Reddit mentions: The best baking & pastry utensils

Okay so I know you said under $5 but this is just a few cents over. I hope this can count. It's a garlic masher. Who DOESN'T want one of those?! Keep all the stinky off your hands and get a perfect mince for cooking?! It's like, heaven. I hate chopping garlic.

Also, my father is a huge griller and he swears by perfection with a meat thermometer. Getting the perfect cook every time, keep your family and friends happy :) and only $3.60.

I have a silicone basting brush at home and I LOVE IT. And it's only $2.00.

Some people don't have one of these but I love having it in my sink because it keeps all the nasty food from clogging up my drains. Into the garbage where you belong!

I noticed you had a cocktail shaker on there. Great for people who want shaken, but how about stirred drinks? Do it with something fun!

Also, make the perfect drinks with perfect pours. Jiggers make it easy if you're not an experienced bartender.

I've found some cool things for myself as well! Everyone benefits :)

While they're a fantastic tool, a stand mixer is expensive. However, having a mixer on hand can be insanely useful. A decent handheld mixer can do the job for way less. Aside from that, these would be my suggestions.

1.) Knives. Get something decent and try to learn to keep them sharp. you don't need a huge knife block, 2 or 3 basics will do the trick. A small and large basic knife and a serrated knife will be plenty to start with. A set of basic cutting boards to go with these as well. Get more than one because you shouldn't cut raw meat on the same board as cooked meat or veggies and so on.

2.) Measuring tools. 1 set of measuring cups, 1 set of measuring spoons, 1 liquid measuring cup. I prefer metal for the first two and pyrex for the last. In my experience the numbers wear off the plastic ones pretty quickly and they stain. And yes you need all 3, liquids are measured differently than solids.

3.) Graduated mixing bowls. Pyrex are also great for these. I have this set and they have served me well.

4.) Pans. These really depend on what you want to do. If you want to focus more on cooking start off with a few basics. A larger stock pot, a sauce pan, one or two frying pans (i prefer to have multiple sizes) and some basic pans for the oven. A 13x9 metal or glass pan is a must have for me as well as an 8x8 or 9x9 square pan. If you want to bake as well you'll need to add cookie sheets and possibly a few more specialized items like muffin pans. Nonstick is sometimes frowned upon by chefs and cooks, but truth be told they're fine for most applications. Personally, I highly recommend against silicone pans. In my experience they smell foul and are a pain to clean.

5.) Utensils. Do not get the cheap shitty plastic set. Just don't. It's a waste of money. I cannot count how many cheap plastic spatulas I've thrown out because they melted or peeled or something. Go with silicone instead. You can use metal, but keep in mind metal tools+nonstick pans=scratched ruined pans. (This does not apply to spatulas used for things like stirring or spreading frosting btw, only to ones you will use on your stove). As for as what you'll need, I would suggest a set of wooden mixing spoons, and a set like this that includes the basic items; a normal spoon, a slotted spoon, a turner, and a pasta fork.

6.) Specialty utensils. Once again, these depend on what you want to do. Whisks are handy for a lot of things and a box grater comes in handy. A silicone pastry brush is nice for certain things and easier to clean than a normal one. A basic strainer was something I didn't realize how useful it was til I got it.

8.) Other Basics: Oven mits, towels, kitchen twine, tupperware in multiple sizes, egg separator, can/bottle opener.

9.) A basic cookbook. I'm a huge fan of this edition of the BH&G cookbook. On top of a lot of basic, fun recipes it includes a lot of extra information about tools, techniques, and some nifty tips and substitutions. I have a separate binder of my own recipes, but this is my most referenced cookbook.

What sorts of food are you hoping to learn to cook? I can expand on any of this depending on your interests.

Ok, ingredients time. I used this recipe for the crust. A good flaky crust is all about the elbow grease and keeping your dough cold. If it gets warm, the gluten will activate and your dough will get smooshy. no one likes a smooshy pie crust.

Use good ingredients, too. This kind of pie is a process, so you might as well use better quality flour, like King Arthur and fancy butter.

Chill everything before you use it. The vodka (use something good, like stoli) needs to hang out in the freezer before you use it, and the water should be ice motherfucking cold. Hell, put the flour in the freezer too.

