Happy Sales Round Proofing Basket Banneton Brotform 11 inch

These proofing bowls are perfect for bread making. The ridges from the rattan gives the bread a lovely pattern. I now make two loaves at a time with my two proofing bowls. Each time the bread looks and tastes very professional. If I don't adequately flour the bowls, bread dough sticks to the sides, making removal very difficult. Now I know how much to flour the bowls for easy removal. To remove the dough, I place parchment paper (about 12" x 12") over the bowl, turn the bowl over so that the parchment is now on the counter. The dough will slowly drop out onto the parchment paper. Then grab opposite ends of the parchment paper (or have another person help so that all four corners of the parchment paper are held), lift the dough into the very hot Dutch oven. Cover. Place in the oven to bake. Leave the parchment paper in the Dutch over under the dough. It won't burn. When the bread is done, the rattan swirls will appear on the bread surface. Beautiful! Enjoy.

I used it for proofing my sourdough bread. The result is simply amazing. The loaf kept the shape of the basket and had a nice design all over it. I now know why my breads never had a perfect crust no matter what I did before - I did not own this basket :-) When bread is proofing in the basket, moisture from the top layer (and only from the top) gets absorbed into the basket; this generates the most pefect crust one could imagine. Any other container that is made of plastic, metal, etc. will not produce the same result. UPDATE: I have ordered a second one as it is so much better than any other alternatives. I usually bake two loafs, start eating one and freeze the other for later consumption. It saves a lot of preparation/baking time and saves on gas (oven energy). Owning one basket, I had my other loaf proofing in a pot with a linen liner. I thought it will generate a similar result with the moisture absorbing effect. Doing so created a natural experiment where I could actually compare the results side to side. The loaf proofed in the basked is markedly better! It is rounder and prettier... but also it has larger holes within the bread texture, which directly affects the quality and the taste of the bread.

I love this Banneton. I’m at the beginning of working with fermented starters and dough but this has been a nice addition to my adventure. I have noticed that I have to use a good amount of flour to coat the banneton before I place my dough in it for the final proofing; as long as it is floured well, it drops into my Dutch oven after a few seconds of being held upside down. Some of that may still be my getting use to the dough makes my process though. Overall, I am very pleased with this product and it always creates such a beautiful swirl on the top of my loaf.

This basket took my bread to a new level and I'd recommend it. I am an amateur bread maker, having recently received a sourdough starter from King Arthur as a gift. I have been letting my dough rise in a boule form on a flat surface, and wanted to try something new. I saw a video where an artisinal bread baker was using bannetons to make beautiful loaves and wanted to give it a shot. First, a note about the product name: calling it a "banneton brotform" is like saying "automobile car". A banneton is a shallow bowl used for proofing bread. Brotform is German and means "bread mold". They are essentially synonyms. I have used my banneton a few times now and I've had exactly the results I had hoped for. The spiral cane shape leaves a fantastic pattern on the loaf, and it provides great structure for the dough to rise. The wicker also draws moisture away from the dough, helping to create an awesome crust. I've given a few of these loaves away, and they get oohs and ahs. One thing to be aware of, and I don't know if it is this brand or this type of wicker in general is that there tend to be little fibers of wood that stick out. I brush them down or cut them with scissors (don't pull them, as they tend to cause large rips in the wicker). If your dough is soft, they might stick into it.

This is a duplicated review, as I purchased many sizes and shapes from different vendors. I found that all the Banneton Baskets fell under this review, and I hope the information contained is useful. These are handmade... Out of natural product... 'cept the tiny nails used to keep the shape. As are, all of them. And, as it is with all natural wood fiber products, since water was involved in-process, you may have an errant fiber on the inside, clip it off at it's root. I found none of these, within this vendor's product. From a dedicated home baker they are exactly what you want! Hint: Use "Bread flour" preferably King Arthur, to coat the inside of this basket before proofing your dough. Coat it well by using 4 fingers like a pad and run it around the inside with a little pressure, to have flour stick to the sides and into the crevices. A few times at this and you'll be a pro. All-purpose flours seem to not stick as well, and that's to any of these, from any vendor. Make sure all of the nooks and crannies are well floured. You should not see the basket on the inside (dough basket), just flour and contour. COMPLETE SUCCESS! Carefully tip & roll your proofed dough out onto your baking surface in the oven. Spray water with a spritzer and use a cast iron skillet (heated in the oven on a lower rack) and place either 1/2 cup of boiling water (at a time, and my preference), or several ice cubes. This causes steam so show caution, but the crust becomes exceptional. Do this for the first few, to 5 or 10 minutes into the baking process.

Over priced and under sized. Don't make the same mistake I made.