$19.00
Made in USA from an advanced, eco-friendly material composed of 30% recycled maple wood fiber and 70% certified food-safe, BPA and phthalate free polypropylene.
Compatible with our ROUND proofing basket liner.
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in the lower 48 USA for orders totaling over $75.
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Apparently, Ralph Waldo Emerson never actually said:
“Build a better mousetrap, and the world will beat a path to your door.”
Nevertheless, we have set ourselves to the task of building a better mousetrap and we’re ready for the path beating to commence.
Traditional rattan bread proofing baskets are great, but as with anything, they have their pluses and minuses. One of the primary issues that we hear about all the time is that wet dough can get stuck to them and when it does, it can be anywhere from somewhat to extremely difficult to clean it off. Aside from the annoyance, we’re all now very much more conscious of sanitary food preparation, both in the home and especially in a food industry context. For bakeries, restaurants, and other volume users of rattan baskets, another annoyance is the necessity to allow them to dry completely after use before you stack them together for storage in order to avoid the promotion of mold. And finally, one other issue with rattan proofing baskets that we’ve experienced more and more lately is availability. Nearly all rattan baskets are manufactured in Asia and especially for those of us in the US, just getting them here has become increasingly difficult of late.
We set out to solve all of these problems by designing and locally (USA) manufacturing a whole new concept in bread proofing baskets. We’ve leveraged advanced materials engineering using an eco-friendly composite material made of 30% recycled maple wood fiber and 70% certified food-safe, BPA and phthalate free polypropylene. It’s like plastic in all the good ways, but none of the bad ways. It’s amazing stuff with a really nice, natural hand-feel. It’s rigid yet flexible, extremely durable, and should last forever. And when you get dough on it, you can just throw it in the top rack of your dishwasher and you’re good to go.
We spent a good couple of years going back and forth with engineers and industrial designers getting the shape of the baskets just right. There were subtle limits in the interaction between the relief of the grooves and the angle of the walls. Too much relief and the walls flared too much. Not enough and we didn’t get the nice, cosmetic flour lines on our proofed dough. I have a file with a zillion images like this one. We tested an endless retinue of 3D-printed prototypes until we finally refined our way to designs that worked for both the manufacturing process and for proofing bread dough.
Capacity Specs:
Recipe dough weight: 1.5 – 2.5 lbs or 680 – 1130 grams
Recipe flour volume: 3 – 4.5 cups
Measures 9″ inside diameter at the rim
Here’s a quick 2-minute demonstration of the use and care of the Breadtopia Banneton:
How to Use: As shown in the video above, dust the proofing basket generously with flour and the risen dough drops easily onto your baking surface. For proofing very wet doughs (as called for in popular no knead bread recipes), use the optional (well floured) cloth liner or follow the oil spritzing and flouring technique demonstrated in the video.
Cleaning Instructions: Rinse with water. Or put your banneton in the top rack of your dishwasher.
svdenmar (verified owner) –
Absolutely the solution to the darn cheap bannetons that mold (regardless of what I do); they are simply a mess but these are simply wonderful! I cannot thank you enough for developing something that we can actually use without any worries of mold!! Simply the best. I simply sprinkle rice flower on the bannetons and don’t ever have to worry ever again.
THANK YOU Breadtopia! Great job!
Margie
Matthew Pietura (verified owner) –
It took me a little bit to get used to it but it it works very well. I like the pattern it leaves on the bread. The banneton is pretty easily cleanable and I haven’t had too many issues. I haven’t had an easy time with getting dough not to stick but liners have fixed that. Overall a solid product.
Kim (verified owner) –
I agree with the other comments. This is great. I don’t need the liners since the rice flour seems to work well (I use the liners to cover the banneton). I am able to put in the dishwasher so that is one less hassle.
I wasn’t getting the rise that I see in recipes. This round banneton is bigger than the standard ones, so I increased the recipe by 20% (600 grams of flour using baker’s percentage) and it seems to be looking closer to the pictures I see.
bpribyl (verified owner) –
I mainly purchased this, so I could wash it in the dishwasher. I’ve used it twice now and have had good success. I do think that I will be getting the liners for the higher hydration doughs. That being said, using rice flour with a high hydration dough, it did release easily. These are very sturdy and make a great edition to a break bakers tool kit.
Laurie Danahy (verified owner) –
Bought this as a gift for my daughter who is really loving baking her own bread! Loves this proofing bowl! Also got her the liners and cover.
dc1990 (verified owner) –
This is a fantastic product! When used with rice flour, dough does not stick. However, using a proofing liner helps with higher hydration doughs. I love that this product can be rinsed clean without any worry about about degrading the banneton. I have the oval as well — highly recommend it for a beautiful, easy-to-slice loaf.
badmanbread (verified owner) –
Overall these are super solid and will get the job done. I think there is some room for improvement though – I’ve had trouble getting good blistering in the dough using these I think due to lack of breathability (allowing slow CO2 dissipation in a cold proof) compared to rattan. Wonder if it would be possible to incorporate some tiny air holes throughout the basket to improve breathability. The gradation of the edges on the oval baskets is slightly less steep than my rattan bannetons so the loaves come out slightly more squat. Maybe this was to avoid sticking, but I haven’t had any issues with sticking dusting with rice flour.
Heidi Bahr (verified owner) –
This is the first proofing basket I’ve ever purchased. I followed the video instructions to grease and flour the basket and my shaped dough came out with ease. Easy to clean. USA made is a plus! I’m going to buy the oval basket now that I’ve graduated to making a double batch of bread. Highly recommend!
shinta (verified owner) –
Great banneton. No need to use liner at all, and after several washes, still looks like new.
Lara (verified owner) –
I purchased this for its washabilty and the desire for the pattern in the finished bread, even with sticky doughs that usually require a liner. My first attempt was only a moderate success – it released cleanly but the finish loaf was missing the pattern, likely since the dough had too much hydration. Some experimentation will be needed, although I’m happy that I bought this and it looks like a high-quality item.
Scott Knobler (verified owner) –
These are fantastic. No need to worry about mold and cleaning is a snap.
emperorchuck (verified owner) –
These look great, clean easily, and are environmentally-friendly. I really want to like them… I’ve used these for 6 batches so far, and I would only recommend these for use with a liner, or with really dry dough (<70% hydration). They don't seem to "breathe" like rattan, so this may be a result of a high-altitude low-humidity environment.
I have a very hard time making these bannetons actually hold flour. I'm used to simply dropping a handful of flour in, tapping and spinning to distribute flour, and all set. With these, I had to scrub flour in, HARD, to get any to stay on the surface, then had to add a THICK coating of flour after; none stuck if I didn't scrub first.
I baked the same bread recipe in each of my batches, a 75% hydration honey whole-wheat. I expect to tip these upside-down on parchment, give them a tap, then lift them away from a beautiful loaf. However, most of the time with these I lift them and they hold the ENTIRE surface of the loaf! I have to manually scoop out the skin of the loaf, which of course completely ruins the appearance. My best try still looked like a raindrop before it let go, and then there was merely a ghost of the pattern despite completely coating the banneton with flour initially. No nice high-contrast flour lines, no nice round loaf.
I'll be "sticking" with the rattan ones until I get liners I'm happy with.
Martha O. (verified owner) –
This banneton is the cat’s meow! I used it today for the first time to proof a 100 percent sourdough spelt loaf and it came out great. The dough had less tendency to stick to the sides compared to my rattan baskets and the design on the baked loaf, which I love, was beautiful. It was great to pop the banneton into the dishwasher when I was done. The item is very sturdy and I think will last a long time. What an original and ingenious idea!