I tried using a food processor, but mine isn't big enough. Use a pastry blender, especially to chop the butter into tiny cold bits. Use the rubber spatula in a folding motion, not a mixing motion, too. That's what makes it crispy, because when the little pockets of butter and shortening melt in the oven, they make little air holes. Remember, you want to manhandle the dough as little as possible to keep it cold. When you're working it it'll start out very crumbly, and you want to smoosh it together just enough to stick together into the shape you want.

You can also use honey whiskey in the dough instead of vodka if you want. cinnamon whiskey (like fireball) makes it a little too cinnamony, but that's up to personal taste: cinnamon crust + cinnamon filling = too much cinnamon. I like the crust a little more neutral.

When you roll it out, use a vinyl rolling mat. It'll make it infinitely easier to flop it into a (glass!) pie pan without tearing the dough, and it's easier to measure your crust and make sure it's the right size.

for the pie filling itself, use whatever apple pie recipe you find that sounds good. I went with this and subbed the bourbon for a mix of cinnamon whiskey (fireball) and rum, because that's what I had. I like the rum version better, but you do you. Don't use cheap booze.

There are a variety of apple types you can use, but the basis for it should be something tart, like granny smith apples. different recipes call for different blends, but cut more than you think you'll need, and mound them up in the center of the pie- they'll shrink.

If you need to make a low-sugar variety, don't sub out more than half of the sugar for other stuff. sucralose works well, and the flavor of it disappears pretty well in the pie filling.

Before you add the filling to the crust, dust the bottom of the crust with flour and give it an egg wash. most recipes say one or the other, but fuck it, do both. why? this keeps the moisture from the apples from making the bottom of your pie soggy. don't forget to eggwash the top of the pie too, so you get that gorgeous crust.

also, when you bake it, put a baking sheet under the pie, because most likely the filling will leak out and you don't want to scrape that off the bottom of the oven.

you'll probably have some leftover dough and apple mix. make a little tart with it in a small bowl.

Pop that pie in the fridge once it's done. It'll make it easier to transport, and it'll cut cleaner. If you're transporting a hot pie, be aware that the filling will leak and take appropriate steps to protect your car.

Again, the secret to a good pie crust is the technique involved. this isn't a 'throw it in the pan and pray' recipe, but it will knock the socks off of everyone at whatever party you go to and shame your busy-body aunt who brought the store-bought pie.

Edit: always sift your flour!

I know you said you're leaning against utensils, but I love, love, love these cheap little spatulas. If I got a couple extra as a gift that would only be a good thing. The shipping on this particular one is outrageous, but you can at least see what it looks like:

http://www.amazon.com/Palmero-Health-Alginate-Spatula-Handle/dp/B004KSP0D0/ref=sr_1_111?s=home-garden&ie=UTF8&qid=1417494136&sr=1-111&keywords=plastic+spatula

Another really useful utensil that most people I know don't own, or even know exists, is a cake breaker. It lets you slice a cake without crushing the layers and lift out a slice without dropping it. There are much nicer ones than this, usually in old fashioned sterling silver sets, but this is secret santa, not a wedding gift:

http://www.amazon.com/R-M-Cake-Breaker/dp/B000FRUNXM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1417494541&sr=1-1&keywords=%22cake+breaker%22

• Mini silicone spatulas-- really useful for cleaning out narrow jars of jam, etc. They come in fun colors and sometimes even patterns.
  
  
• I really love this lemon juicer (this particular one is from Martha Stewart's kitchen line). The juicing bit is very pointy and it's small and compact, unlike the old fashioned glass ones. Obviously it's not well suited for making orange juice, but is very convenient for recipes that call for lemons and limes, especially with the measurement ticks on the side.
  
  
• A handheld zoodle maker
  
  
• This silicone brush in particular. Unlike other silicone basting brushes it has a center core of flat plastic with little circles, which allows it to hold onto more oil/liquid, according to Alton Brown. It has worked well for us so far and has the benefit of being easy to clean and heat resistant, plus no stray bristles come off in your food.
  
