- Wood Pulp Banneton – Hand-made in Germany
Welcome to the Crust & Craft Frequently Asked Questions page. Here, we answer questions about our premium wood pulp bannetons, proofing baskets, and accessories. Whether you’re a beginner baker curious about sizing your first banneton or a seasoned artisan seeking detailed care instructions, our Frequently Asked Questions page provides clear, concise information. Learn how to season a new banneton, prevent mold, and use round or oval baskets to achieve a perfect crust every time.
A wood pulp banneton is a proofing basket made from finely processed wood pulp, traditionally crafted in Germany using a 100-year-old formula.
Unlike straw or rattan baskets, wood pulp bannetons offer a non-stick surface, making dough release easier and minimizing sticking issues.
They’re durable, eco-friendly, and naturally breathable, which helps shape your loaf and promote a consistent crust every time.
Banneton sizes are typically referenced by the final baked weight of the loaf. For example, a “1 kg” banneton is designed to hold dough that bakes into a 1 kg loaf. If you bake smaller loaves (e.g., 500 g), choose a banneton labeled “0.5 kg.”
Make sure there’s a little extra room for the dough’s final rise—too tight and the loaf won’t expand evenly; too large and the dough may spread out too much.
Before using a new wood pulp banneton, preheat your oven to 170 °C (338 °F). Turn the oven off after 3 minutes and place the clean banneton inside for 20 minutes. This process fully dries and sterilizes the basket.
Once cooled, coat the entire interior surface with a generous dusting of flour—this creates a barrier between dough and wood pulp.
After removing excess flour, your banneton is ready for proofing.
If you want more information than on our Frequently Asked Questions page you can visit How to Use a Wood Pulp Banneton page.
After bulk fermentation, gently shape your dough into a boule or batard. Dust the inside of a well-floured banneton with flour.
Place the shaped dough, seam side up, into the basket and cover with plastic or a damp cloth to prevent drying. Let the dough proof until it’s nearly doubled in size.
When ready to bake, invert the banneton onto a baking surface so the dough’s seam side is down.
The pattern of the banneton will create attractive ridges on your crust.
If you want more information than on our Frequently Asked Questions page you can visit How to Use a Wood Pulp Banneton page.
After each use, let your banneton air-dry completely—never use water or soap, as moisture can lead to mold.
To remove any stuck flour or dough residue, use one of our specialized banneton cleaning brushes or flour brooms.
Simply brush away debris, then store the banneton in a dry, well-ventilated place away from direct sunlight.
Yes- residual heating (or “drying”) your banneton in the oven is recommended before first use and after deep cleaning.
Preheat to 170 °C (338 °F), turn off the oven after 3 minutes, place the banneton inside for 20 minutes, and let it cool naturally.
This removes any residual moisture and helps prevent mold. Always ensure the banneton is completely cooled before dusting with flour.
If you want more information than on our Frequently Asked Questions page you can visit How to Use a Wood Pulp Banneton page.
Round bannetons are ideal for boules (round loaves), while long (oval) bannetons suit batards or bâtard-shaped loaves.
The choice depends on your preferred loaf shape: round baskets help create a circular loaf with an even crust, whereas oval baskets guide an elongated loaf and produce distinctive scoring patterns.
Both styles follow the same principles of proofing and flouring
Our bannetons are crafted from sustainably sourced wood pulp, harvested from regenerative forests in the Nordic countries (Norway/Sweeden).
The pulp is processed into fine fibers to form durable proofing baskets.
This eco-friendly material replaces traditional straw or rattan and ensures a naturally non-stick surface that breathes, improving dough shape and crust development.
If you want more information than on our Frequently Asked Questions page you can visit .
All our wood pulp bannetons and accessories are handmade in Germany.
We continue a baking tradition that began in 1847, evolving from straw to rattan and now to eco-friendly wood pulp.
Our German workshops follow a 100-year-old formula to ensure consistent quality and craftsmanship.
With proper care, a wood pulp banneton can last for many years.
Since you never wash it with water or soap, avoid moisture buildup by drying thoroughly after each use.
