Bread Baking Basket Banneton

Bread Baking Basket Banneton (TCKIT-23040)

Product Name:Bread Baking Basket Banneton (TCKIT-23040)
Material:Rattan.
Dimensions:Size S: 15 x 8 x 5 cm
Size M: 17 x 12 x 6 cm
Size L: 21 x 14 x 8 cm
Wholesale Prices:1- 5 usd/pcs
MOQ:50 pcs/style/size/color
Delivery time:around 10-30 days
Payment:T/T, L/C, PayPal, Western Union
Shipment:By Air, by Sea, by Express
Place of Origin:Vietnam
Manufactured:by THANH CONG HANDICRAFT EXPORT CO., LTD
Video:YOUTUBE
Customer Feedback:SEE MORE
Contact us:CLICK HERE

SKU: TCKIT-23040 Categories: , Tags: ,

A Bread Baking Basket Banneton, also known as a banneton or proofing basket, is a specially designed basket used in the bread baking process. It is typically made from natural materials such as cane, rattan, or wood.

The primary purpose of a banneton is to support the dough during the final proofing stage before baking. The basket’s structure allows the dough to rise while providing shape and structure to the loaf. The natural fibers of the basket also create a micro-texture on the dough’s surface, which helps create the distinctive spiral patterns associated with artisan bread.

  • Our Banneton are Handcrafted by artisans in Vietnam.
  • This is very compact, lightweight, and durable.
  • Banneton: Great to use bread mold, contain food, fast food

If you want to buy Banneton Basket or other Kitchenwares items in bulk, please email us at info@thanhcongcraft.com or leave us a message at WhatsApp: +84967485411.

 

Bannetons help shape the dough and provide structure during the final proofing stage. The basket’s contours give the dough a defined shape, whether round or oval, resulting in a more uniform and aesthetically pleasing loaf.

The rattan natural fibers of the banneton absorb moisture from the dough, which helps regulate the dough’s moisture level. This absorption can prevent the dough from becoming too wet or sticky and allows for more even rising during the proofing process.

The banneton’s woven design allows for air circulation around the dough, promoting a consistent rise. The air circulation helps prevent the dough from developing a sticky surface and encourages the formation of a desirable crust.

The banneton’s surface texture imprints on the dough as it rises, creating a beautiful spiral pattern on the crust. This pattern is often associated with artisan bread and adds visual appeal to the finished loaf.

Bannetons are traditionally made from rattan natural materials. These materials provide a breathable and moisture-absorbing surface for the dough.

Bannetons have a woven structure that allows for air circulation around the dough during proofing. The weaving pattern creates small gaps between the fibers, promoting even rising and preventing the dough from sticking to the basket.

Bannetons come in various shapes and sizes to accommodate different bread recipes and desired loaf shapes. Common shapes include round and oval, but there are also rectangular or batard-shaped options available. The size of the basket depends on the desired loaf weight or the amount of dough you plan to bake.

The inner surface of a banneton is usually textured, featuring a spiral or ring pattern. This pattern imprints on the dough as it proofs, creating the distinctive crust pattern associated with artisan bread.

Bannetons need to be dusted with flour before placing the dough inside. Some bannetons come with a cloth liner or liner sleeve that can be used to prevent sticking and aid in easy release of the dough.

  • When you acquire a new banneton, lightly dust the interior with flour and tap out any excess. This helps condition the basket and prevents the dough from sticking.
  • After each use, remove any excess flour or dough remnants from the banneton. You can tap the basket gently to dislodge the flour or use a soft brush to remove it.
  • Allow the banneton to air dry completely after cleaning before storing it. Placing it in a well-ventilated area or near a gentle heat source can expedite the drying process. Avoid using direct heat or sunlight to prevent any damage to the natural materials.
  • Once the banneton is completely dry, store it in a cool, dry place away from excessive moisture, heat, or direct sunlight. It’s best to stack or nest multiple baskets together to save space. Make sure they are well-ventilated to prevent any moisture buildup.
  • Since bannetons are made of natural materials, there is a possibility of mold growth if they are not properly cared for. To prevent mold, ensure that the baskets are thoroughly dried after each use and stored in a dry environment. If you notice any signs of mold, gently brush it off with a clean, dry brush. In severe cases, you may need to lightly sanitize the banneton by spraying it with a mixture of water and vinegar or a food-safe sanitizer. Allow it to dry completely before using again.
  • Before first use, lightly coat the interior with vegetable oil or wheat bran to create a non-stick surface.
  • Dust the interior with a thin layer of flour to prevent sticking.
  • Alternate the use of multiple bannetons to allow for proper drying between uses.
  • Avoid soaking or submerging the banneton in water.
  • Inspect the basket regularly and replace if it shows signs of damage.

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