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Small Oval Plane 500g Banneton

Small Oval Plane 500g Banneton

$36.95 USD
$41.00 USD $36.95 USD
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What is this?
This Bulka basket is crafted for loaves weighing between 350g and 500g after baking. It gently supports your dough during its final rise, helping you shape a beautifully structured loaf with ease.

Why is it special?
With thick, breathable walls for steady proofing, this banneton creates the ideal conditions for fermentation. The natural wood pulp draws just the right amount of surface moisture, making your dough easier to score and giving your bread that signature thin, crackly crust. It's sustainable, naturally non-stick, and easy to care for.

What is it for?
Perfect for sourdough and slow-fermented breads, it’s a trusted tool for shaping, supporting, and elevating your home bakes - whether you’re just getting started or perfecting your 100th loaf.

Less Sticking, More Rising

Got wet dough? No Problem! Our basket is made from compressed wood pulp that naturally wicks excessive moisture away from dough skin. So you get a consistent rise with crispy crust without needing a liner, making it ideal for high hydration doughs such as sourdough.

A Basket That Practically Cleans Itself

Proofing takes patience, but cleaning our bannetons is a breeze. With a non-stick, textured surface, your dough releases easily, leaving sticky mess behind. Just let the basket dry naturally or use the residual heat from the oven, then brush off any leftover bits. That's all it takes!

Multiple Sizes, Shapes & Patterns

Whether you are in the mood for making a sandwich loaf or a French boule, we've got you covered with different size/shape and pattern combinations. Choose from small baskets holding 500g of dough to large brotforms accomodating 1kg of dough.

Take Artisan Bread to the Next Level

If you are serious about making exceptional bread, then it's time to step up to this time-tested banneton straight from the old country. The secret sauce is in its thick walls, which provide all-around support and even temperature for perfectly proofed dough every single time.

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Small Bulka Wood Pulp Basket: Designed to shape loaves that bake up to 500g, this oval proofing basket supports sourdough, rye, and other artisan breads through their final rise. Its firm structure helps maintain shape and prevent collapse, so your bread comes out beautifully shaped and well-risen.

Thick Walls for Even Fermentation: Made from breathable wood pulp, Bulka bannetons insulate your dough evenly, promoting consistent proofing and better rise, even in cooler kitchens.

Crusty Outside, Airy Inside: Wood pulp naturally absorbs excess moisture, helping you create that crackly crust and open crumb artisan bakers love.

Eco-Friendly & Biodegradable: Our bannetons are crafted from sustainably sourced European spruce pulp - no rainforest rattan, no chemicals. Just a clean, natural product that’s gentle on the planet and your bread.

Easy Release, No Washing Required: The non-stick texture of wood pulp makes it easy to remove proofed dough without tearing and deflating. After baking, simply dry your banneton in a turned-off oven (210–220°F) for 20–40 minutes, then brush off leftover flour. No washing, no fuss.

Frequently Asked Questions

Why does my dough cling to my banneton like a toddler to their favorite toy?

Dough sticks when the banneton isn’t floured enough. Dust it generously with flour (gluten-free flour works best) to ensure a clean release and a perfect shape.

Do I need a PhD to clean my banneton?

Definitely not! After each use, brush off excess flour and ensure it dries completely—moisture invites mold. Drying in the oven with residual heat at 250°F is the gold standard for keeping your banneton clean and mold-free! Never wash it with water!

Is my Bulka banneton made of cardboard?

Nope, it’s crafted from premium, food-safe wood pulp! Unlike cardboard, wood pulp is durable, breathable, and perfect for proofing dough. It helps regulate moisture for better results, giving your bread that perfect crust and shape every time.

What happens when my Bulka banneton decides to start a mushroom farm?

Mold thrives in moisture! Always dry your banneton completely after use, ideally using the oven's residual heat, and store it in a well-ventilated spot. If mold does form, it's best to dispose of the basket to keep your baking safe and hygienic.

I live in humid climate, and/or my dough proofs in the fridge. Any tips for my banneton?

Moisture is the enemy! Always ensure your banneton is thoroughly dried after each use. The residual heat method is the best basket's friend. Then store it in a dry and well-ventilated area—this is crucial to prevent mold and keep it bake-ready!