Wood pulp Banneton 750g bread round with spiral

“Hand-made with passion and precision, the Wood pulp Banneton 750g bread round with spiral comes with the heritage of German craftsmanship. It’s built to endure wear & tear, frequent use and equally frequent cleaning. But there’s not only the material we’ve thrown into the mix.

We’ve also factored in shape and aesthetics, this banneton has a spiral on the bottom. So, if you are ready to do the work and harmonize all the ingredients, we’re here to help you with the rest of the process. It’s not for nothing that they say one is only as good as one’s tools, and you can be sure that the Wood pulp Banneton 750g bread round with spiral is such a tool.

The round shape represents the basics, probably the most familiar when it comes to baking of any kind. It saves you the hassle of trying to negotiate corners and leaves a lot of space for imagination. You can’t go wrong with these forms – turn on the oven, you’re good to go!

Whether you’re a seasoned baker or just starting your bread-making journey, our Wood pulp Banneton 750g bread round with spiral will prove a sturdy, versatile tool that suits your skill level. So up your home baking game and impress your family, friends and clients with bakery-worthy results. Hooray for the crackle sound and smell of warm, crusty bread fresh out of the oven!

You can now get back to the healthy basics: no chemicals and no tricks – just delicious bread using our hand-made Wood pulp Banneton 750g bread round with spiral.

Before first use of your Wood pulp Banneton 750g bread round with spiral:

– preheat your oven to 170C and turn it off in 3 minutes. Place the Wood pulp Banneton 750g bread round with spiral in for another 20 minutes, then remove it from the oven and allow it to cool off completely. It’s now completely dried out and clean.
– coat with plenty of flour and use your fingers to rub it onto the entire inside surface.
– remove all excess flour and store away from direct sunlight, in a well-ventilated area.

Instructions for regular use:

– let the dough rest for at least 30 minutes before shaping it.
– coat both the Wood pulp Banneton 750g bread round with spiral and the final shape dough in flour to avoid sticking.

Cleaning:

– let the Wood pulp Banneton 750g bread round with spiral dry after every use
– use any of these cleaning accessories (link to the accessories hp) to remove any dough residue or flour build-up.

Warnings:

– never use water or soap to clean your Banneton. You can find all the cleaning tools you need here: Accessories by Crust&Craft.
– make sure you properly dry your Wood pulp Banneton 750g bread round with spiral after every use to avoid mold or deterioration.
– – if you use your oven for drying, make sure it is off – use residual heat only!”