Supplied by Breadtopia out of Fairfield, Iowa.
Banneton/Proofing basket details:
Handcrafted by a family in Vietnam, these are the highest quality proofing baskets I have come across!
More Capacity Range Specs:
Recipe dough weight: 1.5-2.5 lbs or 680-1130 grams
Recipe flour volume: 3-4.5 cups
8.5″ inside diameter at the rim
3.5″ inside height, 4″ outside height
Keep in mind that whether the dough is made of refined flour or whole grain flour will impact how much it expands in the basket, and if you’ve arrived at the dough weight with additions like nuts and raisins or actual dough — so the ranges above are approximations.
How to Use: Dust the proofing basket with flour and the risen dough drops easily onto your baking surface. For proofing very wet doughs, as called for with the popular no knead bread recipes, for example, the optional cloth liner (see below) is the simplest solution. Working flour (rice flour is particularly effective) into the cloth liner will release wet dough.
Care Instructions: Cleaning the banneton proofing basket is usually just a matter of tapping it on the edge of your kitchen sink. If necessary, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don’t use soap.
Liner:
Give your round coiled proofing basket dual functionality with this custom sewn proofing basket liner.
When baking with very wet (e.g. no knead) doughs, we have found that working some rice flour into the the liner fabric works very well for preventing sticking to the basket.
Light flouring directly onto the basket surface is sufficient to prevent sticking with ordinary bread dough and giving your bread a classic artisan look.
100% natural, unbleached cotton fabric and stitching. Made in Vietnam.
Supplied by Breadtopia out of Fairfield, Iowa.
Banneton/Proofing basket details:
Handcrafted by a family in Vietnam, these are the highest quality proofing baskets I have come across!
More Capacity Range Specs:
Recipe dough weight: 1.5-2.5 lbs or 680-1130 grams
Recipe flour volume: 3-4.5 cups
8.5″ inside diameter at the rim
3.5″ inside height, 4″ outside height
Keep in mind that whether the dough is made of refined flour or whole grain flour will impact how much it expands in the basket, and if you’ve arrived at the dough weight with additions like nuts and raisins or actual dough — so the ranges above are approximations.
How to Use: Dust the proofing basket with flour and the risen dough drops easily onto your baking surface. For proofing very wet doughs, as called for with the popular no knead bread recipes, for example, the optional cloth liner (see below) is the simplest solution. Working flour (rice flour is particularly effective) into the cloth liner will release wet dough.
Care Instructions: Cleaning the banneton proofing basket is usually just a matter of tapping it on the edge of your kitchen sink. If necessary, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don’t use soap.
Liner:
Give your round coiled proofing basket dual functionality with this custom sewn proofing basket liner.
When baking with very wet (e.g. no knead) doughs, we have found that working some rice flour into the the liner fabric works very well for preventing sticking to the basket.
Light flouring directly onto the basket surface is sufficient to prevent sticking with ordinary bread dough and giving your bread a classic artisan look.
100% natural, unbleached cotton fabric and stitching. Made in Vietnam.
