Reddit mentions of Masterproofing 2 Pcs Round Banneton Basket-8 Inch

Not sure what she already has so this is just kind of a shot in the dark but here are some things that are nice to have:

• Banneton Basket for proofing the loaves.
  
  
• A lame for scoring.
  
  
• These square storage containers are great for mixing, pre-ferments, and folding dough in. The measurements help see how much the dough has grown as well.
  
  

There ya go!

What u/Mazos said. Get a banneton a douse it with rice flour. Works like a champ.

That dust is actually flour! When the dough is proofing, the final step before actually baking, the dough ball is placed into a banneton basket, this is what the spiral texture comes from as well. To make sure the dough doesn't stick to the basket, you sprinkle a good amount of flour into the basket, which then sticks to the dough. You can scrape off the four after it's done cooking, but I personally like the taste and it looks much prettier as well :)

From Amazon: http://www.amazon.co.uk/gp/aw/d/B006J7JWHU/ref=mp_s_a_1_2/278-4993426-9772665?qid=1394209249&sr=1-2&pi=AC_SX110_SY165

The answer to both those questions is: Cane Bannetons

These are, in this case, thick reed baskets that get floured heavily, making sure to get flour in the crevices. The bread dough then goes in and proofs. Once ready, the dough is turned out and the flour is transferred onto the dough in the distinct pattern.

"Banneton" is French for bread proofing basket; you'll often also see them called "brotfom" which is German. There are numerous sizes and shaped of these though most commonly you'll see round (as above) or oblong. They can also be made of finer cane and lined with linen. Either styles are easily available online in numerous places. Amazon sells a pair for $21 here.

Wicker is just woven material, it can be anything ie wicker rattan, wicker made from bamboo, etc. I did realize I posted the wrong link above, meant to post: http://www.amazon.com/Pcs-Masterproofing-Round-Banneton-Basket/dp/B006J7JWHU. The basket I use it turns out is rattan not bamboo!

The swirl or the split? The swirl comes from the banneton baskets they proof in. The split comes from baking the loaves seam side up, meaning that they split naturally, rather than where you score them.

here you go

Those circles come from the rise in a floured banneton. The mixture of flour used in the brotform is about 50/50 rice flour to bread flour.