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Square cane banneton
Square cane proofing baskets for bread, two sizes available.
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Square bread proofing baskets, available in two sizes, are ideal for achieving the classic rustic bread design.
The rattan bread proofing baskets are hand-built using natural wood, not treated with chemicals, ideal for food contact. The rattan baskets are very sturdy, so they will last over time, and allow the dough to develop upward. Our bread proofing baskets are easily stackable to save space in the workshop or at home.
The square rattan basket gives the classic rustic bread ribbing, plus the manual weaving of the fibres lets the dough breathe during proofing through the gaps between one weft and the other. In addition, the porosity of the wicker absorbs moisture from the dough to make it crispier at the end of preparation: in the case of particularly watery doughs, it is advisable to pair the bread proofing basket with a linen liner.*
To prevent the dough from sticking to the basket, and consequently compromising its use, it is advisable to flour it well with semolina or rice flour, or to brush it with water and cornstarch.
*Linen liner can be purchased separately.
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When in stock, the delivery time for the product is 1-3 working days. For pre-orders (products that are not in stock, but can still be ordered on the website), times may vary depending on supplier availability.
How to care for bread leavening baskets?
- Before using it, lightly spray the inside of the leavening baskets with a little water and sprinkle with flour (preferably use 50 percent potato starch).The coating created by the flour will provide extra protection to the basket during the leavening of the bread. You can also use an enzyme-releasing spray to protect the wood fibers without losing their breathing properties and moisture regulation.
- Dry the leavening baskets after work, such as on racks or in an oven at a temperature of up to 160°C for 5 minutes.
- Clean the bread leavening baskets every 4 weeks with a cleaning brush (do not use water).
- Carefully clean the bread leavening baskets with water about every 6 months (as needed) and dry them in an oven at 130-140°C for about 15 minutes. Refresh the layer of release agent only once a year after oven drying.
