Using rattan in bread proofing not only helps your dough to mature evenly and take on a deep consistent flavour, but effortlessly produces an attractive spiral pattern in your loaves. This effect is highly desirable, adding a homespun aspect to your bakes which helps to merchandise your bread. The 500g banneton is also easy to clean and maintain. For best practice, clean with a hard brush and cold water, allowing a short time in the oven to dry and ensure any mould or germs are eliminated before next use.

Before first use, spray the inside slightly with an enzyme-free releasing agent to protect the rattan, and dust with flour. The basket can be cleaned every 4 weeks using a brush without water. Then place the basket in the oven for 20 minutes at a temperature between 120° and 140° C to sanitise.