Wood Pulp Banneton 1kg Oval Smooth

🥖 German-Made Wood Pulp Proofing Bowls Bannetons by Think4Earth

Shape your sourdough with precision and tradition.

Elevate your bread-making game with our premium German-made wood pulp proofing bowls also known as bannetons. Designed for artisan bakers and sourdough lovers, these high-performance bowls support perfect shaping, slow fermentation, and a beautifully textured crust.

Made from compressed food-safe wood pulp, they are naturally breathable, moisture-wicking, and a more sustainable alternative to plastic or rattan.

Available in a range of shapes, sizes, and embossed patterns to suit your unique baking style.

✅ Why Bakers Choose Them:

    •    Made in Germany from natural, food-safe compressed wood pulp

    •    Promotes even fermentation and a well-structured rise

    •    Moisture-wicking to help form a crisp crust

    •    Available in round, oval, and batard shapes

    •    Choose from plain or patterned designs (spiral or lined)

    •    More sustainable and hygienic than traditional rattan bannetons

🧼 Easy to Use, Easy to Maintain

Before first use, dust with flour and use with a cloth liner or directly on the surface. After baking, simply tap out flour and air dry.

👉 Looking for care tips? Read our bread board and tool maintenance guide here: LINK COMING SOON!

🌿 Designed for Artisan Bakers

Whether you’re shaping rustic sourdough batards or petite boules, these wood pulp bannetons help create a bakery-quality finish every time. They’re lightweight, stackable, and designed to age gracefully with use.

Pair them with our recycled bread board, bread saw, or reusable bread bag for the ultimate zero-waste baking toolkit.

Available Sizes:

    •    Round: 500g, 750g, 1kg, 1.5kg

    •    Oval: 500g, 750g, 1kg, 1.5kg

Material: Compressed wood pulp

Made in: Germany

Use: For proofing and shaping dough before baking

Care: Shake out excess flour; do not soak or dishwasher clean

• Suitable for: 1 kg loaves
• Shape: Oval
• Inner dimensions: approx. 25 × 14.5 cm, depth 8 cm
• Material: Compressed wood pulp fibre
• Made in Germany

• Season Before First Use: Dust the inside with rice flour, leave 30 minutes, shake out. Repeat 2–3 times to build a non-stick layer.
• No Water or Dishwasher: Wood pulp bannetons must never be soaked or submerged — this causes cracking and warping.
• After Each Use: Shake out excess flour and place upside down to air dry completely before storing.
• Brush Out Residue: Use a stiff pastry brush or Banneton Cleaning Brush to gently remove any stuck dough.
• Dry Storage Only: Store in a dry, well-ventilated spot. Sealed containers trap moisture and can encourage mould.
• Remove Mould Naturally: If mould appears, place the banneton in direct sunlight for a few hours — UV light naturally sanitises it.