Brushing off flour and dough remnants and occasionally re-drying in a warm oven (170 °C for 20 minutes) will keep it in prime condition for at least 3-5 years or more, depending on frequency of use.
We offer a range of specialized cleaning accessories, including banneton cleaning brushes, flour brooms, and small butter brushes.
We also offer proofing basket liners that complement our bannetons and can help regulate the humidity of your dought allowing you to get a better crust each time.
These tools are crafted in Germany alongside our baskets and are designed to remove flour build-up and dough remnants efficiently without damaging the wood pulp surface.
We accept PayPal, credit cards, SEPA (bank) transfers, and wire transfers.
All transactions are processed securely.
If you choose bank or wire transfer, please include your order number in the payment details to avoid delays in processing.
All commision for bank payments and wire transfers are the responsability of the client.
The minimum order value is €30 (before taxes and shipping).
Orders below this amount can not be put.
Once payment is confirmed for orders meeting this threshold, we proceed with production and shipping.
For orders under 100 pieces, production and shipping typically take 3-5 weeks from the moment payment is confirmed.
For orders over 100 pieces, lead time can extend to 4-10 weeks.
Shipping costs and options are calculated at checkout based on destination and weight.
If you order any kind of accesories without bannetons, the order will be shipped in maximum 72 hours from placing the order, depending on our stock.
Yes. We ship worldwide using reputable carriers such as DHL.
Shipping costs are calculated at checkout based on destination, weight, and chosen shipping method.
On orders larger than 1000 euro you can chose your own shipping. We will provide necesary paperwork (delivery notes, export papers) so your shipper only has to come pickup your order.
Please note that customs duties or local taxes are the buyer’s responsibility.
f you own a bakery or are a corporate client within the EU, you can purchase without VAT and receive preferential pricing based on quantity for the first year and than based on sales, you can get a permanent discount..
For orders exceeding 100 identical pieces or custom requests, contact our corporate sales team for details and quotes.
Regenerative wood refers to timber sourced from forests managed for long-term sustainability.
Trees are harvested selectively, and replanting ensures continuous forest health.
Using regenerative wood for bannetons minimizes environmental impact, supports biodiversity, and aligns with eco-friendly practices.
Always let your banneton dry completely after each use. Never store it damp or use water/soap to clean it.
If you notice dampness, preheat your oven to 170 °C, turn it off after 3 minutes, place the banneton inside for 20 minutes to fully dry, and then store in a cool, dry place.
Once your order ships, you will receive a tracking number via email. Simply click the tracking link or enter the number on the carrier’s website to see the current status. If you haven’t received tracking details within 24 hours of shipping, contact our support team at contact@crustandcraft.eu
If your banneton arrives damaged or defective, notify us within 14 days of delivery.
We will arrange a replacement or refund upon receiving photos of the damage.
All other returns must be in original condition and packaging; a restocking fee may apply.
Shipping costs for returns are the buyer’s responsibility unless the item is defective.
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Our wood pulp bannetons are hand-made in Germany, using a 100+ years old formula, and stand out as the best option for every bread enthusiast. And here is why, in a nutshell: they provide the ideal space for dough proofing and dough sticking issues will be a thing of the past – we’re talking non-stick, easy to clean surfaces all the way!
And since the best results come from using the best tools, make sure you keep yours clean and nifty. Our cleaning accessories are designed with practicality in mind and will get the job done in no time. They take very little storage space and come in different shapes and dimensions.
Who can say no to golden-crusted loaves? These German spruce hand-made Wood Pulp Bannetons stand out as the best option for every bread enthusiast.
Designed to complement our Bannetons, these accessories are an essential extension of your bread-making arsenal. They’ll definitely reduce your cleaning time to a bare minimum.
Crafted with passion, Baked to delight
For nearly two centuries, the bread banneton (proofing basket) have been a baker’s trusted tool. Our company, Crust&Craft, began this journey in 1847, initially crafting molds from natural materials like straw.
Later, rattan became popular, but its ecological impact raised concerns. In 1920, we made a decisive shift toward sustainability by embracing wood pulp.
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