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These bannetons are made from robust plastic, are stackable and dishwashable. They are well suited to those with limited storage space and want the benefit of not having to clean by hand.
They should either be lightly coated in vegetable/sunflower oil to prevent the dough from sticking to the banneton, or can be lined. Just before the dough goes into the oven, it is tipped out of the banneton and a pattern is cut into it for improved crust and enhanced appearance using a grignette (handled lame or blade).
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