ifsecond Leavening Basket 22 x 8.5 cm Contains 500 g Banneton Style Rattan Craft Bread 47648

I like this product

I bought both the round and the oval banneton from this supplier and am pleased with both, hence the same review for each. This is a good quality banneton at a much better price than others. It comes from China with free postage so it takes about 2-3 weeks to arrive. Unless you are in an absolute hurry, this is not a problem. The banneton is easy to clean if it has been well floured before each use. I used the banneton without the liner. I sift it lightly with one and a half teaspoons of Rye flour using a tiny mesh sieve. The dough releases very easily and the basket is easily cleaned out using a clean, unused paintbrush. No fancy tools required. I then store it in a dry cupboard inthe plastic bag in which it came, along with the little silica sachet which was with it. My recipe used 400gms of flour of choice with one teaspoon of salt, 2 teaspoons of sugar and 1.5 tablespoons of light virgin olive oil (approx 25gms) and approx 230 gms of liquid ( in my case 130gms of my homemade Kefir plus 100 gms of water.) Dough should be silky soft and slightly tacky to the fingers but not sticky wet and clinging to the fingers. Adjust the liquid or flour content as necessary to achieve this texture.I sometimes add a tablespoon of blackstrap molasses, reducing the amount of liquid by the same amount to allow for this. The result is always a lovely soft, tender and well risen loaf when baked at 190 or 200°C in a lidded Schlemmertopf (or Romertopf) clay casserole or lidded cast iron casserole. I am very into bread scoring but this is the first time I have used cane bannetons and I am delighted with the self-patterning they leave on the finished bread. If tou are not in a great hurry for delivery then I would be happy to recommend these bannetons.

I received the liner for this a couple of weeks before the basket, so contacted the seller assuming the other part was missing. The basket arrived and both were here before the due date (which was long).The product itself is really good. I make a fairly soft sourdough and so I use the liner well floured and it turns out a nice loaf shape.

Utterly useless. Despite flouring and using polenta it never releases the dough . To spend three days making dough and having it stick so much you lose half is expensive and waste of time. I'm going to burn it so at least I get some use from it. I've had it and tried it about 12 times now and I've had enough

OverviewPerfect quality small banneton for proving dough, easily fits 500g flour weight dough. My sourdough came out at roughly 8” diameter. Nice tight curve doesn’t widen out too much at the top like some. Have not used the linen liner but came with.First useWipe out with a clean damp cloth, dust with flour and rub in allow to dry. After this, to ensure the dough doesn’t stick with longer 4hr proves or wetter doughs, you can dust with either: a wholegrain flour, semolina, or rice flour, followed by white flour, using your hand to smooth over and push into the grooves. You can just use white flour but, if proving for longer periods or using a wetter dough theres a tendency for the dough to absorb the white flour, which holds less water, and stick to the banneton.Cleaningknock out loose flour after each use and leave somewhere dry. Around once a month scrub out the flour with a banneton brush or a dry washing up brush. After your bread has baked and removed turn off the oven and put the banneton inside as the oven cools down with the door closed. This dries it out, killing any bacteria and prevents mould.BakingI would highly recommend using a ceramic cast iron casserole pot to seal in the moisture during baking for a perfect crust and oven spring. I use a round 5.3l was on offer in sainsbury's for £25 similar available on amazon or spend 7x that amount on a  Le Creuset Signature Cast Iron Round Casserole, 26 cm - Volcanic  , I unscrewed the lid handle and use the lid as the base, and place main pot on top (upside down). Preheat oven and pot for 30mins max temperature (250c fan), take out and turn the banneton out onto the inside lid, score and cover with main pot, return to oven 230c(fan) for 15 mins, remove the top main dish, and return bread to oven for a further 15 mins at 190c (fan) remove and cool on a rack. Can use instant read thermometer to check it's done should read 209F+. Do not put the banneton in the oven with the dough. And use good oven gloves if using cast iron, it gets very hot.

Basket is a good size and shape but a little tougher and with a few unfinished gaps compared with others I have bought. I was willing to overlook this has this been the only issue. However What has annoyed me is the quality of the cotton liner which formed 3 holes after the first wash. It’s not good quality.

Purchased for rising sourdough bread. I followed the care instructions after watching various videos on YouTube. It holds together well. I have used it without the linen liner, dusting with a mixture of bread flour and semolina flour which works well, after removing the bread I use a stiff brush to remove the flour ready for its next use. I did have one loaf stick and the basket needed scraping and washing then air drying with no loss of shape and has been used regularly. I have now purchased a second rectangular one from the same company eagerly waiting arrival.

I have made so many loaves in this now, and it works great. Only minor issue is that if you get dough stuck in it, it’s a hassle to clean so make sure you dust with plenty of rice flour!

L’unica pecca è che a un odore molto particolare che non va via ma per il resto è perfetto per tutto

Bra.

Gefällt mir gut. Ist bereits im Betrieb. Teig löst sich gut heraus. Ist stabil.

Beställde flera korgar från 11 mars, de har ännu inte kommit 5 månader senare! Paketet går inte heller att spåra längre.

Alles in Ordnung. Dankeschön