  
• If she likes experimenting with things like bento boxes or candy making, some novelty rice molds/silicone candy molds themed to her others interests would always make a cute gift!

Hi, Can I help me! I found a product but I don't know how to identify the keyword using analytic product's competition and demand.

Ex: I found a product has a name "(10 x 4 Inch) Premium Round Banneton Basket with Liner - Perfect Brotform Proofing Basket for Making Beautiful Bread" (product's link https://www.amazon.com/dp/B06XJM2T1S). I do not know which of the following keywords to continue to analytic:

• Round Banneton Basket: will have the same product list but only 6,800 volume search in a month
  
• Banneton Basket: will have some the product which not same but volume search is greater
  
  What keyword do I should choose to analytic product's competition and demand to get the best result? OR Is there any other way to determine the best keyword to perform the analysis?

I love how happy your pup is about the snow! These pictures brought a smile to my face. I'm sorry he is gone, but these are a lovely way to remember <3

If I had a snow day, I would practice my GBBO bake-along! These pastry paint brushes would allow me to practice pastry painting! Or I'd snuggle up and watch The Emperor's New Groove with my SO because it is a fantastic movie and I haven't watched it in too long.

Thank you for hosting this contest. I hope you enjoy your snow day!

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

• kitchen scale: A recipe weighs about 1800g, plus the mixing bowl, so make sure the scale goes that high. https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1482510750&sr=8-1&keywords=oxo+scale
  
• dutch oven: The book recommends 4 qts. I've had success with 3.2 qt combo cookers. Two dutch ovens would be even better as all the recipes are for 2 loaves. https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1482510707&sr=8-1&keywords=combo+cooker
  
• thermometer: Ken Forkish is very particular about the temperatures in his recipes. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_2?ie=UTF8&qid=1482510838&sr=8-2&keywords=pen+thermometer
  
  Nice to haves:
  
  
• Banneton proofing baskets: You need something to put your dough in as it rises. In a pinch, a mixing bowl will work. Banneton baskets are purpose made for this. I use an 8". The ones I've bought are no longer sold on amazon, but I suspect any 8" to 9" round basket will do. Heres one: https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6/ref=sr_1_4?ie=UTF8&qid=1482511260&sr=8-4&keywords=banneton+proofing+basket
  
• Big tubs for mixing: Most mixing bowls are frustratingly shallow for 1800g recipes. He recommends these in the book. They're pricey, but they do work well: https://www.amazon.com/Camwear-Polycarbonate-Round-Storage-container/dp/B000KIE73I/ref=sr_1_5?ie=UTF8&qid=1482511122&sr=8-5&keywords=12+qt+cambro https://www.amazon.com/Cambro-RFSCWC12135-Lid-Round-Container/dp/B0001MRULO/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=NNK0EN78A5YB6WWHQDRK
  
  Note that he has a section in the book on equipment, so you could wait to read that before spending money, but all the items linked above have worked well for me.

I was posting this up last year for people come xmas time. Hopefully it helps depending on what she likes to bake.

Bread:

• A really nice lame 1
  
• Bannetons 1
  
• A couche 1
  
• Large dutch oven
  
• Pizza stone 1
  
• Peel 1
  
  Cookies:
  
  
• Kopykake (Note buying it new is pricey but these can sometimes be found used for $50 and still in nearly mint condition!)
  
• This awesome cookie sheet 1
  
  Cake:
  
  
• Silicon molds 1
  
• Ring molds 1
  
• Acetate
  
• Airbrush
  
• Portion marker 1
  
  General kitchen stuff:
  
  
• Whetstones
  
• Glass mixing bowls
  
• Really nice rolling pin
  
• Chef knife
  
• Bread knife
  
• Kitchen scale
  
• Cookbooks!! (Textbooks are great to!)
  
• Deepfryer
  
• Marble board
  
• Ramekins
  
  Some of the links might be dead, havent really checked
  
  As far as new and fancy things go, there really isn't all that much out there for us bakers. You savory guys get all the fun toys.

You do not need to spend a lot of money, a local restaurant supply store will is ideal for most everything from knives to turners, tongs, bottles, containers and anything else you can think of. I prefer plastic handles as they are easier to keep clean, and do not degrade.

