8.2 : Agile-Shop Oval Long Banneton Brotform Bread Dough Proofing Rising Rattan Handmade Basket & Liner (8.2)

I really love using a banneton. It will not make your bread magically more delicious, but it will make it prettier and also crustier (especially if you lightly spray your oven walls with water right as you put it in, and one more time half-way through, to create a bit of steam). I use it for a second rise, after shaping the loaf (I use the regular Pyrex bowl for the first rise). If your banneton is properly "conditioned", your dough will always be released easily onto the baking sheet. If this is your first banneton: to prepare it for its first use, lightly spray it with water, then generously flour it, and removed all excess flour. If it happens to be hot and sunny outside, put it in the sun until it dries (otherwise, use a 150-175F oven for an hour). When it's perfectly dry, cover it with the linen cover and put it away. The secret to successful use of banneton is to flour it really well to ensure a smooth release of the dough. So before placing the shaped loaf into the banneton for the second rise, you want to generously flour it one more time (again, removing excess flour). That should ensure an easy release of your loaf. It might be worth noting that the 8.2-inch measurement is of the top of the banneton, so it might look quite a bit smaller than you may envision it. It produces a lovely medium-sized loaf. And another thing: you don't need to wash this your banneton after every use. In fact, with proper care, you might not have to wash it at all, or at least, not very often.

I use this weekly for making sourdough for years now and it has held up super well. It makes a nice shape loaf that’s the perfect size. I really enjoy this basket and will be using it for years to come!

This basket helps me to bake a perfect size boule two people. Happy with this basket, I would recommend to anyone interested in baking sourdough bread.

Have been making one oval, one round for my recipes and this is nice. I struggle with scoring on the oval, but it will likely get better with practice. My loafs are taller than my circle boules, but my guess would be because this is smaller. Worth the investment if you need one. Makes nice lines during proof.

Pretty good quality banneton/brotform- the linen wicks away moisture really well from the outside of the loaf so there's very minimal sticking using little flour. The 8.2 size is really meant for smaller loaves up to 750g- anything past that might be pushing it and you risk some overflow. It's also not particularly long, so I get more of a square-ish type of batard shape out of these, which is great for gift loaves.