The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)
The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)
The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)
The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)
The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)
The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)

The Bread Republic 3D-Printed Round or Oval Banneton (Proving Basket / Brotform)

Regular price
From R 280.00 to R 450.00
Sale price
R 195.00
Shipping calculated at checkout.

Note on stock: We receive new stock every couple days - please just subscribe to be notified of new stock and you should receive an email within a couple days.

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 Reviews

Based on 42 reviews
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(36)
14%
(6)
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C
C.C.
3D banneton

I bought two 3D bannetons and I am very happy with the products
Thanx

N
N.B.
A stitch in time save nine

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

A
Anonymous
Great functionality

New to baking, but these are super easy to use and look like they'll last for years. Service was fantastic as well - genuine customer engagement and enthusiasm for baking

A
A.
Happy with the banneton

This is the second lot of bannetons that I have ordered. Very happy with them. I initially used flour only (AP, didn't have rice flour) which resulted in some sticking but I am now using floured cheese cloth and having no issues with sticking.

b
b.m.
Recommended!

Great customer service, went out of their way to correct an issue. Very happy to share their knowledge and nerd out about bread.

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