Bulka Banneton Bread Proofing Basket Brotform Spruce Wood Pulp 9 inch Groove - Non-Stick Round Dough Proving Bowl Boule Container for Bread Making Sourdough Artisan Loaves, Made in Germany.

Excellent quality.

If you're looking for a banneton (bread proofing basket), this is the one you're looking for. Choose whichever shape and pattern you want, but Bulka is 100% the quality and construction of banneton you're after. All of the usual praises are in order for the exceptional packaging, shipping, all of that good stuff - but the product itself, typical for German quality, is outstanding. Proofing in it is a breeze - I have had zero sticking, cleanup is a breeze, just a light flouring and you're off to the races. It's beautiful, it's quality, it's sustainable, it's German, and it proofs an exquisite loaf at a reasonable price for the quality. Stop looking and researching (I do so obsessively). This is your final stop. Click the buy button and spend more time enjoying a beautifully simple and fulfilling way to make your own food. Thank you Bulka for making something excellent in a world full of garbage.

My sourdough loaves tend to be on the smaller side and they don’t fill the bowl but the pattern is nicely transferred and the sides are tall enough to nicely cover the dough as it rises. It is made in Germany and I trust the fabrication.

These are so far superior to the bamboo style banneton they shouldn't even be compared to each other. These are a little pricey, however they are worth it. The statement you get what you pay for applies here. Your bread doesn't stick, you don't have to wash liners, they absorb moisture. My only complaint is you can't really clean them so some of my cinnamon sugar loaf leaked and there is nothing I can do about it that one has just become the sugar loaf banneton. If you tried to clean them they peel apart like a cardboard box in the rain.

I tend to make high hydration doughs with a decent amount of wholemeal flour so they can get pretty sticky. Wicker is fine but if I’m not super careful I can end up partly deflating the dough as I try to get it out of the banneton. This has never even been close to happening with this one - it just makes the whole process of bulk fermentation a breeze.