Cane (rattan) bannetons have a spiral pattern that imprints onto the dough giving it that "sourdough signature". Our mini cane bannetons or bread proofing baskets are designed to hold about 165g dough during the final proof, in order to help the dough hold its shape during baking and perfect for restaurant service-sized loaves.
Usage:
Dust liberally with a non-wheat flour such as rye, or our favourite here, rice flour, to avoid sticking before carefully placing your dusted and shaped dough top-side down into your basket.
Once it has proofed (almost doubled in volume), carefully tipped out into a baking dome, Dutch Oven, onto a sheet, baking stone or your peel dusted with semolina flour and then score with a lame for baking.
If you are using a baking dome or Dutch Oven, replace the dome and place in the oven. To make things even easier, you could use a BreadMat.
Between use: allow the banneton to dry out, brush out the excess flour and store in a dry place ready for your next use.
Banneton Specification:
Dough Capacity: 165g (nominal)
Material: Cane (Rattan)
Dimensions:
Internal: 9.5x5cm (± 0.5cm) across the top
External: 11x6cm  (± 0.5cm) across the top
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Note that bannetons are NOT designed to go into your oven.
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