For thermometers and digital probes, i prefer thermoworks. I use the smoke and instapen, but you can go with a thermopop if you want to save money. Tried other brands, they always end up having issues after a year or two. digital probes will go bad if left in water or the dish washer always hand clean them and keep them dry.

Gloves: https://www.amazon.com/dp/B00547HD0O?aaxitk=-OsIXMdbU5xm990c49xMVw&pd_rd_i=B00547HD0O&pf_rd_p=9420597b-7dad-4cbd-a28d-7d676ac67378&hsa_cr_id=6490199610301&sb-ci-n=productDescription&sb-ci-v=Lincoln%20Electric%20Traditional%20MIG%2FStick%20Welding%20Gloves%20%7C%2014%22%20Lined%20Leather%20%7C%20Kevlar%20Stitching%20%7C%20K2979-ALL

Turner/scraper/chopper Kit, better then a bbq set: https://www.amazon.com/Professional-Griddle-Spatula-Set-Accessories/dp/B072MXWDD6?ref_=bl_dp_s_web_15251668011

Tongs: https://www.amazon.com/Weber-6610-Original-Tongs/dp/B005LR0EX0/ref=sr_1_1?keywords=weber+16+tongs&qid=1563625923&s=gateway&sr=8-1

general use pans, drip pans: https://www.amazon.com/Pack-Aluminum-Foil-Steam-Table/dp/B01MSM1A9S/ref=sr_1_3?crid=35NPTHWHGZNHX&keywords=disposable+aluminum+foil+pans&qid=1563626111&s=gateway&sprefix=disposable+alum%2Caps%2C185&sr=8-3

Basting Brush, small and large: https://www.amazon.com/OXO-Grips-Silicone-Basting-Pastry/dp/B000JPSI8C/ref=sr_1_5?gclid=CjwKCAjw98rpBRAuEiwALmo-yud7UIxolmtKdRasRuEKzcyOrRiShPTVMisacAeErYWSmVHvxH30qBoC9ikQAvD_BwE&hvadid=153655172136&hvdev=c&hvlocphy=9030030&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=16058826801725890434&hvtargid=kwd-2007025443&hydadcr=13935_9329092&keywords=nylon+basting+brush&qid=1563626490&s=gateway&sr=8-5

Here's my scone recipe:

Preheat oven to 400 F. In a medium to large bowl, mix

• 2 c flour
  
• 1/4 c white sugar
  
• 1 t baking powder
  
• 1/2 t baking soda
  
• 1/4 t salt (kosher is best)
  
  Cut in 1 stick of butter (one of these or a food processor will make it way easier).
  
  Add 1 c cranberries and 1 c chocolate chips and mix.
  
  Separately, mix
  
  
• 2/3 - 3/4 c butter milk (or 2/3-3/4 c milk + 1 T lemon juice)
  
• 1 t vanilla extract
  
  Pour the liquids into the bowl with the other stuff and gently mix together. it's important that the liquids are absorbed by the flour mix, but it's also very important that you mix as little as possible.
  
  Take dough and flaten it into a circle around 1 to 1.5 inches tall on a floured cutting board. cut into 8 pie wedges and use a pastry brush to coat with milk. sprinkle raw sugar over the scones and then put them on a baking sheet (parchment on the baking sheet helps a ton).
  
  Bake at 400 F for 17 minutes.
  
  ---
  
  I usually make this recipe ever saturday. I haven't found a better scone than what this makes. It's good when dipped in earl grey tea. This recipe also works well as a base for savory scones. Ditch the chocolate chips and cranberries, cut the sugar by a fair bit (or ditch it), beat an egg into the milk, and add some sort of meat (breakfast saussage, hot dog , bacon) and your favorite cheese (I like cheddar or something similar).

So, kind of weird, but hear me out. I recently picked up a silicon scrubber in the kitchen section of BB&B (like this) and its a brush cleaning game changer. I use a little dilute castille soap (oil based so it won't dry out the brush hair) with it and it deep cleans the brush, then helps separate the bristles to wash out the soap. It can also help wick water off the brush hairs to dry faster and save the glue. I'm in love.

