eoocvt Agile-Shop 9 inch European Style Triangle Shaped Banneton Brotform Bread Dough Proofing Rising Rattan Basket with Linen Liner Cloth

I really love using a banneton. It will not make your bread magically more delicious, but it will make it prettier and also crustier (especially if you lightly spray your oven walls with water right as you put it in, and one more time half-way through, to create a bit of steam). I use it for a second rise, after shaping the loaf (I use the regular Pyrex bowl for the first rise). If your banneton is properly "conditioned", your dough will always be released easily onto the baking sheet.If this is your first banneton: to prepare it for its first use, lightly spray it with water, then generously flour it, and removed all excess flour. If it happens to be hot and sunny outside, put it in the sun until it dries (otherwise, use a 150-175F oven for an hour). When it's perfectly dry, cover it with the linen cover and put it away. The secret to successful use of banneton is to flour it really well to ensure a smooth release of the dough. So before placing the shaped loaf into the banneton for the second rise, you want to generously flour it one more time (again, removing excess flour). That should ensure an easy release of your loaf.It might be worth noting that the 8.2-inch measurement is of the top of the banneton, so it might look quite a bit smaller than you may envision it. It produces a lovely medium-sized loaf.And another thing: you don't need to wash this your banneton after every use. In fact, with proper care, you might not have to wash it at all, or at least, not very often.

This is a well-made banneton with a well-fitted linen liner. It is the perfect size for my Lodge Combo Cooker. The interior dimensions at the top are 7.25" long, 5" wide, and 2.5" deep. The first sourdough I made in it weighed 1,022 grams (by guesstimate), and the fully risen dough overfilled it by a lot, so I'll reduce the dough weight by 10% next time. I like everything about it, but especially the depth. That first loaf turned out larger than I had anticipated. It could have easily fed 6-8 people.

.. it’s my bad, i should have considered the measurements first.I bake sourdough breads and this is my 2nd banneton ( i have a round one for boules ).. and i thought it could handle around 800g of dough weight.. maybe 600g, since when i tried proofing, my dough overflows.The linen it came with also tore up within a month or so.. no biggie, i had to sew it up again.Overall still not bad.

These were the perfect size for my new ciabatta bread hobby. I didn't like the wet dough flattening out so much during the second proof and these (I bought two) were the perfect size (10 inches). Also I floured the cloth liner with rice flour. No wet sticky loaves have stuck yet--that was the goal. Perfect for wet dough breads such as ciabatta and sour dough.

I have been using a round Banneton for sometime with a round cast iron Dutch oven. Decided it was time to branch out! This Banneton is well built and works as intended. I do not use the liner as I have always had good luck dusting the basket with rice flour. The liner can be used as a cover during proofing.