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B&Q£9.99Visit shop - Oval 30 X 15 X 8 Cm Sourdough Bannetons Bread Proving Proofing Fermentation Basket Baking Mold Uk
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The YnysTec Oval Sourdough Banneton is designed for both amateur home bakers and professional bread makers who want to achieve bakery-quality results at home. Its primary benefit is the combination of a natural coil pattern for aesthetic scoring and a smart arc cutter design that significantly reduces dough adhesion during the proofing process. While it excels at shaping and proofing, users should note that the basket requires consistent maintenance and drying to prevent moisture buildup or mold growth between uses.
| Colour | Beige |
|---|---|
| Model Part Number | 0714676055683 |
| Brand | B&Q |
No, this basket is strictly for the proofing stage and must not be placed inside an oven.
The liner is optional; use it if you prefer a smoother crust or are working with a very high-hydration sticky dough.
Allow the dough to dry completely until it becomes brittle, then use a stiff brush to flake the dry dough out of the coils.
Rice flour is highly recommended because it is non-absorbent and does not form gluten, making it the most effective anti-stick agent.
This 30cm basket is ideal for standard artisan loaves. For extremely large batches or tiny rolls, you may need to adjust your recipe quantities.
Ensure you are using enough flour, specifically rice flour, and that the basket is completely dry before adding dough.
Gently scrub the affected area with a stiff brush and ensure the basket is allowed to fully dry in a well-ventilated or sunny location after every use.
Setup: Before the first use, lightly mist the basket with water and dust it with flour to 'season' the cane, which helps create a natural non-stick surface over time.
Compatibility: This basket is designed for bread doughs of various hydration levels but performs best with standard sourdough and yeasted sandwich loaves. Ensure your dough size does not exceed the 30 x 15 cm footprint to avoid overcrowding the basket.
Care: Never submerge the banneton in water. After use, shake out excess flour and brush away any dried dough particles with a stiff-bristled brush. Allow the basket to dry completely in a warm, dry area or under sunlight to ensure moisture is fully evaporated before storage.
