Rosehill Sourdough Proofing Baskets

Wood pulp baskets are superior at absorbing excess moisture from the dough's surface, which helps develop a noticeably crispier, more professional crust. They also provide better thermal insulation, keeping your dough at a more stable temperature during the final proof.

No, these baskets are designed to be used directly with the dough. The natural wood pulp material is specifically engineered to release the dough easily once proofed, provided you dust the basket with a little flour before use.

These baskets should never be submerged in water. After use, simply tap out any excess flour and let them air dry completely in a warm, dry place before storing to prevent mold growth.

They are ideal for sourdough and high-hydration artisan breads that benefit from the moisture-wicking properties of wood pulp. They are not recommended for very sticky or enriched doughs, which may adhere to the surface.

Choose the round basket for boule-style loaves, which are great for everyday slicing. The oval shape is better suited for batards or longer loaves, which are often easier to slice for sandwiches and toast.