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BrickOvenBaker rattan bannetons are used by artisan bread makers to help shape their loaves. The banneton is heavily floured and the dough is placed into the banneton for its final proofing. In doing so, the dough does not spread out or stick. So in helping the loaf to rise upward, it creates a loaf that will be taller when it is baked.

When the bread is ready to go into the oven, you turn the dough out onto your baking surface. You do not bake the bread in the banneton. It is only for final proofing. Using a banneton in this manner is what gives many artisan loaves their characteristic spiral flour rings.

These are also known as brotforms or proofing baskets

Because rattan is a natural fiber, it holds the flour that you prep it with, between its fibers and impoves the performance over time, as long as you don't wash the banneton.

To care for it, tap out loose flour and store it in a dry place. If you have sticky bits of dough you can let them try and scrape them off or use very stiff brush. If you are concerned about mold or bacterial growth, we recommend letting them sit in direct sunlight,