Cane bannetons have the characteristic spiral pattern which is imprinted onto the baked bread giving the signature artisan-baked pattern. Available in a variety of sizes, all made to our specifications, all cane proving baskets should be dusted with rye flour prior to each use. When the dough is shaped and ready for its final prove, it should be placed in a proving basket and the dough proved until it is ready to go in the oven at which point, the dough is tipped out and baked.
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