ALL PRODUCT USE & CARE GUIDE

Please read before using our tools to ensure you get the best out of all our products.

CANE PROOFING BASKETS 

Initial Use

When you receive your baskets, remove linen liner and wash it by hand in lukewarm mild-soapy water & let it dry naturally. Do not wash the cane basket, instead dust it with some flour if you are baking without the liners. 

Subsequent Uses 

Flour as you go, using more or less depending on your preference & level of dough handling skills.

After Use

Use a brush or a banneton brush to brush excess flour from each basket or tap lightly to loosen flour build up. Leave baskets to dry out before storing in a warm but dry area.

Linen liners

Liners can be removed and washed by hand with lukewarm water & a mild soap. Do not tumble dry or machine wash.

WOOD PULP PROOFING BANNETON

These German made bannetons require very little dusting & work exceptionally well with higher hydration doughs. Made from sustainable compressed spruce wood pulp, they are very strong & provide superior support & wicking properties for your final prove. With little care between bakes, they can be used everyday & are highly desired by artisan bakers around the world.

Here are some of our tips on how to keep them lasting for a lifetime of rewarding baking.

Initial Use

Lightly brush the inside of the bannetons & dust with flour - brown flour rice is best but any flour you normally use is also good.

Subsequent Uses 

Flour as you go, using more or less depending on your preference & level of dough handling skills.

After Use

Use a natural bristle brush or banneton brush to lightly brush excess flour from each basket or tap lightly to loosen flour build up. 

Drying

We recommend putting them in the oven at 105 degrees Celsius for about 45 minutes. Please take care when doing so. You could also let it dry out in the sun. Please ensure your banneton is completely dried before storing. 

Storage 

Once fully dried, we recommend placing your wood pulp bannetons in a warm and dry place, with plenty of dry airflow & natural light to prevent mould & bacteria.

Please Take Note:

• Do not bake bannetons with bread in oven.
• Do not stack wet bannetons on top of each other as this will create mould & bacteria.
• Do not wash in water or use any detergent.
• Always ensure your wood pulp banneton is completely dried before storing away. 
  
  

DANISH DOUGH WHISK

A Danish dough whisk is one of the easiest tools to use for mixing bread, sourdough, or other sticky doughs. It’s designed to incorporate flour and water quickly without overworking the dough. Here’s how to use it effectively:

Incorporate Ingredients:

• Use a folding motion: push the whisk through the dough and pull it back.
• Continue until all flour is hydrated and the dough forms a rough, sticky mass.
• Don’t worry if the dough is lumpy — that’s normal for artisan or high-hydration doughs.

Minimal Kneading:

• The whisk is not for heavy kneading.
• For recipes that require kneading, you can switch to stretch and fold techniques after initial mixing.
• For no-knead dough, mixing with the whisk until combined is enough.

Clean the Whisk:

• Rinse immediately after use. Dough can dry in the loops quickly.
• If dough sticks, soak (metal part only) briefly in warm water and then scrub gently.
• Dry thoroughly before storing to prevent rust if your whisk is metal.

SILICON DUTCH OVEN BREAD MAT

Our handy bread sling is heat-resistant, reusable silicone mat with long handles designed to safely transfer dough in and out of hot Dutch ovens.

How to Use

You can either place the bread sling upside down over the basket and flip it so the dough lands on the sling, or carefully lift the dough and place it in the centre of the sling.

Cleaning

For daily use, just shake off any excess flour and rinse under warm running water. A tiny drop of dish soap and a soft sponge will handle any stuck-on bits. Dry before storing away.

BREAD LAME

Setting up a double-edge razor blade on a bread lame is straightforward but you need to be careful — it’s very sharp.

How to Set Up:

4. You can now use your lame.

Watch the Video:

Safety Tips:

• Always handle blades by the short edges, not the cutting edge.
• Change blades when they drag or tear dough.
• Store with a cover or cork on the blade.

Scoring Safely:

• Hold the lame at a 30–45° angle to the dough surface.
• Score quickly and confidently — dragging slowly can tear the dough.

After Use:

• Rinse if any dough stuck, dry completely.
• Remove the blade if storing for long periods.
• Keep a cover or blade guard on it for safety.

ALL WOODEN TOOLS & CHOPPING BOARDS

Oil the Wood

• Use food-safe mineral oil, fractionated coconut oil, or beeswax balm. We recommend Gilly's Timber Oil, which is all natural, food safe & made in Australia.
• Rub in a thin coat with a cloth.
• Leave for a few hours or overnight, then wipe off excess.

This seals the grain and helps prevent stains and odours.

After Each Use

1. Brush or wipe off dough/flour first.
2. Wash quickly in warm water with a tiny drop of mild dish soap if needed.
3. Do not soak — oak absorbs water and can split.
4. Dry straight away with a towel.
5. Air-dry upright so all sides get airflow.

Regular Maintenance

• Re-oil every 2–4 weeks (or whenever the wood looks dry or pale).
• In dry climates or winter, oil more often.
• Use a very thin layer — the tool should feel smooth, not greasy.

What to Avoid

• Dishwashers.
• Long soaking in the sink.
• Leaving covered in wet dough.
• Storing in damp drawers or airtight containers while wet.
• Strong chemical cleaners or bleach.

If the Wood Gets Rough or Stained

• Lightly sand with fine sandpaper (240–320 grit).
• Wipe clean.
• Apply Gilly's Timber oil or beeswax balm again.

Well-cared-for oak tools will darken slightly over time — that’s normal and actually a sign they’re well seasoned. The goal is clean, dry, lightly oiled wood.

ALL CAST IRON PANS

Before First Use

1. 1. Wash once with warm water and mild soap
      This removes factory residue. Soap is fine only this first time.
   2. Dry completely
      Use a towel, then place it in a warm oven for 5–10 minutes to remove hidden moisture.
   3. Season it (This creates a natural non-stick layer)
      • Rub a very thin layer of neutral oil (vegetable, canola, grapeseed) over the entire pan.
      • Place upside-down in the oven at about 200 °C for 1 hour.
      • Let it cool in the oven.
        

Before Each Bake

Pre-heat the pan if your recipe calls for it — cast iron holds heat extremely well.

After Each Use

1. Let it cool slightly (not fully cold, just warm).
2. Clean gently
   • Use hot water and a soft brush or sponge.
   • Avoid soaking.
   • Avoid harsh detergents or steel wool.
3. Dry immediately and thoroughly
   • Towel dry, then put it on a warm stovetop or in a low oven for a few minutes.
4. Light oil wipe
   • Rub a very thin layer of oil over the inside.
   • Wipe off any excess — it should look almost dry, not shiny.

What to Avoid

• Leaving it wet or air-drying.
• Dishwashers.
• Long soaking.
• Storing with the lid on while damp (traps moisture → rust).

If Rust Appears

• Scrub the rust off with steel wool.
• Wash, dry, and re-season as if it were new.

With regular light oiling and thorough drying, cast iron becomes more non-stick over time and actually improves with age.