11.8 inch Oval Long Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner

Works awesome

Perfectly fits 1kg sourdough loaf baked in the Cuisinart Chef Classic 5.5qt Oval CasseroleMy partner was sick of getting only 1-2 normally-sized sandwiches out of each boule and having lots of narrow or wide sandwiches otherwise, so I decided it was time to buy oval bannetons and learn how to shape batards. That would also require buying an oval dutch oven if I wanted to continue using the method that's been so successful and avoid managing scorching hot pans into which I pour boiling watch for steam and all that extra work.Unfortunately, there isn't a lot of information about which size doughs fit in which proofing baskets and which size dutch ovens the doughs from those baskets will fit into, but I found at least one combination that works perfectly and includes this basket.I make standard ~2kg sourdough batches, split into two 1kg loaves that fit comfortably in these baskets without much extra room. I'm sure you could fit up to the bakery standard 1.2kg loaves, although, depending on how far you proof, they may bulge just over the top (which wouldn't be a problem). I tend to let them get pretty airy, but make sure they retain a slightly chewier crumb to make it easier for sandwich toppings to stay where I put them instead of running right through (doing 4-8 minutes of slap-and-fold just after mixing in the salt and before starting bulk proofing/stretch-and-fold in the recipe below also helps with this).Next, the doughs proofed in these baskets fit perfectly (meaning with a fraction of an inch clearance on each end) in the Cuisinart Chef's Classic 5.5qt Oval Casserole. My bake goes like this:1) Preheat oven with the dutch oven inside to 500F2) Pull banneton out of the fridge, where the dough proofed overnight, turn it out onto parchment, score it, and lower it into dutch oven3) Immediately turn the heat down to 450F, bake covered for 20 minutes, then uncovered for ~25 more minutes, until golden brown and sounding hollow when tapped on the bottomAlthough the ends are right up against the dutch oven whereas the sides have significant clearance, there is no noticeable difference in the bake between these two parts of the loaf. If anything, it couldn't be a more perfect fit.If you, like me, are scouring the internet for an inexpensive and simple way to bake batards at home, this combination works perfectly.Cuisinart Dutch Oven: https://www.amazon.com/gp/product/B0017HMKW6/ref=ppx_yo_dt_b_asin_title_o02__o00_s00?ie=UTF8&psc=1

This product arrived in excellent condition and on time. I was surprised by the small size so next time I will pay closer attention to that. I love the idea of baking bread as a loaf rather then a boule so, we shall see. Impressed with the workmanship.

Love to proof my sour dough bread in these. I have not tried the liner.

Great wooden basket for bread loaves.

The banneton is as promised and of good craftmanship. It will hold about 1.1 kg. of dough for a fairly large batard.

This size batard proofing basket is perfect for making a good sized loaf of bread where most of the slices are about the same size, like for sandwiches, toast, etc. I made only boules for years, but needing to count calories, it helps to have the slices about the same size. And this makes the largest loaf that I was able to get a cast iron pot to bake in.

This is the third banneton I’ve ordered for sourdough bread. I have a round one but I find round loaves don’t fit well in my clay baker and make for difficult sandwiches. I have another oval one which is too small. This one is a great size but while the other two bannetons I have just sort of smell woody, this one smells like the back end of a camel. I’m hoping the smell will go away over tine or I will have to throw it out. Just washed it with soap and water but it still smells the same. It’s the perfect size though and I don’t notice any other reviewers with this problem so either I have a sensitive nose or I got unlucky.