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Schneider

Schneider Oval Bread Proofing Basket 1000g – Rattan

SKU: DW275

£27.95(£33.54 inc VAT)

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This is a traditional oval rattan proofing basket, known in bakery as a banneton or brotform, designed to support shaped dough during its final prove before baking. The rattan construction absorbs excess surface moisture from the dough, helping to develop a firmer outer skin that contributes to good oven spring and a well-defined crust. As the dough proves inside the basket, the coiled rattan rings leave a characteristic spiral pattern on the finished loaf — a result that is difficult to achieve without a proper proofing basket.

In practice, a lightly floured basket holds the dough in shape, prevents it spreading flat, and allows airflow around the surface during the prove. The oval form is well suited to longer batard-style loaves and produces a consistent result when used as part of a structured baking workflow. Rattan baskets of this type are standard kit in artisan bakeries and in any operation producing hand-shaped sourdough or naturally leavened breads.

A few practical points worth noting: rattan baskets require light dusting with rice flour or a flour blend before each use to prevent sticking. After use they should be tapped out and left to dry thoroughly — they are not suitable for washing in a dishwasher or submerging in water. With proper care they are durable and will last through a high volume of daily proves. This basket is sized for a 1000g dough piece, so if your operation regularly works with smaller or larger weights, it is worth checking that the basket dimensions align with your standard loaf sizes before ordering.

If you are setting up a proofing workflow for the first time or scaling up production, we are happy to talk through quantities and sizes to make sure you have what you need.

Frequently asked questions

How do I prepare and care for a rattan proofing basket?

Before first use, dust the basket generously with rice flour, working it into the coils, and allow it to dry. Before each subsequent prove, apply a light dusting of rice flour or a plain flour blend to prevent sticking. After use, tap out any remaining dough residue and leave the basket in a warm, dry spot to air thoroughly. Never wash it in a dishwasher or soak it in water, as this will cause the rattan to swell, crack, and deteriorate quickly.

Is a 1000g basket the right size for my loaves?

This basket is designed to hold a 1000g dough piece — that is the weight of the shaped, unproved dough going in, not the finished baked loaf. If your standard recipes work to a different dough weight, it is worth checking before ordering as a basket that is too large will not support the dough sides properly, and one that is too small will restrict rise.

How many baskets does a production bakery typically need?

That depends on your prove times and baking schedule. If you are running long cold retarded proves overnight, you will need enough baskets to hold your full day's production in one go. For shorter ambient proves, you may be able to cycle the same baskets through multiple batches in a day. It is worth mapping your workflow before purchasing to avoid either a shortfall or unnecessary surplus.
Schneider Oval Bread Proofing Basket 1000g – Rattan

£27.95(£33.54 inc VAT)

£27.95(£33.54 inc VAT)

This is a traditional oval rattan proofing basket, known in bakery as a banneton or brotform, designed to support shaped dough during its final prove before baking. The rattan construction absorbs excess surface moisture from the dough, helping to develop a firmer outer skin that contributes to good oven spring and a well-defined crust. As the dough proves inside the basket, the coiled rattan rings leave a characteristic spiral pattern on the finished loaf — a result that is difficult to achieve without a proper proofing basket.

In practice, a lightly floured basket holds the dough in shape, prevents it spreading flat, and allows airflow around the surface during the prove. The oval form is well suited to longer batard-style loaves and produces a consistent result when used as part of a structured baking workflow. Rattan baskets of this type are standard kit in artisan bakeries and in any operation producing hand-shaped sourdough or naturally leavened breads.

A few practical points worth noting: rattan baskets require light dusting with rice flour or a flour blend before each use to prevent sticking. After use they should be tapped out and left to dry thoroughly — they are not suitable for washing in a dishwasher or submerging in water. With proper care they are durable and will last through a high volume of daily proves. This basket is sized for a 1000g dough piece, so if your operation regularly works with smaller or larger weights, it is worth checking that the basket dimensions align with your standard loaf sizes before ordering.

If you are setting up a proofing workflow for the first time or scaling up production, we are happy to talk through quantities and sizes to make sure you have what you need.