100% NATURAL RATTAN & SUSTAINABLE THE MOST COMPLETE BREAD PROOFING SET WITH THE MOST PREMIUM ACCESSORIES We provide you with everything you need to make your next masterpiece. All contents have passed the FDA’s strict standards for food preparation: 9 Inch Round Banneton Basket / washable linen clothGlass Jar with LidProfessional Bread Lame with 4 Extra Blades and Leather Protective PouchProfessional Long Handle Dough WhiskMetal Dough Scraper / Bench Knife (for counter top use)Plastic Dough Bowl Scraper (for basket use)Organic Cotton Bread BagSilicon SpatulaMeasuring SpoonsThermometer StripSilicon Bread Sling Punch, knead, fold! We prefer the folding method for developing the gluten in the dough, rather than kneading in a stand mixer or by hand. Folding is not only less labor intensive, but it also gives the crumb of the finished bread a better structure and a nicer network of holes (which are a good thing in the artisan bread world!). Punch, knead, fold! After punching down, kneading, folding, and stretching your dough, you will portion out the dough into serving sizes or loaves. You get it ready for its final proof by putting it into its final shape. Now for the proofing! Place the shaped dough into your banneton basket, cover with towels and perform a shorter second rise at room temperature or in the refrigerator. During this time, the loaves should nearly double in size. Bake, slice and um-mm! Time for the oven bake or Dutch Oven. You need a moist, humid environment during the first few minutes of baking to get a good rise from the dough and to develop the crust. Once ready it's time to slice that deliciously crusty loaf! Um mm