“The first thing I noticed was how much better the dough held its shape during proofing, especially in the summer when my kitchen runs warm. But over time, I realized the biggest benefit wasn’t the basket itself—it was the bread. Better structure, easier scoring, improved oven spring, and a more open crumb.”
“After using wood pulp bannetons for a while, I started replacing my old rattan baskets one by one. Today, they’re the only bannetons we use at Sherwood Bread.”
“One of the things I appreciate most as an instructor is that wood pulp bannetons benefit every level of baker. Beginners gain confidence because the dough is easier to handle, while experienced bakers appreciate the consistency from loaf to loaf. Over hundreds of classes, I’ve seen how small improvements in the proofing process can make a big difference in the final loaf.”
“I’m also happy to support a U.S. manufacturer that listens to feedback and continues to improve its products. Zinala has become part of how we teach, and I recommend their wood pulp bannetons to my students because I genuinely believe they’ll help them bake better bread.”
