eoocvt 7 inch Round Banneton Brotform Bread Dough Proofing Rising Rattan Handmade Basket with Linen Liner Cloth - 18 x 9cm

Bought this to shape bread for baking in my toaster oven. It is decent for the price and it is easy to use. The wood is not very high quality as there are the occasional splinters, but it is still ok. The linen liner is quite nice and so far it has not shrunk even after many washes (I hand wash with cold water).

I have tried different things for proofing my sourdough bread, different towels in different bowls of different shapes and sizes, and finally decided to use this basket after inconsistent results.I tried with the liner a couple of times and it worked ok, but the material is coarse with seams and sticky sourdough sticks to it too easily.However the revelation was to use the basket without the liner and with an ample (but not ridiculous) amount of flour. Not only does the dough easily come out of the basket, but it has the cool spiral pattern in it. Even better, the dough that is in contact with the basket (the "top" of the loaf after it's been flipped out of the basket) develops a light crust. This makes it easy to handle, easy to score, and produces much better "oven spring".My theory on how this works is that a slight amount of air gets between the pieces of rattan and slightly dries out the dough to form the crust.Today I made a batch and because of unexpected schedule changes it proofed in the basket for about 2-3 hours longer than I wanted. It was over proofed and overflowing, but I decided to bake it anyway and it came out perfect. The magic crust formation allowed me to easily handle and bake it. These baskets are brilliant!BTW the 7 inch is the perfect size for my loaves that start with 500g of flour (total weight about 900-950g considering 75% hydration, salt, and starter).

Well made 6.3 in proofing basket. I referred to other reviews and made 223g small boules, look very nice. It’s good for experimenting, always fresh daily, and good for bread bowl as well. You don’t need this proofing basket to make small boules, find a similar size bowl and container at home and put lint free cloth as liner, you can form the same shape very well, once you think this size is practical and good for you, this basket will just make it more fun.

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.

This banneton makes a +/- 280 gram boule plenty big enough for four people, so its about perfect for the two of us, with plenty left over the next day to toast for breakfast, and then some. Maybe I'm imagining it, but the smaller size seems to accentuate the crispy crunchiness of the crust better than a larger banneton I use. It looks deceptively tiny, both in diameter and depth, as if it would never produce a decent size boule, but it does. It is also a good size for experimenting with recipes and tweaking proportions and procedures. The only caveat is if you want to make a large sandwich, you should probably go to the next larger 7" size banneton. It seems sturdy and well made and has help up perfectly through twenty or so uses in the past nine months. For ten bucks delivered, it's a bargain.

This is great for making sourdough. You need to prepare it properly if you want many years of use out of it.

This is a well-made banneton with a well-fitted linen liner. It is the perfect size for my Lodge Combo Cooker. The interior dimensions at the top are 7.25" long, 5" wide, and 2.5" deep. The first sourdough I made in it weighed 1,022 grams (by guesstimate), and the fully risen dough overfilled it by a lot, so I'll reduce the dough weight by 10% next time. I like everything about it, but especially the depth. That first loaf turned out larger than I had anticipated. It could have easily fed 6-8 people.

this was very easy to use and my bread dough came out with no problem

Works a treat! As I learn to perfect a sourdough loaf, this banneton makes it that journey much easier