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This revolutionary product is a first for the South African market - locally designed and produced this 3D-printed product is superior to the rattan version in every way: it produces the same results as the rattan equivalent by imprinting the circular pattern on the dough while it can be washed with water (no more than 50 degrees C) and soap, and be coated with either flour or spray & cook to prevent the dough from sticking. The food-grade plastic is made from corn and completely safe for this type of application.
We have 25cm (up to 1.3kg dough) and 20cm (up to 800g dough) diameter round baskets as well as 24cm (up to 750g) and 28 cm (up to 1.2kg) oval baskets. More shapes and sizes to follow!
We've had some feedback that certain customers had difficulty turning out higher hydration doughs from the bannetons after overnight proofing. Fermentation and gluten/structure development is achieving during bulk fermentation - before shaping the loaf. After shaping gluten is stressed and will tear if baked without proofing. The goal of proofing is therefore to allow gluten to relax to achieve maximum over spring and loaf volume in the oven. Over-proofing actually results in a denser, flatter loaf as gluten is over-relaxed. You should therefore aim for a balance between gluten being too tight and over relaxed - there should still be some strength in the dough to retain an upright shape.
In our tests we were able to proof 85% hydration dough for 3 hours with regular wheat flour without any problems, but the resulting loaf was flatter than what would be ideal - for wet doughs we suggest a ballpark of 1 hour for proofing.
For overnight proofing in the fridge start with a 65% hydration dough and use rice flour and it will release from the banneton without problems.
HOW TO COAT WITH FLOUR:
How much flour to add is a function of how wet the dough is and how long you want to proof, so it will take a couple trials to get to the ideal coverage amount to get clear patterns on your loaf.
Customer ReviewsWrite a review
I've never had a banetton before so I can't compare to the rattan ones. But these worked beautifully on my first try, dusted with rice flour, no sticking with my brown sourdough loaves which are about 69% hydration made with stoneground flours.
I've used the bannetons on multiple occasions now. Easy to use, easy to clean (Don't put them in your dishwasher on a high temp - they do warn you!) and very easy to dust with some rice flour to prevent sticking. Since they are 3D printed, you could even spray some oil on them at this stage!
Have recommended them and will continue to do so - they make awesome gifts to friends and family. My dad is getting his sent to Ireland!
Thank you Omar! Glad to hear they are travelling! :)
I ordered both the round and oval bannetons as a gift - I have been using mine for quite a long time and was so impressed with it that I decided to purchase these as a gift for someone else. I love the fact that it is so easy to clean.
Very glad to hear it, thank you!
I bought two 3D bannetons and I am very happy with the products
A must investment if you want to bake at the next level. The sourdough after a long fermentation holds its form well inside the oval benneton and releases the dough with the greatest of ease. Fantastic product..absolutely love it