Our Handmade Rattan proofing baskets leave behind a beautiful spiral shape as a print on the crust of your rustic, handmade loaves.
Each basket is individually crafted by skilled artisans and is made to last a lifetime. The main reason why rattan is used is due to its strength, durability, and flexibility. Unlike bamboo, rattan has a solid core which makes it very durable and hard to break.
When it comes to naturally sourced materials rattan is one of the safest from an environmental point of view; it is easily renewable and the impact of its sourcing can be considered close to zero. In fact, rather than harm, it is considered to benefit the environment as it is used to replace other types of wood.
The aim with your banneton is to build-up a thin layer of flour and moisture, which helps your dough leave the banneton before baking. If you are happy with the way your banneton is performing, lightly brush and tap the banneton after every use to maintain that layer.
Can you wash it? - Yes, it is O.K to wash your rattan banneton when required!
Occasionally, after many uses, the build-up of flour/moisture may become thick and crusty and start to look scaly rather than smooth.
This is the time to soak (20mins) and scrub (washing-up brush) your banneton in cool tap water (no soaps!) and leave it to dry in the sun.
Professional bakeries wash their bannetons every 6 months to 2 years, depending on usage and how regularly (if at all!) they brush them out.
Home baker's bannetons, used less frequently and well looked after, may never need washing!
Store bannetons away from humid environments and ensure that air can circulate freely between each banneton. You could consider the top of your refrigerator or simply use a kitchen shelf.