Yeah, definitely! When I make the sauce the day before, I also mix up 1/4 cup extra virgin olive oil and 1.5 tbsp minced garlic. Letting it sit together overnight helps the garlic flavor infuse into the oil.

So when the pizza comes out of the oven, first thing I do is drizzle the garlic/oil mix overtop using a silicone basting brush like this. Then I throw some oregano and Romano/Parmesan cheese overtop.

Everything I'm doing is straight from the Pizza Bible, which was incredibly helpful to me as I'm just beginning, and I highly recommend it.

We dated in high school. Then broke up when he had to go to college.

Fast forward 14 years. I was driving solo from NH to FL with my one year old after my life fell apart. We were still friends and he was worried about us. So he stopped by the hotel we were staying at with dinner to make sure we were ok. We talked a lot.

A month later with lots of talking, we got back together. We’ve been traveling back and forth all year. My daughter adores him. I feel like I’m living in The Notebook.

On my list for him I have this

Zoie + Chloe 3-Piece Dough Press Set - Dumpling Calzone Ravioli Empanada Turnover Pierogi https://www.amazon.com/dp/B015XMKQQ2/ref=cm_sw_r_cp_api_i_n8A2CbZTXFNY2

He loves making homemade pasta :).

My favorite toy is a bit out of the ordinary, and I think you need to play with one firsthand to really understand. It's a silicone dish sponge. It's very visually stimulating as you flex and bend it, and also very manually stimulating with all of the rubbery bristles on it. Strangers always seem so confused as to what it is/why you're playing with it until you hand it over. Next think you know they're lost in a dang dish sponge. Here's a link to a similar one: https://www.amazon.com/Kuhn-Rikon-Clean-Silicone-Scrubber/dp/B019PYOAB6

>Cake cutting wire

this is the best thing ever invented.

if she does cupcakes, maybe get her some decorative cupcake papers. or how about a silicone rolling pin?

does she bake pies? maybe you can get some pie weights or a dough blender. pastry cutter wheels are also awesome for making decorative pie edges, or she could use a pie top cutter to put a design in the top crust. these are just some things i use when i bake.

They are from proofing baskets called bannetons. You flour them generously before proofing which gives you an extra pretty loaf that makes people not in the know think you're super fancy

May you wish upon a star

My favorite Disney is The Little Mermaid and of course my favorite Disney song is Part of Your World!!!

Pastry cutter! Biscuit time!!!!

proofing basket.

word of warning, use the cover, or a towel or something, but keep the basket clean. mice apparently love to eat stuck-on flour on the baskets. i found mine completely devoid of flour, and full of mouse poop.

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

I love my steak medium rare with a side of mushrooms and a giant baked potato, please and thank you! I summon /u/Aerys1 because we were just talking about food :D

Without this, there will be no fresh biscuits…ever

No soup for you!

They do come in pretty handy. I just bought two more of them recently.

These are the two I picked up and they work great for any of the FWSY breads.

If you’re just looking to make pastry then a pastry cutter or blender can be a worthwhile addition to your kitchen. I mostly use mine in summer so I don’t warm the dough too much or just when I don’t want to get all that butter under my fingernails.

I have a food processor too and use that for certain doughs, but if I want to simplify the dishes I still make a lot just by hand.

As others have mentioned if you get a food processor it has a wide range of applications.

I put a small amount in the pan and then use a silicone brush to spread it around! I'm able to create a super thin layer of oil. Then I never add anything until the pan is evenly hot - that way when the food hits the pan, the water on the surface vaporizes against the hot oil and creates an instant barrier.

I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.

The basket is a banneton or brotform. Easy to find online, and likely in a "boutique" cooking supply store -- meaning just a local cooking store, not a Bed Bath and Beyond (although they might have them too). Anyway, as far as the basket to oven, I think they are implying just flip it upside down and pop the dough out. Usually, I find that I have to do more than gently roll out dough from my brotform, but it really depends on how wet the dough it and how much flour you've used in the brotform. You'll just have to play with how much you have to pop it out. Rye doughs are often stickier. Many advise using rice flour in a brotform for sticky doughs.

