Bulka Large Oval 1kg Waffle Banneton Bread Proofing Basket Pressed Wood Pulp, Sourdough Proofing Basket – Non-Stick Brotform Sourdough Bread Baking Supplies, Made in Germany.

Best Banneton basket I’ve bought. I was originally gifted one of these, and have purchased several more since. I’ve had all different types of bannetons made from wood or composite materials and these are the only ones I never have to worry about my bread coming out. They come out easy, and the clean up is simple. I like the variety of sizes and different basket patterns. I will admit, they are a little more expensive than other types but the investment is worth it.

So I got this a bit ago and waited to write a review since I didn’t want to review it before I used it for a few loaves. I’ll keep it simple. Function: This banneton works better than the normal cloth lined ones. My loaves come out super clean, not a single bit of sticking yet. I’ve gotten away with using less rice flour than normal as well. Maintenance: It’s pretty easy to maintain, I just keep it near my oven’s hot air vents when baking so it dries out. Then store it on top of my fridge. I also brush out extra flour when I feel like it. Pretty simple. Keep it dry and dust it off, that’s all. Capacity and shape: I do like 750g loaves and they fit well. I’m sure a little less and a little more will also work. But yeah the estimated size in the description checks out. As far as the shape of the loaf goes, it’s pretty much what you would expect. No issues here. Got a bit of money to spend on a nicer proofing basket? Go for it, I prefer it over normal cloth and wood ones.

Works perfectly and produces sourdough bread with excellent rise. I have 4 bannetons for my bread but this is a favorite. It absorbs water very well although I do use a cloth liner (I haven’t tried without yet). I wanted a banneton that produced a longer, thinner loaf for sandwiches and this is the best so far.

I am a lifelong bread baker and I am totally sold on these new-fangled wood pulp bannetons! Sourdough, by nature sticky, releases easily from the Bulka banneton. My Bulka banneton is well made, has a nice pattern and I look forward to using it for many years. FYI-Be sure to follow the directs about keeping the banneton floured and dry.

Best investment. Sturdy, doesn't stick, great quality.

Great quality! Dust with rice flour for a nice dough release. 750g size good for standard 4-5 cup of flour loaf. Had previously got the 500g Bulka and it’s a bit small.

Very nice product, I’m lucky I haven’t ruined it as you should make sure it dries well for storage as you don’t wash it you just brush off the excess flour. Dough has never stuck to the basket. I like these because you do not have to use a cloth in the bottom like you do the rattan baskets

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!