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Cane bannetons have the characteristic spiral pattern which is imprinted onto the baked bread giving the signature artisan-baked pattern. Available in a variety of sizes, all cane proving baskets should be dusted with rye flour prior to each use. When the dough is shaped and ready for it's final prove, it should be placed in the proving basket and proved until it is ready to go in the oven, at which point the dough is tipped out and baked.
These rectangle cane bannetons are available in three sizes:
1kg = internal 250mm x 160mm x 75mm deep
750g = internal 240mm x 140mm x 65mm deep
500g = internal 200mm x 140mm x 65mm deep
