Worldwide Shipping |
0 £0.00

You have no items in your shopping basket.

500g / 1lb Dishwashable Rectangular Banneton

500g / 1lb Dishwashable Rectangular Banneton

SKU: BB-1076 | Product Shipped Worldwide

Please review your basket for availability

From: Exc VAT: £7.50 Inc VAT: £9.00

To: Exc VAT: £9.29 Inc VAT £11.15

Price as configured: Exc VAT: £7.50 Inc VAT: £7.50

500g / 1lb Dishwashable Rectangular Banneton
500g (approximately 1lb) rectangular banneton for proving dough, made from dishwashable plastic.
500g / 1lb Dishwashable Rectangular Banneton   +£0.00

* Required Fields

  • Buy 5 with 10% discount each
  • Buy 10 with 15% discount each
  • Buy 50 with 20% discount each
  • Buy 100 with 25% discount each

Price as configured: Exc VAT: £7.50 Inc VAT: £7.50

Product Description


    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.

    Bannetons come in lots of shapes, sizes and materials to suit the requirement of the baker, allowing for lots of creativity. These bannetons are made from robust plastic, are stackable and dishwashable. They are well-suited to to those with limited storage space and want the benefit of not having to clean them by hand. 

    They should either be lightly coated in vegetable (or sunflower) oil to prevent the dough from sticking to the banneton, or they should be lined with an optional liner. Just before the dough goes into the oven, it is tipped out of the banneton when typically a pattern is cut into it for improved crust and enhanced appearance using a tool called a grignette (a handled lame or blade).


    Banneton Specification
    Dough Capacity

    500g / 1.1lb



    Internal Dimensions Length x Width x Height:  27 x 12 x 6.5 cm (± 0.5cm) Measured at the top
    External Dimensions Length x Width x Height:

    29 x 13.5 x 7 cm  (± 0.5cm) Measured at the top

    Baking Comments:

    Put the dough into the banneton for its final prove, dusting it with rye (or another preferrably non-wheat) flour to avoid sticking. If using a baking stone, gently tip the dough from the banneton onto a peel dusted with semolina flour and slide onto the baking stone. If you are using a La Cloche, tip the dough onto the La Cloche base, replace the dome and place in the oven.


Additional Information

    Additional Information

    Dropship Product? N/A
    Delay N/A
    Show shortcut in POS N/A
Customer Questions
  Use spaces to separate tags. Use single quotes (') for phrases.

You may also be interested in the following product(s)