Description
Wood pulp proofing baskets have been used in European bakeries for over 100 years; for good reason!
- They absorb moisture evenly, creating a crispier crust
- They are environmentally friendly, made from sustainable wood pulp
- They are easy to clean, just allow them to dry completely between uses
- Their thick walls offer thermal insulation, limiting dough temperature fluctuations
- They are sturdy and have a professional look and feel
- They last a lifetime
I offer two shapes of proofing basket, a round and an oval . My go-to size is an 875g oval, but hey, some prefer the round!
The oval basket is for loaves 750 – 1000g (875g sweet spot)
The round is for loaves 650 – 900g (750g sweet spot)
*I have had many bakers bake 500g loaves in both and love them!
These are the only basket I use in my baking.
These wood pulp proofing baskets are hand made in Germany, so slight fluctuations in color and size basket to basket are expected.
“Our raw material is a pure, natural product derived from fresh spruce wood. It’s made without chemical additives, relying solely on physical processes.”
Recommended by LifebyMikeG!
Return Policy:
Since these are a food contact item, I cannot return opened proofing baskets.
Tam Cooper (verified owner) –
Love my new banneton! I have other types but I reach for this every time I bake. Will be adding more to my collection.
Nicole Botz (verified owner) –
My loaves come right out of this proofing bowl every time. I’ll be buying another one soon!
Mary Lynne Jones (verified owner) –
I waited forever to get these baskets and it is sooooo worth the wait. The loaves are so perfect. The baskets are a great size and shape to give the loaves a great start during the bake. I love them!!!
Penny Hamm (verified owner) –
I ordered two oval baskets which are so much better than the ones I’ve had previously. I’d like them so much I sent for around one as well! Love them!
Christine (verified owner) –
I felt like it dried out my dough.
admin (verified owner) –
Hey Christine! Drying out the outside layer of the dough is exactly what we’re going for with these! The reduction in moisture in a thin layer at the crust added with the steam at baking help produce a nice thin crispy edge of your bread. It may help to up your hydration a bit for your next loaf to compensate. Noting crazy, maybe 1 or 2% more. Hope this helps! -Mike