Sourdough Rattan Basket (TCKIT-23042)

A Sourdough Rattan Basket, also known as a banneton or proofing basket, is a specialized tool 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 woven structure allows air circulation around the dough, promoting even fermentation and rising. It also absorbs excess moisture from the dough’s surface, helping to develop a desirable crust texture.

• 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 [email protected] or leave us a message at WhatsApp: +84967485411.

Rattan baskets are known for their moisture-absorbing properties. They help regulate the moisture content of the sourdough dough during proofing, preventing it from becoming overly wet or sticky. This contributes to better texture and crust development in the final baked loaf.

The woven rattan structure of the basket allows for proper air circulation around the sourdough dough. This promotes even fermentation and rise, resulting in a well-developed flavor and an evenly textured crumb.

Sourdough rattan baskets come in various shapes and sizes, allowing you to shape your sourdough dough into different loaf styles, such as round, oval, or batard. The basket’s shape and support help the dough maintain its desired form during proofing.

The distinctive spiral or ring-shaped patterns imprinted by the rattan basket onto the dough during proofing contribute to the artisan appearance of sourdough bread. These patterns add visual appeal to the crust of the baked loaf.

Sourdough rattan baskets are typically made from natural rattan, a material known for its moisture-absorbing and breathable properties. Rattan allows proper airflow and helps regulate the moisture content of the sourdough dough during proofing.

The rattan baskets have a woven structure, which promotes optimal air circulation around the dough. This ensures even fermentation and rise, contributing to a well-developed flavor and texture in the final sourdough loaf.

Sourdough rattan baskets come in various shapes, including round, oval, rectangular, or batard, allowing for versatility in shaping different sourdough loaf styles. Different sizes are available to accommodate varying dough quantities.

Rattan has natural moisture-absorbing properties, helping to regulate the moisture content of the sourdough dough during proofing. It prevents the dough from becoming too sticky or wet, promoting better crust development and texture.

The woven rattan structure of the basket imprints distinctive patterns on the dough’s surface during proofing. These patterns, often spiral or ring-shaped, contribute to the visually appealing crust of the baked sourdough bread.

Before using your new sourdough rattan basket, lightly dust the interior with flour to prevent sticking. Tap out any excess flour.

After each use, remove any excess flour or dough remnants from the basket. You can tap the basket gently to dislodge the flour or use a soft brush to remove it.

Allow the rattan basket to air dry completely before storing it. Place it in a well-ventilated area or near a gentle heat source to speed up the drying process. Avoid using direct heat or sunlight, as it can damage the rattan material.

Once the basket is 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. Ensure they are stored in a well-ventilated area to prevent any mold or mildew growth.

Before first use, it’s beneficial to season the basket. Lightly spray or brush the interior of the basket with water, then dust it with a thin layer of flour. This process helps condition the rattan and create a natural non-stick surface.

Before placing the dough in the basket, ensure it is properly floured to prevent sticking. Dust the interior of the basket with flour, tapping out any excess. This helps create a barrier between the dough and the basket, facilitating easy release.

Handle the sourdough rattan basket with care to avoid any damage or deformation. Support the base of the basket when moving or transferring the dough to prevent undue stress on the sides or rims.

After each use, remove any excess flour or dough remnants from the basket. Gently tap the basket or use a soft brush to remove the debris. Avoid using water to clean the basket, as it can damage the rattan. If necessary, wipe the basket with a dry cloth or brush to remove any remaining residue.