Generations of European bakers have used baskets like this one-called a banneton in French, and a brotform in German-to proof bread dough for rectangular loaves. The dough rises evenly into a uniform shape, while the rattan cane draws out moisture, promoting a crispy crust. Spiral indentations left by the coils bake into the bread, so loves come out with a classic artisanal finish. For proofing up to a 3-lb. loaf. Simply flour the banneton and add kneaded dough for the final rise. Great with handmade and machine-made dough. Doubles as a serving basket.
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