Bulka Small Oval 500g Banneton Bread Proofing Basket Pressed Wood Pulp Brotform - Plane Non-Stick Batard Sourdough Banneton Basket, Made in Germany.

This is my second banneton from Bulka. I have used baskets with fabric lining and baskets similar to Bulka from Brod and Taylor and Bulka is by far my favorite! They absorb moisture which seems to help my bread as it does its cold ferment. I dry them after each use by putting it upside down toward the back of my oven where the warm air vents out and they dry beautifully. (I have placed them in the warm oven too but forgot to take one out once and it burned when I preheated the oven with it in there.). HIGHLY RECOMMEND!

I love these bannetons so much! I proof my dough in the fridge for 24 hours in these and my loaves have been perfection since switching from the traditional rattan types. I always worried about wood splinters with those, so I never used them without a liner. You do not need a liner for these. The dough does not stick at all, and the size works for both a small loaf and regular loaf. My bread looks so much better since switching, and I think a big reason is a lot of moisture is removed during cold proofing due to the material these are made of. I do put them in the oven while it is cooling after baking so no mold forms on them. These are extremely well made and should last for many years.

I seen that this was returned many times due to being too small but I mainly bake my sourdough in 9x5 bread pans and this is the perfect size for proofing. I couldn’t ask for a better bannneton that wicks moisture, perfect for my bread pans and well made. Highly recommend

This banneton is great! Easy to clean. Mt bread comes out great! Highly recommend.

Great size for a medium loaf. Very well constructed!

I rarely leave reviews, but I felt compelled after the customer service I received and my initial use of this brotform. Starting with the customer service: I went to this company’s website to see if they had the smaller oval brotform in stock there. Unfortunately that was not the case, but I did manage to find an email. I figured I would reach out and see if they knew when the 500 gram oval brotform would be back in stock. They responded rather quickly and said it would be a few weeks. When I refreshed the Amazon product page though, much to my surprise, I was able to place an order. The shipping took longer than the standard 2 day shipping that I’m used to when using Amazon, but I can hardly complain given that I was able to order a previously out of stock product. Next, let’s get to actual usage. I’ve been making sour dough bread for a couple years now. The loaves are just for my wife and myself, so I’m not producing them in large quantities. My preference for my loaves are for them to be made of 100% whole grains, but this can get rather tricky given spelt, rye, einkorn, and even whole wheat flours all typically have less protein than your typical white bread flour. This has resulted in difficult-to-work-with, sticky, wet doughs. After doing a bit of research, I learned that wood pulp brotforms are ideal for these types of doughs. Setting my wicker banneton aside, I decided to finally give this brotform a use. I have to say, I am quite impressed. When using my wicker banneton in the past, I’ve had my frustrations with sticking after crafting the perfect dough. This especially held true upon my first use. Not sure what to expect, I prepared myself for the worst upon first use. After flipping the brotform upside down and waiting for a few seconds, I felt the dough release and let out a sigh of relief. I couldn’t believe it, but the dough did not stick! I’m sure I will be using this brotform for many more loaves and I am quite impressed with how the first loaf went. If you’re on the fence about whether or not wood pulp brotforms actually make a difference, leave your doubts behind. I can say with confidence this product is worth your money.

These are expensive but nice quality and should last forever. The wood pulp does a good job of wicking away the correct amount of moisture during cold retarding of sourdough in the fridge. One caveat: dough will stick to wood pulp more than a rattan banneton with or without a liner. I find myself using extra rice flour or semolina when that isn’t usually necessary with my rattan baskets.

I love this banneton basket. Just ordered my second one. Good quality.

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I bake sourdough at home and this shapes my bread nicely that fits my oval Dutch oven.. love how easy to clean it

This is a great and professional banneton, easy to. maintain if you follow the instructions. No sticking if you use a bit of rice flour. Awsome!