班尼頓發酵籃

The rattan coils are tightly woven and sturdy, so my dough holds its shape perfectly during the final rise. Cleanup is just a quick brush-off, and the crust came out with that deep, crunchy texture I've been chasing.

My sourdough's crust came out with that perfect crackle I'd been chasing, and the natural rattan really does let the dough breathe without sticking. Cleanup is just a quick brush-off, and the spiral pattern it leaves on the loaf is a nice bakery-style touch.

The first loaf I proofed in this basket came out with a crust so crackly I could hear it singing as it cooled, and the rattan held its shape perfectly without sticking once I floured it. The natural coil texture gives the dough that beautiful spiral pattern on the outside, exactly what I was hoping