High quality bannetons, brotforms or proving baskets are used to support the dough while it rises (proves) to give it improved structure and crust pattern, just before it goes into the oven to bake.
This banneton supports dough in a ring or couronne shape.
Find out more about choosing, using and caring for cane bannetons on our blog.
Just before the risen dough goes into the oven, it is tipped out of the banneton for baking and it is usual for a pattern to be cut into it for improved crust and enhanced appearance using a tool called a grignette (a handled lamé or blade).
|Dough Capacity (approximate)||1kg / 2.2lb|
|DxH (mm) approximate||295x95|
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