Bulka Small Oval 500g Banneton Bread Proofing Basket Pressed Wood Pulp Brotform - Plane Non-Stick Batard Sourdough Banneton Basket, Made in Germany.

I love these bannetons so much! I proof my dough in the fridge for 24 hours in these and my loaves have been perfection since switching from the traditional rattan types. I always worried about wood splinters with those, so I never used them without a liner. You do not need a liner for these. The dough does not stick at all, and the size works for both a small loaf and regular loaf. My bread looks so much better since switching, and I think a big reason is a lot of moisture is removed during cold proofing due to the material these are made of. I do put them in the oven while it is cooling after baking so no mold forms on them. These are extremely well made and should last for many years.

If you’re looking for a reliable, well-crafted banneton for your sourdough or artisan breads, this wood pulp option delivers excellent results every time. They are the ideal size for 500g flour or smaller loaves, ensuring even fermentation. They are lightweight and easy to handle. I know they are a splurge compared to other options, but they support optimal dough aeration for better rise and texture.

Awesome proofing Banneton

Love these proofing baskets. Prefer the smooth ones vs the grooved/designed models. Better for design scores.

It works beautifully. The bread released without any problems. I liked it so much I bought two more directly from the maker.

These are expensive but nice quality and should last forever. The wood pulp does a good job of wicking away the correct amount of moisture during cold retarding of sourdough in the fridge. One caveat: dough will stick to wood pulp more than a rattan banneton with or without a liner. I find myself using extra rice flour or semolina when that isn’t usually necessary with my rattan baskets.

These baskets are easy to use and clean.

I now own 13 of these pressed spruce bannetons and am planning to buy four more for my small baking business. That alone should tell you how superior they are to any other material. I tried going the cheap route with the rattan versions with the linen insert but the final loaves were inferior. The key to using these is to dust it with rice flour before putting your dough in. To keep them from molding you must dry them after use. 200F for 30 minutes then cool before storing. The reason they out perform others is because the pulp absorbs moisture from the skin of the dough which helps keep its shape. Sure their expensive but with proper care they’ll last a very long time.

I bake sourdough at home and this shapes my bread nicely that fits my oval Dutch oven.. love how easy to clean it

This is a great and professional banneton, easy to. maintain if you follow the instructions. No sticking if you use a bit of rice flour. Awsome!