Mrs. Anderson's Baking Brotform Bread-Proofing Basket

A brotform, or banneton, is designed to support the structure of softer bread doughs during their final rise. It helps the loaf maintain its shape and prevents it from spreading flat, which is especially helpful for high-hydration doughs like sourdough.

The liner is optional but recommended if you are new to using rattan baskets or are working with particularly sticky dough. Using the liner prevents the dough from adhering to the coils, while removing it allows the rattan to imprint the classic spiral pattern directly onto your crust.

After use, gently shake out any excess flour and let the basket air dry completely in a well-ventilated area. If dough gets stuck in the coils, let it dry and use a stiff-bristled brush to remove it; avoid submerging the basket in water, as moisture can cause mold or damage the natural rattan.

No, this basket is strictly for the proofing stage. You must turn the dough out of the basket onto a baking sheet, pizza stone, or Dutch oven before placing it in the oven.

With dimensions of 10 by 6.1 inches, this basket is sized for a standard artisan loaf, typically using about 500 to 750 grams of flour. It is well-suited for most home-sized sourdough or French bread recipes.