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Please note that pressed wooden bannetons are never used for baking bread . They are only used to ferment the dough.

The wooden fishing baskets pressed suit much to amateur bakers as classical cane fishing baskets for the following reasons:

• Allows better heat storage ;
• Easier release of the dough because it does not get stuck in the grooves of a classic rattan banner;
• Better absorption of moisture from the mold which facilitates the fermentation of the dough ;
• Easy cleaning of the banneton by simple brushing.

Before first use :

Your banneton is ready for immediate use. You can brush it again briefly before sprinkling the inside with the rice flour .

After use :

The bannetons are only intended for raising the dough and should not be baked.

The banneton used has accumulated some of the dough water during fermentation and is therefore moist. Before storing your banneton , it must be dried completely in order to avoid the formation of mold s .

To do this, place the individual banneton (s) in the warmest and most ventilated place possible before being thoroughly brushed to remove excess flour . You can also use the residual heat from the oven after the bread is baked to speed up drying . At around 100-120 degrees Celsius for 30min , the bannetons dry faster without being damaged and at the same time all germs are killed. However, watch your banneton to prevent it from catching fire.

Maintenance :

The fishing baskets that can not be cleaned e to dryness. After the drying process described above, brush the banneton using a brush .

We also have in our range of accessories particularly suitable brushes with an extended bristle side.

You can safely stack completely dried and cleaned banneton s on top of each other and store them in a space-saving manner. However, we recommend that you choose a warm, dry location for storage.