(10 x 6 x 3.5 inch) Banneton Bread Proofing Basket Oval Liner SUGUS HOUSE Brotform Dough Rising Baking Bowl Dough Gifts for Bakers Proving Baskets for Sourdough

Works great for my sourdough loaves

I started experimenting with homemade sourdough and read about getting a banneton. I honestly expected to pay more, this was a great price and it's a really sturdy basket, and works great for making nice-looking artisan bread at home! I don't use the cloth insert, I like the lines from the basket on the bread. A blog I read said to just dust the inside with half and half rice/all-purpose flour (all-purpose flour by itself creates gluten so can make the bread stickier), so I have only used that to dust the basket (never any grease) and it works almost perfectly. Sometimes I have to ease the dough out carefully but I've never had it stick badly. Great product for a great price!

I love the oval bread bowl. I've used this one several times for making sourdough bread. I have a round bowl too and think I like the oval better. The bread is easier to cut after baking when used in the oval bowl since its already sandwich/toast size. Its easy to clean when using correctly with flour too. You can let sourdough sit using the cloth or take the cloth out to create rings on your bread!

The inner dimensions of the oval basket are only 8 3/4" by 5 5/8". Pretty small.It's sturdy, but there are splinters on the bottom and staples holding it together.I was planning to use it like the French bakeries so I could get the texture in the dough,but it just doesn't seem food-safe. also, the liner is like burlap.I'm returning it.

This size loaf fits in a dutch oven to bake - a perfect loaf every time!

Love this little powerhouse! I was skeptical at first, would a banneton basket really make a difference in my attempts at the perfect, gluten-free sourdough bread? The answer is a resounding YES! I've tried the baking in a cast iron, dutch oven... I've tried baking them in loaf pans... nothing beats a bread that proofed in this basket and then is baked on a Silpat on a cookie sheet, in my experience.My mom also mentioned that her grandfather, a baker in Germany, also used baskets to proof their sourdough and that it is supposed to help with the airflow around the loaf (to give it a good crust). Well, it definitely works to achieve that crunchy crust.One thing I was worried about was stickage because gluten-free doughs tend to stick to pans, etc. But that was a non-issue here.Helpful tips: Use rice flour to dust the banneton. A mix of rice flour, brown rice flour and sorghum flour is my go-to for bread baking. Place the banneton into a plastic bag to proof but fluff the plastic bag so it doesn't stick to the dough. Also, look up psyllium gel (where you add the psyllium husk powder to the water to create a gel that will give you a similar-to-gluten structure to your breads).

Absolutely love it! Makes a great place for rising bread!

Excellent for breadbaking.