Rattan Bread Proofing Basket, lifestyle photo

Rattan Bread Proofing Basket, Natural Wicker Banneton with Cloth Liner for Sourdough and Kitchen Storage, M or L

$22.99

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Rattan wicks the dough dry during the cold proof, which is where the crust starts.

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This rattan bread proofing basket is a banneton wound into a spiral, which leaves the ring pattern on a sourdough crust. During the cold proof the rattan wicks moisture off the dough surface, and a drier surface bakes into a crust that crackles. The cloth liner, once well floured, lets the dough lift out clean.

It lives in the kitchen and, one night a week, in the fridge. Shape the dough, dust the liner, drop it in seam side up and leave it overnight; by morning it turns out with the ring on it. Between bakes it sits with the mixing bowl and scale, among the wood, linen and cast iron that go with sourdough anyway. Banneton or proofing basket, same tool.

It is rattan with a cloth liner, in two sizes: M at 21 x 15 cm for a 500 g loaf, L at 25 x 15 cm for 750 g to 1 kg. Size it to your usual loaf. The rattan is never washed: let it dry after each bake, brush out flour and dried dough with a stiff brush, and store it dry with air around it, never in a sealed bag. Shake out the liner and flour it fresh before each proof so the dough releases instead of tearing.

Specifications

Material: Rattan

Materials and dimensions are listed under Details. Wipe clean with a soft, dry cloth and keep wood, rattan and wool felt away from standing water. For lighting, check the plug type and voltage in the variant name before ordering.

We ship to the US, Europe, Australia and New Zealand by tracked post. Most orders arrive in 8 to 15 days. Shipping is $4.95 and free on orders over $100. You get a tracking number by email as soon as your order is on its way. If your order has not arrived within 30 days, we resend it or refund you in full. Returns are accepted within 30 days of delivery, unused and in the original packaging; contact us first for a return authorization.

Rattan Bread Proofing Basket, Natural Wicker Banneton with Cloth Liner for Sourdough and Kitchen Storage, M or L

Why it earns its place

Two sizes

M (21 x 15 cm) for a 500 g loaf, L (25 x 15 cm) for 750 g to 1 kg. Match it to your usual recipe, not the biggest loaf you might bake.

Wicks during the cold proof

Rattan draws moisture off the dough surface in the fridge overnight, which is what lets the crust bake up crisp.

Cloth liner

Flour it well before the first use so the dough lifts out clean. The banneton is what gives sourdough its spiral ring.

In your home

This lives in the kitchen and, for a night a week, in the fridge. Shape the dough, dust the liner, drop the dough in seam side up and leave it for the cold proof. In the morning it turns out onto the peel or the parchment with the ring already on it.

Between bakes it sits on the shelf with the mixing bowl and the scales. The rattan suits a kitchen with wood, linen and a cast iron pot on the hob, which is the kit that tends to go with sourdough anyway. Buy the size that matches the loaf you actually make.

Materials and quality

The basket is rattan, wound into the spiral that leaves the ring pattern on the crust. Rattan wicks: during a cold proof it pulls moisture from the surface of the dough, and a drier surface is what gives a sourdough crust its crackle. The cloth liner sits inside and, once floured well, releases the dough cleanly. Two sizes, M for a 500 g loaf and L for 750 g to 1 kg, so the dough fills the basket properly and holds its shape.

Care and everyday use

Never wash the rattan. After each loaf, let it dry out, then brush the flour and dried dough out with a stiff brush. Store it somewhere dry with air around it, not in a sealed bag. Shake the liner out and give it a fresh dusting of flour before the next proof. A well floured liner is the difference between a clean release and a torn loaf.