How to use the banneton proofing basket?If this is your first time using a proofing basket, rest assured that they work great. Firstly they need a build-up of a thin layer of flour in the nooks and crannies, which helps the dough leaves the basket easily and quickly before bakingPut the smooth side of the dough downward into the basket, gently press it to be flat with your hand, (you’d better scatter a dust of flour or put a soft linen on the dough to protect it from drying out), then it goes through a 60-minute fermentation; after the dough is rising and full, put a baking paper on the pizza pan, upend the paper and the pan onto the basket, turn over the basket to let the dough out, you will see a ringed doughHow to clean and maintain the proofing basket?Easily cleaned through hand washing with warm water and the dedicated bristle brush, and dry it in a sunshine place after thatIf you don’t use it, store it in a ventilated and dry spot, otherwise, it may go moldy Notes:Because our proofing baskets are 100% handmade products, so the measurement of the size with 0.5-1cm error and slightly odor from the rattan itself is acceptable as they are not bleached through potionDue to our rattan baskets are weaved with the unprocessed muti wickers, color difference is unavoidableIf you have any problems concerns please contact us we will reply you within 24 hours, thanks!
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