Average Reviews:
(More customer reviews)Yes, these bannetons do lend an interesting look to the loaf of bread, but its function is its value to bakers. It was/is used primarily for breads leavened with a natural yeast/bacterial culture. Breads made with these cultures ferment over a long period of time, and produce acids and alcohol which weaken the gluten structure of the bread. This results in a flatter loaf. These baskets are used to support the shape of a round loaf in the case of this round 'boule' basket. The loaf is turned out and immediately slid on a stone (or pan) and baked, scored or not. The idea of cleaning them is not very practical. I have used them for years and never clean them. If they build up too much flour, I use a paring knife to scrape out the dried bits in the grooves and start over. It is kind of like seasoning an iron skillet. If you don't get it wet and reuse it with the flour in it, your bread will stick less and less each time, until you can simply invert the dough onto your peel with no coaxing. This allows you to bake using much wetter doughs. So, my rating is a 5 star, because of its essential function for perfect loaves on pain au levain boules.
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Note: this product was made in China.
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