Description
A compact three-tool setup for classic round sourdough loaves: shape and clean the bench with the scraper, support the final proof in a round banneton and score before baking.
Why it earns its place
- Round rattan banneton for boule-style loaves
- Stainless dough scraper for shaping and bench work
- Bread lame for expansion and decorative scoring
How to use it
Flour the banneton before proofing. Turn the loaf onto parchment or a sling, then make the main expansion score immediately before loading the oven.
Learn before you bake: Read the related Proof & Crumb guide.
Shipping & support
This is one curated order, but components may be prepared by different fulfillment partners and may arrive in separate parcels on different days. Each dispatched parcel receives its own tracking update. If a component is missing or damaged, contact support with your order number and we will make it right.
Questions before ordering? Email support@proofandcrumb.com.
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