IRREGULAR WOOD PULP BANNETON

$14.50

Shipping calculated at checkout.

SIZE

Quantity

We are so excited to finally be carrying hand-made Wood Pulp Bannetons from Germany!

These bannetons are handmade and do vary slightly from one another. However, we did receive some that are IRREGULAR if you will. They are fully functional. Please see pictures before purchasing. These are non-returnable.

For nearly two centuries, the bread banneton (proofing basket) have been a baker’s trusted tool. This artisanal banneton is ideal for both home bakers and professionals that want the perfect crust time and time again.

Highlights:

Superior Heat Retention: Wood pulp helps maintain a stable temperature during the dough’s rise.
Effortless Dough Release: The smooth surface of wood pulp prevents dough from sticking, unlike the grooves in rattan bannetons.
Optimal Moisture Management: Wood pulp’s natural absorbency helps regulate moisture for optimal dough fermentation.

Options: *internal dimensions*

Oval 650-950g : 9.25 × 5.75 × 3"
Oval 1Kg: 10.25 x 5.75 x 2.5"
Round 750-1000g : 7.25 x 3"

*Item is excluded from all promotions and sales.*

Please note: Banneton Cover Size M is a snug fit on 1kg Banneton

First Use

Preheat your oven to 345° F and turn it off in 3 minutes.
Place the Wood Pulp Banneton in for 20 minutes, then remove it from the oven and allow it to cool off completely.
Coat with plenty of flour and use your fingers to rub it onto the entire inside surface.This creates a non-stick layer and helps the dough release easily later.
Remove all excess flour and store away from direct sunlight, in a well-ventilated area.

Instructions

Let the dough rest for atleast 30 minutes before shaping.

Coat the Banneton and the final shape dough in flour to avoid sticking.

Warnings

Never use water or soap to clean your Banneton.

Do not use in the oven or microwave or to cover hot dishes immediately from the oven.

If you use your oven for drying, make sure it is off – use residual heat only

Item is not returnable.