Brotform/Banneton

I got this one from Amazon. Works great.

I bought this set and it comes with a little dough scraper and cloth that has been working great!

when I finally got into the bread game, I felt like a pro with some proofing baskets. Like this one which is oval and this one that is round

>Your homemade pie weights will probably be too dry to cook and eat afterward, but don't toss them. If you save them in a jar, you can use them the next time you need pie weights.
>
> Source

The link there explains that you could try using another pie pan instead for a reusable weight. Alternatively, there are Pie Weights that you can purchase, if you're going to use this a bunch. =)

I use one of these pastry cutters with great results: pastry cutter

I have another question that just popped up regarding the banneton: I didn't even think twice when I was using it, but is the cloth liner usually on the banneton while it is proofing or should the dough be sitting directly on the banneton itself? After looking at some other pictures, it appears I should have removed the cloth liner prior to putting the dough in the banneton. Oops!

This is the banneton that I used if it helps to clarify what components it came with: https://www.amazon.com/dp/B01GM4UZJI/ref=nav_timeline_asin?_encoding=UTF8&psc=1/

A pastry cutter might help as well.

https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O

I bought a banneton with a canvas liner which just happens to fit a glass bowl I already owned, so it was like getting 2 proofers for $11. I don't really care about the patterns.

It will burn both under the broiler or torched if there isn't enough butter. I would add more butter to your recipe first then try it under the boiler if it doesn't crisp up. I whirl my crumble topping in the food processor to get a nice crumb to it or use one of these.

Possibly something like this? Stay Clean Sponge. Whatever it was, I want one now.

There are these silicone things meant as scrubbies that work pretty well to remove fur, but they are rather small (sponge sized).

You could cut the butter in by hand with a pastry blender or with a fork.

I am guessing this pastry brush. That item looks mighty fine!

In addition to this, /u/enig-o-matic, if you're going to blind-bake the crust (as in baking just the pastry with no filling), you're going to need something like these to weigh it down in the tin. Make sure you line the pastry with parchment paper before you use them too, so they don't stick :)

The final proof happens in a banneton or proofing basket. The basket is floured to prevent sticking, which leaves the rings when you transfer to your baking sheet (or Dutch oven, or stone, etc.)

Proofing basket!

Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner,Banneton Proofing Basket Set - for Home Bakers (Sourdough Recipe) & Bread Making https://www.amazon.com/dp/B01CNV40D6/ref=cm_sw_r_cp_api_bpmZAb7NXKQJR

Cake breaker...prevents knife smashing.

You need one of these: https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O

• Cat poop filters
  
• Tooth paste
  
• Kindle case
  
• Cat toy
  
• Dough blender
  
  Comes to $46.90

These are what I use

https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6

$15 delivered to your door tomorrow with 1-day shipping (if you have prime, not sure what it costs if you don't). They have other sizes too.

Any pastry cooks have an opinion on silicone brushes? I find them vastly easier to clean and more durable than a typical hair or fiber type brush but I'm wondering if I'm missing something?

9 Inch Bread Banneton Proofing Basket - Baking Bowl Dough Gifts for Bakers Proving Baskets for Sourdough Lame Bread Slashing Scraper Tool Starter Jar Proofing Box https://www.amazon.com/dp/B01GM4UZJI/ref=cm_sw_r_cp_api_i_Tn0pDb6DJSQ4M

Dust with 50/50 rice/bread flour before putting your dough in for the final rise overnight and you get perfect rings!

The OXO Good Grips silicone brush is America's Test Kitchen's #1 recommendation. I had always used a brush with nylon bristles but after my most recent one died (bristles falling off into everything :/ ), I went with the oxo. I'm happy with it.

They both use the same Banneton style. If you’re wondering about the design just search YouTube for “bread scoring designs”. The Bannetons I use are 9 Inch Proofing Basket Bread... https://www.amazon.com/dp/B01GM4UZJI?ref=ppx_pop_mob_ap_share and the lame is Breadtopia Bread Lame (Dough... https://www.amazon.com/dp/B009FCUYV4?ref=ppx_pop_mob_ap_share