The oval dough rising basket is ideal for proofing, fermentation and leavening of bread dough. This traditional rising basket allows bread dough to rise, gives your loaves support, preventing it from spreading out during the final rise and gives a pretty spiral pattern. The bannetons and proofing basket are made of the trunk rattan palms (calamus).

Knead the dough according to the recipe. Place the pre-shaped loaf, bottom-up in the rising basket that has been dusted with plenty of flour or use a proofing basket liner. Cover with a cloth and leave to rise. Then tip out loaf onto a greased tray and bake. Tap out and clean basket with a brush. You can use the residual heat of the oven, leave to dry after usage (occasionally, dry in warm oven for 30 minutes at 120 degrees).

The Bannetons are made of 100% natural rattan cane. Keep dry, brush or beat regularly. Do not stack when moist. If possible, use in combination with a proofing baskets liners (sold separately) to keep basket clean longer.