8.2 inch Oval Long Banneton Brotform Bread Dough Proofing Rising Rattan Handmade Basket with Linen Liner Cloth - 21 x 14 x 8cm

I use this every day as I bake daily and it is perfect. Just make sure to clean off excess flour and they’ll last a very long time. Material is really good and better to previous ones that had tiny splinters. The lining is good quality but admittedly I don’t use it as I typically like the grooves the banneton leaves.

A perfect sourdough banneton for small batch sourdough loaves (around 600g). Sturdy and with a handy cover; easy to clean and leaves a nice circular indentation on the top of the loaf.

Smaller than I thought but nevertheless a useful size for a small loaf. Leaves a nice pattern on the sides

I'm new to bread making, and I prefer bread made without a tin. I had a look on the internet, and these Banneton baskets looked like just what I needed to keep the bread in shape before it goes in the oven.I've got the 23x14x8cm one, and it's just right for a loaf that uses 500gm of flour. I've used it with different types of flour, and it produces a really nice shape of loaf.I bake my bread on a pizza stone in the oven, so I have learned to put the loaf in the basket upside down for the final prove. That way I can carefully place it on the stone and turn the loaf out like a sandcastle, with the minimum of disturbance to the dough.My basket came with a linen liner, which is really good. The dough doesn't stick to the liner and it makes it really easy to turn the dough out. You are not supposed to wash the liner - just brush it and let it dry naturally.There is something very satisfying about making bread the way my grandma did, using a basket with a clean tea towel over it. Unfortunately we don't have an old valve TV set to keep it warm while it proves. I do have a valve guitar amp though. I wonder if Heavy Metal music helps bread rise...

I've used round bannetons for some years with good success and decided to treat myself to an oval one. The first I bought was smaller than I am expected so I bought this bigger one.The proportion surprised me in that it is longer that the 8" size but not proportionally wider. The rattan cane itself is split slightly in places and I've had to trim off some splintered bits.My main grievance with the banneton I received is that it has not been built up carefully from the base. The walls do not sit cleanly one on top of the previous band so there are undercuts between the rows. I'm not referring to the natural ridges due to the round profile of the cane. I mean two or three of the upper rows sit vertically slightly proud of the preceding row so the bread dough traps under the overhang thus formed.As is usual with a cane or textured banneton, to have the pattern transferred to the loaf, one puts the shaped dough to proof into the well-floured banneton. It ought to turn out easily when proofed. The undercuts on this banneton prevent the clean release of the dough. Easing the dough from underneath the cane deflates the dough and spoils the bread. I've had three different baking attempts with this product and been unable to get it to release the dough properly, despite heavy use of rice flour before loading the shaped loaf. I regret having bought it.

I’m a first time sourdough baker, this was just what I needed.

Its steep sides really help mould the dough into a tall shape before baking. I can fit 900g doughs in and they nearly come to the top, I'd be happy to use it for smaller doughs because the shape isn't too splayed: my old basket was larger and flatter, meaning it wasn't much good unless I made doughs which rose to the rim.

Great size but base not flat so they tip over when full of dough. Not stable

Parfait pour faire lever toutes mes pâtes. Ne regrette pas mon achat.

Las fotos ponen el bol grande y no lo es, es tan pequeño como para una parte de pan de hamburguesa si no mas pequeño aún. La descripción no es exacta no es lo que necessitaba

Prodotto resistente, di qualita notevole, facile da usare e pulire. Permette una lievitazione più regolare per forme di pane perfette.

Après 3 emplois, volume suffisant pour faire lever environ un Kg de pâte, poche en tissus enlevée, fait une panière de table présentable. Apparemment plus solide que les paniers classiques qui, après quand même quelques années de service, abandonnent progressivement des débris un peu partout.. et surtout sur la table ou l'on travaille la pâte, ce qui transforme tout pain ou pâtisserie en galette des Rois !