Description
An oval banneton supports a shaped batard through its final proof while helping the surface dry slightly for cleaner release and scoring.
Why it earns its place
- Oval profile for longer batard-style loaves
- Rattan construction
- Spiral texture can leave a classic flour-ring pattern
How to use it
Dust the basket evenly with rice flour, place the shaped dough seam-side up, cover and proof. Turn it out gently before scoring. Brush away dry flour after use and let the basket dry fully.
Learn before you bake: Read the related Proof & Crumb guide.
Shipping & support
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Questions before ordering? Email support@proofandcrumb.com.
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