This terracotta banneton may be the best thing since before sliced bread. Terracotta has been used throughout history by various cultures for cooking. The ancient Mayans used fired clay balls to cook their food, while in North Africa, the tagine was innovated to create steaming, flavorful stews. A 200-year-old English company created this banneton for proofing and baking bread. Leave dough to proof in the banneton—the unglazed, porous clay wicks away and absorbs excess moisture from rising dough, ultimately creating a crispier crust. The risen dough can be baked directly in the bowl, as it is oven and dishwasher safe.
Hand wash or place in dishwasher. Do not use in microwave.
During the 1800s, in the town of Church Gresley in South Derbyshire, England, a group of potters gathered to create a line of kitchenware. The area was rich with local deposits of clay and coal – ample material for their pottery and fuel to fire the kilns. The company was named after one of its Master Potters, “Bossy” Mason. Thomas Cash purchased the brand in 1901, appending his surname to the original namesake, going by Mason Cash. Their designs have withstood the test of time, as many of their items maintain the same aesthetics as when they were first offered. Today, Mason Cash continues to produce their successful line of products in Portugal.
Round terracotta bowl for proofing yeast breads and pizza dough. Unglazed terracotta pulls away excess moisture from dough, creating a crispier crust. Dishwasher and oven safe. Made in Portland. 8.75 in. x 3.5 in.
8 ¾ inches long x 3 ½ inches wide
(22 x 9 cm)
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