Rattan Banneton Proofing Basket (TCKIT-23039)

A Rattan Banneton Proofing Basket is a specialized tool used in bread baking to support and shape dough during the proofing process. Rattan is a natural material commonly used in banneton baskets. It is known for its durability, flexibility, and moisture absorption properties, making it ideal for bread baking. Rattan’s natural properties allow for proper breathability, allowing air to flow through the basket and around the dough during proofing. This helps maintain the optimal conditions for fermentation.

• Our Banneton are Handcrafted by artisans in Vietnam.
• This is very compact, lightweight, and durable.
• Non-toxic and sustainably produced.
• 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 [email protected] or leave us a message at WhatsApp: +84967485411.

Rattan Banneton Proofing Basket is a natural material known for its moisture absorption properties. It helps regulate the dough’s hydration during proofing, allowing for optimal fermentation and achieving a desirable texture and crust in the final bread.

The tightly woven pattern of rattan banneton baskets allows for proper air circulation around the dough. This promotes even fermentation, ensuring consistent flavor development throughout the loaf.

Rattan’s natural properties provide breathability, allowing air to flow through the basket. This helps maintain the right balance of moisture and prevents the dough from becoming overly moist or sticky during proofing.

When properly dusted with flour or rice flour, the woven structure of rattan banneton baskets helps prevent the dough from sticking. This makes it easier to release the proofed dough before baking, preserving its shape and structure.

Rattan Banneton Proofing Basket  often leave imprints or patterns on the dough’s surface during proofing. These imprints create a beautiful artisanal design on the crust of the bread, adding visual appeal.

Rattan is a durable material that can withstand the rigors of regular bread baking. A rattan banneton proofing basket is designed to be long-lasting, allowing for repeated use over time.

• Rattan is a natural material commonly used for banneton baskets. It is made from the flexible stems of the rattan palm, which are woven together to create a sturdy and breathable basket.
• The rattan is woven in a way that creates a textured pattern on the surface of the basket. This pattern helps the dough hold its shape and creates an attractive design on the final baked bread.
• Rattan is a porous material that allows air circulation, which is essential for proper proofing of the bread. The basket’s breathable design helps to create a favorable environment for yeast fermentation and prevents moisture buildup, resulting in a better rise and crust development.
• The shape and structure of the rattan banneton basket provide support to the dough during its final proofing stage. When the dough is placed in the basket, the natural texture of the rattan helps to absorb excess moisture and create a gentle grip, which aids in shaping the bread and creating a consistent rise.
• Rattan has natural non-stick properties, reducing the chances of the dough sticking to the basket during the proofing process. However, some bakers may choose to lightly dust the basket with flour or use a linen liner to ensure easy release of the dough.

• Before using the basket for the first time, gently wipe the interior surface with a clean, dry cloth to remove any loose debris or dust.
• To condition the rattan and minimize the chances of sticking, you can lightly dust the interior of the basket with flour. Alternatively, you can place a linen liner or cover in the basket before placing the dough.
• Rattan is a natural material that can be sensitive to moisture. After use, ensure the basket is completely dry before storing it. Avoid soaking or submerging the basket in water, as this can cause it to warp or lose its shape.
• After each use, gently shake out any excess flour or loose particles from the basket. Use a soft brush or a damp cloth to wipe away any remaining residue. Avoid using harsh detergents or abrasive cleaners, as they can damage the rattan. If needed, you can use a mild soap solution or vinegar diluted in water for cleaning, but make sure to rinse it thoroughly and dry it completely afterward.
• Allow the basket to air dry completely. It’s best to place it in a well-ventilated area away from direct heat sources. Ensure that both the interior and exterior are dry to prevent the growth of mold or mildew.
• Store the rattan banneton basket in a cool, dry place where it won’t be exposed to excessive heat or humidity. You can cover it with a breathable fabric or store it in a cotton bag to protect it from dust while still allowing air circulation.

• After each use, remove any excess flour or dough residue by gently tapping or shaking the basket. Avoid using water or soaking the basket, as it can damage the natural materials.
• Allow the basket to air dry completely in a well-ventilated area. Ensure it is thoroughly dry before storing to prevent mold or mildew growth.
• Periodically season the basket by lightly dusting the interior with flour. This helps maintain a non-stick surface and prevents dough from sticking.
• Store the banneton sourdough basket in a dry place. Use a breathable bag or cover to protect it from dust and pests. Avoid airtight containers, as they can trap moisture.
• Treat the basket gently to avoid damaging the natural materials. Avoid pressing or squeezing it forcefully, as this can distort its shape.