Matfer 8 1/4 Inch Banneton Line Lined Basket

 (1 customer review)

These are JUST like the one's King Arthur Flour's Bakers Catalog sold back in the '90s.

Very easy to use: just flour lightly and let your ball of dough do its second rising in the basket, turn out onto a peel and pop onto a heated pizza stone-lined oven, pop into a cloche with cornmeal in the bottom, or onto a sturdy floured cookie sheet. The linen helps wick the moisture away from the "skin" of the dough and makes your crust very professional. (Oh, and slash or snip with kitchen shears a couple of times over the top before putting in the oven, plus throw a 1/4 cup of hot water in the bottom of the oven as you slam the door shut.)

I use the Finest Wheaten Bread recipe from Clayton's Breads of France, with bread flour and an extra long first rise in the fridge, and everyone raves.