Bulka Small Oval 500g Banneton Bread Proofing Basket Pressed Wood Pulp Brotform - Plane Non-Stick Batard Sourdough Banneton Basket, Made in Germany.

The crust on my gluten free bread is phenomenal with this proofing basket! Here’s my recipe for one loaf that fits perfectly in the 500g size. Gluten free breads need to be smaller sized to have the best shape.Gluten Free Rustic Yeast Bread Recipe 1 ¼ cups (195 g) buckwheat flour (Anthony’s brand), ¾ cups (135 g) potato starch (Anthony’s brand), ¾ cups (120 g) brown rice flour (Anthony’s brand), 1/3 cup (26 g) whole psyllium husk (Organic India brand), 1 ½ teaspoons salt, 1 Tablespoon apple cider vinegar, 1 packet active fast-rise yeast (2 ¼ tsp), 2 cups warm water (95-105 F), 2 Tablespoons honey or sugar (for yeast proofing). Proofing the yeast— Sprinkle yeast onto the surface of the warm water mixed with honey or sugar and set aside for 10 minutes or until foamy. If yeast doesn’t become bubbly, start over with new yeast.Mixing— Mix all dry ingredients to a mixing bowl of a Kitchen Aid styler mixer. Add wet ingredients and mix on med-high speed with the regular paddle for 3 minutes until dough comes together in a ball. If you’re mixing by hand, split the warm water between the yeast and psyllium so you will mix the psyllium into 1 cup of the water and let sit 10 minutes until fully hydrated before mixing.Rising step— Generously flour the proofing basket with rice flour and gently scrape the dough into the basket shaping to fill it. Dough should be sticky, so sprinkle flour on top. Cover with a cotton cloth and let rise in a warm place for 30-60 minutes, while oven is preheating, until loaf is 30-50% larger. The high water content of gluten free bread dough means yeast grow fast and it will never double in size due to lack of gluten. Once risen, tip the loaf onto a piece of parchment paper on a bread peal and make three to four ¼ inch deep score marks across the top with a bread lame or razor blade.Baking— Preheat oven to 475 degrees Fahrenheit with a pizza stone in the center. Remove cover and slip the parchment paper with the loaf onto the stone. Immediately dump a cup of water into bottom of oven, close the door, and reduce temperature to 450 F. Bake for 25-35 minutes until bread reaches an internal temperature of 200-205 degrees and is a medium brown color. Slip the bread onto a wire rack and allow to cool for an hour for the texture to develop.

I love these bannetons so much! I proof my dough in the fridge for 24 hours in these and my loaves have been perfection since switching from the traditional rattan types. I always worried about wood splinters with those, so I never used them without a liner. You do not need a liner for these. The dough does not stick at all, and the size works for both a small loaf and regular loaf. My bread looks so much better since switching, and I think a big reason is a lot of moisture is removed during cold proofing due to the material these are made of. I do put them in the oven while it is cooling after baking so no mold forms on them. These are extremely well made and should last for many years.

Shipping was extremely fast. The product is exactly as described if you’ve never used the wood pulp basket to prove your bread I highly recommend these.

This is one of the best bananton. It is perfect size and is nonstick .

These are a little high priced, but for the price they are a great quality. I’m a bread baker and I used to have all the old rattan type and I’m switching all of them over to this type. I’ve not had any problem with sticking as long as you dust them With flour prior to use. I highly recommend these.

These are expensive but nice quality and should last forever. The wood pulp does a good job of wicking away the correct amount of moisture during cold retarding of sourdough in the fridge. One caveat: dough will stick to wood pulp more than a rattan banneton with or without a liner. I find myself using extra rice flour or semolina when that isn’t usually necessary with my rattan baskets.

I now own 13 of these pressed spruce bannetons and am planning to buy four more for my small baking business. That alone should tell you how superior they are to any other material. I tried going the cheap route with the rattan versions with the linen insert but the final loaves were inferior. The key to using these is to dust it with rice flour before putting your dough in. To keep them from molding you must dry them after use. 200F for 30 minutes then cool before storing. The reason they out perform others is because the pulp absorbs moisture from the skin of the dough which helps keep its shape. Sure their expensive but with proper care they’ll last a very long time.

The media could not be loaded. If you’re looking for a reliable, well-crafted banneton for your sourdough or artisan breads, this wood pulp option delivers excellent results every time. They are the ideal size for 500g flour or smaller loaves, ensuring even fermentation. They are lightweight and easy to handle. I know they are a splurge compared to other options, but they support optimal dough aeration for better rise and texture.