean surfaces and a silicone basting brush for dusting flour.

Why use our bread proofing Banneton?
Our Bannetons made from natural Indonesian rattan cane and lined wicker ones work by creating a slightly humid micro-climate between the dough and the banneton during proofing. As the dough dries it creates a skin, and this is what makes a superb traditional crust on artisan bread.