New Arrivals/Restock

Wood Pulp Banneton Bread Proofing Basket – 13" Oval 1.5LB Brotform, Grooved Pattern– Non-Stick Natural Wood Pulp Pressed for Durability– Made in Germany Proofing Basket for Sourdough Bread Baking

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$25.79 cheaper than the new price!!

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New  $42.99
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Product details

Management number 215109710 Release Date 2026/04/12 List Price $17.20 Model Number 215109710
Category
  • No More Sticky Dough: With our wood pulp proofing basket, your bread slides out effortlessly. Wood pulp absorbs moisture, so even sticky sourdough won't cling. Bake perfect loaves without fuss.
  • Built to Last: Crafted from compressed natural wood fibers, our sturdy bread proofing baskets for sourdough hold their shape bake after bake, giving your dough reliable support for perfect loaves every time.
  • Naturally Better Bread: The breathable wood pulp of our sourdough bread proofing basket helps your dough rise evenly and leaves a beautiful grooved pattern on your loaf.
  • Keeps It Fresh: Our banneton baskets for sourdough dry quickly after use, reducing moisture buildup. This helps keep your baking environment clean and your bread tasting its best.
  • Perfect Rise, Perfect Size: Our 12.75-inch bread bowls for rising and baking hold up to 1.5lb of dough, shaping your loaves beautifully. No more flat bread—bake like a pro right at home!

UPC 850031614895
Color Beige
Shape Oval
With Lid No
Room Type Bakery, Baking area, Home kitchen, Kitchen, Professional kitchen
Brand Name ABIOTO
Style Name Oval
Unit Count 1.0 Count
Closure Type Open Top
Finish Types Grooved Pattern Finish
Manufacturer Derek's_Goods
Material Type Sustainable Wood Pulp
Handle Material Wood
Number of Pieces 2
Additional Features Easy to clean and maintain, Ideal for medium-sized loaves (0.75kg), Premium wood pulp construction, Supports even rising and fermentation, Unique grooved pattern design
Included Components 13-Inch, 1.5LB Oval Banneton, Liner
Item Dimensions D x W x H 13"D x 7"W x 3"H
Recommended Uses For Product Baking artisan loaves, Creating artisanal crust textures, Fermenting dough, Home baking, Proofing sourdough bread

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