Proven to wicker moisture away from the surface to make a more crispy round crust
With its natural antibacterial properties, this allows your dough to remove and release nicely, stick less so you can use less flour to dust your banneton at every use, and rise to unlock the baker inside of you
Banneton provides structure for shaped loaves of bread during proofing, what is more, it is used for doughs that are too soft or wet to maintain their shape while rising
