500g Oval Banneton Basket

Fits 500g nicely great product with good baking results. Works well with both sourdough and standard loaves. Really have to pack the flour in to stop the dough from sticking, though could be an irregularity in my banneton shape. I now always use this opposed to my bread tins which now lie unused, seems easier, the dough has more freedom to expand, and a superior result. Couple of tips: After taking your bread out of the oven, turn the oven off and place the empty basket inside, the remaining heat will dry it out and remove the moisture which will stop it going mouldy. Use a dry washing up scrubber to remove the flour after use, could be cheaper and more useful to buying a banneton cleaning brush. I found doing a very deep central cut makes a very light and fluffy loaf, I use a scalpal. Makes beautiful crackling sound as the bread shrinks as it cools, thats the sign of a good loaf.

This a great size for 750g dry weight flour, made into sourdough. Gives a lovely pattern on the bread. I lightly sprayed cooled boiled water over the inside then sprinkled liberally with rice flour to stop the dough sticking. I left the basket out for a few hours to dry before using it. It worked a treat. Having used it I gave it a good brush out with a new, clean and dry pot brush and put it in the oven to dry out completely. You can't go wrong for the price and if it's looked after it should last a lifetime. I'm very, very pleased with it.

Not bad, will see how long will be in working order. My old one used for 25years. For that price, no concurrence. Thank you.

These are great and were the cheapest I could find of their kind. I make lovely loaves every time. I think these will last, but it's important to care for them properly. Very happy I got them as I was using improvised basket/linen cloth and was getting a lot of mould building up. Great size - I put about 650 g of dough in each basket, and can fit three in my oven at one time.

Product well made. Sourdough proving as I type. Looking forward to baking and tasting end result. Will report back. Reporting back since purchase. Sourdough experimentation progressing. Earlier attempts would have made a nice garden wall! However, now producing lovely open-textured bread with crunchy crust. Dough put up a fight when removing from banneton for first couple of uses, but now banneton is "seasoned" it works a treat. Bread looks really professional when using banneton basket. And here's the proof! Getting the hang of it now.

Perfect results every time using this banneton. I overnight prove all my sourdough in these dusted with rice flour (you don't need too much) sealed in a plastic bag and in the fridge for approx 12 hours. In the morning the dough is nice and firm and just pops out of the banneton making it very easy to handle and score. Then straight into the oven with steam and you get an awesome loaf of bread. I also love the loaf shape that these bannetons give my bread.

Multiple staples holding the banneton together exposed on the inside, where they will be touching wet dough so will obviously lead to rust which will be touching the bread. Not something I’d want to be eating afterwards.

May be with use/practice I will be more pleased with this product. If I were to suggest an improvement, it would be to include some instructions for its use - particularly how to get started. This would avoid the need for research before use.

Wonderful, does the job really well!

Dice que para 500 gr. pero resulta muy pequeño

Consiglio questo cestino per seconda lievitazione del pane. Ottimo materiale senza odori. Unica cosa è che va bene per un pane "piccolo", quindi diciamo intorno ai 500 gr altrimenti risulta un po' sacrificato.

Der Garkorb ist wertig verarbeitet. Die verarbeiteten Metallklammern stören optisch etwas, sind aber so tief im Material versenkt, dass sie das Brotergebnis aber nicht beeinflussen. Ich empfehle den Korb vor dem ersten Einsatz ohne Spülmittel, nur mit warmen Wasser abzuspülen und Produktionsrückstände zu entfernen. Den Korb unbedingt mit feinem Stärkemehl bestreuen bevor der Teig eingelegt wird und es wird ein absolut optimales Ergebnis erreicht. Die Brote sehen dann aus wie vom Profibäcker und lassen sie sehr leicht aus der Form stürzen. Die Form nach dem Einsatz dann einfach nur ausklopfen, bzw. mit einem groben Pinsel reinigen. Es verbleiben leichte Rückstände, die vollkommen normal sind, aber auch nicht verschimmeln, was am verwendeten Korbmaterial liegt. Die Form mit Wasser oder gar zusätzlich mit Spülmittel zu reinigen kann ich nicht empfehlen. Danach wird der Teig nämlich definitiv kleben bleiben, bzw. das Stärkemehl stark anhaften. Fazit: Gut verarbeitet, sehr gefällige Form für den Teigling und funktioniert perfekt

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. If it is, please say so, by clicking that it was "useful". The more you give 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, centered) 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.