Bulka Sourdough Banneton Bread Proofing Basket Large 12" Oval Waffle 1kg

I enjoy baking bread, particularly sourdough. After years of using a round, linen-lined rattan banneton, I decided to buy an oval one in a size that better matched my Challenger Bread Pan. There are countless variations of the same thing, all from the places where tropical materials grow. They do a perfectly adequate job for a low price, and the linen is not that hard to rinse out and air dry overnight, but I wanted to try something different. I came across the Bulka made in Germany -- where they know a thing or two about bread -- from spruce pulp, and I decided to try something that seemed to be a vote for quality over price. By my 2nd proof, I was convinced that the brotform (loaf shape/form) works better than a lined basket.My experience is that there is no need for dusting with rice flour before an overnight proof. The dough releases readily enough. After an overnight refrigerator proof there is a bit of a skin where the dough contacted the wood, which makes it super easy to make a score for the bread to open up during the oven spring part of the bake. The "hardest" part of cleanup is keeping an eye on the oven thermometer to put the banneton in once the temperature has dropped to 250 degrees F or so. There rarely is anything to dust off, but drying out in the cooling oven does seem like a good food safety step.My bakes suggest that the claim of "superior crumb and crust" is truth in advertising, not a false promise. (See photos.) I haven't changed my recipes, just my proofing basket's material and shape. I usually make 400g to 500g loaves one at a time, yet I bought the 750g basket for the groove pattern. I am really pleased with my purchase and am considering whether to buy another one in the smaller size because it has no pattern and may be good for certain yeasted loaves, like ciabatta. If you can spare a few extra dollars for a quality product, you should give Bulka a try!

Good banneton, I like the size and the construction and the fact that it doesn't stick too much. The amount of flour and water is 500gr and 350ml of water and almost fits after proofing so keep that in mind

I love this product so much that I had to buy it again. So this is the second one that I bought. I don’t know what it is about the shape of this banneton but it really holds a shape of the dough. Well, I now get a much better oven spring when I use this. It is a little pricey, but in my opinion, it is well worth it!

I really like the Bulka banneton. I was not sure what the compressed wood pulp would be like but found it to be very thick and sturdy. Should last a lifetime.I purchase this after returning an oval banneton made from cane. it was painted and had that Pier One Imports smell. I washed the cane basket and could not get the smell out. it was actually not much cheaper than than the Buka. I really didn't want my bread in a painted basket overnight in the refrigerator.The best part about it is the results of proofing bread. With a dusting of rice flour no loaf has ever stuck at all. You can tell it removes some of the moisture from the dough making the basis for a nice crust.It takes a maximum of 750 grams loaf. which is the perfect size I think. In the picture is a loaf using the Bulka on the left and a 500 gram round loaf on the right.

Excellent Proofing Basket. Didn't use a liner, just rubbed a small amount of Rice Flour on the inside and the dough easily came out after proofing. I liked it so much I bought two more.

I was skeptical before buying these to replace my rattan bannetons. I thought: How much better could they really be for the higher price? The answer is, A LOT.When I first unboxed them, they looked a little questionable, but they’re clearly sturdy once you handle them. I used a vegetable brush to remove any loose wood pulp and tidy them up a little. The shape looks a little wonky, too, but my fears were put to rest after my first overnight proof in the fridge.When I first placed my shaped loaves into the brotform, they didn’t quite take up the full length of it. When I took them out to bake in the morning, they had expanded beautifully, filling up the whole thing. Curiously, it also made the seam disappear, which I’ve never had happen with my rattan bannetons. I effortlessly flipped them over onto my peel, and the outer crust was perfectly dehydrated. Scoring was incredibly smooth thanks to the dried-out crust.The final result was a longer and thinner loaf than I’m used to, which I actually prefer since I make a lot of sandwiches. After baking, I placed them in my turned-off oven to dry as the directions state so they don’t grow mold.Overall, I’m extremely pleased with my decision to buy these over traditional rattan. If you’re on the fence about splurging a little bit, I’d definitely say go for it. You won’t be disappointed!

These are my favorite bannetons. Do they cost a bit more than others? Yes, but they work so well that I don’t mind. Also, I’m happy to support small business when I can! Win-win!!

It is small but worked well!

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!

Excellent quality

I’m very happy with my order. Great quality and delivered much earlier than expected. I highly recommend this seller and proofing basket

Quality of the wood pulp material is superb. It is an excellent product. However one thing they could improve is that they could tell us what is the quantity of dough for this size. I have ordered a larger size and now I can’t return it.

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