WOOD PULP BANNETON
WOOD PULP BANNETON
WOOD PULP BANNETON
WOOD PULP BANNETON

WOOD PULP BANNETON

$32.00
( / )
Shipping calculated at checkout.

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

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:

  • Oval 650-950g : 9.25 × 5.75 × 3"
  • Round 750-1000g : 7.25 x 3"

Crafted from sustainably sourced wood pulp. A pure, natural product derived from fresh spruce wood. It’s made without chemical additives, relying solely on physical processes. This creates a fibrous material containing cellulose molecules and natural wood components like lignin, which may cause a slight yellow-brown discoloration – a testament to the unaltered state of the wood pulp.
  1. Preheat your oven to 345 F and turn it off in 3 minutes. 
  2. Place the Wood Pulp Banneton in for 20 minutes, then remove it from the oven and allow it to cool off completely. 
  3. Coat with plenty of flour and use your fingers to rub it onto the entire inside surface.
  4. Remove all excess flour and store away from direct sunlight, in a well-ventilated area.

Let the dough rest for atleast 30 minutes before shaping.

Coat both the Wood Pulp Banneton 750g bread round smooth dry after every use.

Let the Wood Pulp Banneton dry after every use

Machine wash or wipe liner clean with damp cloth. Do not use bleach. Air dry recommended but they are safe for the dryer.

You can wipe the waterproof liner with olive oil if needed to prevent any chance of sticking to enriched doughs like brioche.

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!

Never use water or soap to clean your Banneton.

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