Its natural wicker weave allows the dough to retain its shape during rising and helps regulate surface moisture. It also leaves the characteristic marks of the banneton on the dough, giving the homemade bread its authentic baker's bread appearance.

With its oval shape of 28 x 13 cm , it is particularly well-suited for making oblong or oval loaves. It naturally finds its place in a home baking routine, from preparing the dough to shaping and baking.

To use your banneton, lightly flour the inside before placing the shaped dough inside. After the proofing phase, carefully turn the banneton over to transfer the bread to your baking tray, then score the top before baking.

A simple and traditional accessory for those who wish to make their own bread at home , work on their shaping and rediscover the appearance of a real artisanal loaf.

The highlights

• oval bread banneton
• Dimensions: 28 x 13 cm
• Wicker
• Ideal for homemade bread
• Suitable for home baking
• For the rising and proofing of the dough pieces
• Ideal for sourdough breads
• Suitable for country loaves and oval loaves
• Helps maintain the shape of the dough during rising
• Traditional braiding leaving pretty marks on the dough
• Bakery accessory for shaping bread

How to use a bread banneton?

Lightly flour your banneton before placing the shaped dough inside. The basket then accompanies the final fermentation stage, called proofing , maintaining the shape of the bread before it goes into the oven.

The banneton is not a baking mold: the bread is removed from the mold before being baked . It serves to support and shape the dough during its rising. It is precisely this function that makes it an essential accessory for home baking.

What type of bread is it for?

This oval wicker banneton is particularly suitable for preparing loaves of bread shaped long or oval, including:

• sourdough bread
• country bread
• wholemeal bread
• cereal and seed bread
• traditional homemade bread
• long-fermentation breads

The oval banneton is notably used to hold the dough during the final fermentation before baking, including for sourdough breads.

Interview

After use, remove any flour residue and allow the banneton to air dry completely before storing. Avoid washing it regularly with large amounts of water to preserve the wicker.

Product information

Material: wicker
Shape: oval
Dimensions: 28 x 13 cm
Use: rising, fermentation and proofing of bread dough