Bannetons or brotforms made from compressed wood-fibre and suitable for heavy use, these baskets are available in a variety of sizes. All lined proving baskets should be dusted with rye flour prior to each use. When the dough is shaped and ready for its final prove, it should be placed in a proving basket and the dough proved until it is ready to go in the oven at which point, the dough is tipped out and baked.