Proofing baskets / Bannetons

The banneton is generally used with bread doughs made from wheat flour or other flours that require a long fermentation period. The dough is placed in the banneton to let the dough rise. The grooves or patterns in the banneton allow the bread to be marked with a beautiful texture, while the weaving of the wicker or rattan helps to support the shape of the bread during rising.

Once the dough has risen, it is turned out onto a baking sheet to be baked, leaving the texture marked by the banneton on the bread. The banneton is an important tool for professional bakers and passionate home bakers who seek to create artisan quality breads with a distinctive texture and shape.