MASTERPROOFING® 500g Oval Banneton Basket

Fits 500g nicely great product with good baking results. Works well with both sourdough and standard loaves. Really have to pack the flour in to stop the dough from sticking, though could be an irregularity in my banneton shape. I now always use this opposed to my bread tins which now lie unused, seems easier, the dough has more freedom to expand, and a superior result.Couple of tips:After taking your bread out of the oven, turn the oven off and place the empty basket inside, the remaining heat will dry it out and remove the moisture which will stop it going mouldy.Use a dry washing up scrubber to remove the flour after use, could be cheaper and more useful to buying a banneton cleaning brush.I found doing a very deep central cut makes a very light and fluffy loaf, I use a scalpal. Makes beautiful crackling sound as the bread shrinks as it cools, thats the sign of a good loaf.

This a great size for 750g dry weight flour, made into sourdough. Gives a lovely pattern on the bread. I lightly sprayed cooled boiled water over the inside then sprinkled liberally with rice flour to stop the dough sticking. I left the basket out for a few hours to dry before using it. It worked a treat. Having used it I gave it a good brush out with a new, clean and dry pot brush and put it in the oven to dry out completely. You can't go wrong for the price and if it's looked after it should last a lifetime. I'm very, very pleased with it.

Really good - gives your bread that artisan shape. Dough will stick if youre not liberal enough with the flour!

Ive really started to get into making my own bread this year and this i thought would be an appropriate addition . made from good solid rattan i have baked in this time and time again when you tip out your proven dough it makes attractive ring patterns,worth the money. Just remember before first use spray the inside with warm water first then shake flour into it then after a few minutes gently tip out the excess flour then you are ready to prove your bread.

Excellent proving basket. I've had perfectly proven dough ever since buying this and it's partner, the round version. 'Season' the basket first by giving it a spray with water and then 'rolling' a handful of strong flour around the inside giving the inside a good coating. This not only blocks off a lot of the holes but also provides it with a good lining. After doing this just leave it to dry and shake any excess flour out. After doing that just dust the basket out after each use after that to retain the 'non stick' lining. From the on just put some flour (I use rye) on the dough before putting it into the basket. I've not had any proved dough stick to the basket since doing that and it always comes out of the basket easily.

Product well made. Sourdough proving as I type. Looking forward to baking and tasting end result. Will report back.Reporting back since purchase. Sourdough experimentation progressing. Earlier attempts would have made a nice garden wall! However, now producing lovely open-textured bread with crunchy crust. Dough put up a fight when removing from banneton for first couple of uses, but now banneton is "seasoned" it works a treat. Bread looks really professional when using banneton basket.And here's the proof! Getting the hang of it now.

This made a great difference to the shape of my sourdoughs. The shape means you get a much higher structure when you turn it out of the banneton - although it will spread to the traditional round shape once you've slashed the top of the loaf prior to baking.The shape while giving you a higher structure does mean it's more tricky to remove from banneton without a bit of sticking round the corners so you need to use loads and loads of flour.

Perfect results every time using this banneton. I overnight prove all my sourdough in these dusted with rice flour (you don't need too much) sealed in a plastic bag and in the fridge for approx 12 hours.In the morning the dough is nice and firm and just pops out of the banneton making it very easy to handle and score. Then straight into the oven with steam and you get an awesome loaf of bread.I also love the loaf shape that these bannetons give my bread.

Dice que para 500 gr. pero resulta muy pequeño

Consiglio questo cestino per seconda lievitazione del pane. Ottimo materiale senza odori. Unica cosa è che va bene per un pane "piccolo", quindi diciamo intorno ai 500 gr altrimenti risulta un po' sacrificato.

Wonderful, does the job really well!

This is a duplicated review, as I purchased many sizes and shapes from different vendors. I found that all the Banneton Baskets fell under this review, and I hope the information contained is useful. If it is, please say so, by clicking that it was "useful". The more you giveThese are handmade... Out of natural product... 'cept the tiny nails used to keep the shape. As are, all of them.And, as it is with all natural wood fiber products, since water was involved in-process, you may have an errant fiber on the inside, clip it off at it's root. I found none of these, within this vendor's product.From a dedicated home baker they are exactly what you want!Hint: Use "Bread Flour" preferably King Arthur, to coat the inside of this basket before proofing your dough. Coat it well by using 4 fingers like a pad and run it around the inside with a little pressure (to have flour stick to the sides and into the crevices). A few times at this and you'll be a pro.All-purpose flours seem to not stick as well, and that's to any of these, from any vendor.Make sure all of the nooks and crannies are well floured. You should not see the basket on the inside (dough basket), just flour and contour.COMPLETE SUCCESS!Carefully tip & roll your proofed dough out onto your baking surface, in the oven. Spray water with a spritzer and use a cast iron skillet (heated in the oven on a lower rack, centered) and place either 1/2 cup of boiling water (at a time, and my preference), or several ice cubes. This causes steam so show caution, but the crust becomes exceptional. Do this for the first few, to 5 or 10 minutes into the baking process.

Der Garkorb ist wertig verarbeitet. Die verarbeiteten Metallklammern stören optisch etwas, sind aber so tief im Material versenkt, dass sie das Brotergebnis aber nicht beeinflussen.Ich empfehle den Korb vor dem ersten Einsatz ohne Spülmittel, nur mit warmen Wasser abzuspülen und Produktionsrückstände zu entfernen.Den Korb unbedingt mit feinem Stärkemehl bestreuen bevor der Teig eingelegt wird und es wird ein absolut optimales Ergebnis erreicht.Die Brote sehen dann aus wie vom Profibäcker und lassen sie sehr leicht aus der Form stürzen.Die Form nach dem Einsatz dann einfach nur ausklopfen, bzw. mit einem groben Pinsel reinigen.Es verbleiben leichte Rückstände, die vollkommen normal sind, aber auch nicht verschimmeln, was am verwendeten Korbmaterial liegt.Die Form mit Wasser oder gar zusätzlich mit Spülmittel zu reinigen kann ich nicht empfehlen.Danach wird der Teig nämlich definitiv kleben bleiben, bzw. das Stärkemehl stark anhaften.Fazit:Gut verarbeitet, sehr gefällige Form für den Teigling und funktioniert perfekt