Delivery time 48/72 hours (Pre-orders, holidays and islands excluded)
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Rectangular cane banneton
Rectangular proofing basket for rising dough, five sizes available.
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Bread leavening baskets, available in five sizes, ideal for achieving the classic design of rustic bread.
The Rectangular cane banneton are hand-built using natural wood, thus not treated with chemicals:perfect for food contact. The baskets are very sturdy,so they will last over time, and allow the dough to develop upward. Our baskets for leavening bread feasily stackable make them space-saving in the lab or in the home.
The rattan basket gives classic rustic bread ribbing, plus the manual weaving of the fibers lets the dough breathe during leavening through the gaps between one weft and the other. IIn addition, the porosity of the wicker better absorbs moisture from the dough to make it crispier at the end of preparation: in the case of particularly watery doughs, it is advisable to attach a linen liner to the bread-rising basket.*
To prevent the dough from sticking to the proofing basket, and consequently compromising its use, it is advisable to flour it well with semolina or rice flour, or, even better, to brush it with water and cornstarch.
*linen lining can be purchased separately.
CREDIT CARDS
PAYPAL (Payment in 3 installments without interest for orders over €30)
KLARNA (Payment in 3 installments without interest for orders over 35 €)
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When in stock, the delivery time for the product is 1-3 working days. For pre-orders (products that are not in stock, but can still be ordered on the website), times may vary depending on supplier availability.
How to keep bread leavening baskets in good condition?
- Before using it, lightly spray the inside of the leavening baskets with a little water and sprinkle with flour (preferably use 50 percent potato starch).The coating created by the flour will provide extra protection to the basket during the leavening of the bread. You can also use an enzyme-releasing spray to protect the wood fibers without losing their breathing properties and moisture regulation.
- Dry the leavening baskets after work, such as on racks or in an oven at a temperature of up to 160°C for 5 minutes.
- Clean the bread leavening baskets every 4 weeks with a cleaning brush (do not use water).
- Carefully clean the bread leavening baskets with water about every 6 months (as needed) and dry them in an oven at 130-140°C for about 15 minutes. Refresh the layer of release agent only once a year after oven drying.
