Most bread proofing baskets (called "banneton" in French or "brotform" in German) are made of rattan or cane, but not these. These bread proofing baskets are handmade in Brooklyn from wood pulp, an absorbent material that happily takes your wettest doughs—and gives them a crispier crust. Consider your sourdough game raised.

Wood pulp, sourced in North America

Before Use: Liberally dust the inside of the banneton with flour.
After Use: Place in a well-ventilated area to dry between uses.
Cleaning: Dust away any excess flour or dough using a brush or kitchen towel. Do not wash bannetons in the sink.

Notes:
Do not place bannetons in the oven when baking bread.
To prevent mold, do not stack bannetons before drying.
Aesthetic imperfections should not affect the usability of the product as natural materials and handmade construction make each piece unique.