The proofing basket is 22 cm / 8.6 inch by 8.5 cm / 3.5 inch. Proofing baskets are excellent tools and kitchen accessories for making the best crisp homemade bread. Bake a big or small bread, your choice. The bannetone holds up to 3/4 kg. Perfect equipment for professionals and beginners.
Use it yourself or gift away.How to use

flour and coat the bannetton, rotate the bowl to make sure the flour is divided evenly
place the dough in the proving basket for it to proof
cover the bowl with the liner
- after about 40 min of prooving - take the dough out by turning the basket over onto a wood surface
- slice a pattern into the dough with a bread knife or a using a cutter like a lame
- optional: sprinkle some seeds, nuts, dates etc on top
- place the dough in the oven on a tray, or preheated baking stone or in a Dutch oven pan or cloche
  - take the bread out after about 30-40 min, depending on your oven
  - Give the bread time to cool off before slicing, about 30 min
  A handy oven tip
  Preheat the oven to max while the bread is proofing. Turn is down to about 200 degrees 5 min after the bread went in the oven. This is in order to get a good oven spring.
  How to make a sourdough starter
  - mix 100 g flour and 100 g lukewarm water in a jar and cover with a cloth
  - Every day, for a week, take out half the mixture and add 50 g flour and 50 g lukewarm water to get your fermentation going
  - after about a week you should see bubbles and it will smell sour.
  - You can start using it to raise your dough
  Starters are very low maintenance.
  Included:
  - 1 Round rattan/wicker banneton proofing basket 22cm/8.6 inch by 8.5cm/3.5 inch
  - 1 linen cloth liner