Matfer Bourgeat Baking & Pastry Tools

Jam makers use unlined copper because it heats quickly and evenly, so fruit and sugar come to the setting point fast and the fruit keeps its fresh flavor and color. The Matfer Bourgeat jam pan is a heavy, solid copper pan with two bronze handles.Its wide, flared shape exposes a large surface, so water evaporates quickly as the jam boils. The two handles let you tilt the pan to ladle the jam into jars. For smaller batches of caramel or syrup, see the 1 3/4-quart copper sugar pan and the 3 1/2-quart copper sugar pan. Learn More

A lattice cutter presses a pattern of staggered slits into a sheet of pastry; when the sheet is gently pulled apart, it opens into an even diamond lattice. It produces a lattice top for a pie or tart in seconds, without weaving strips by hand.Roll the pastry to an even thickness, chill it, place the cutter on top and press down firmly and evenly. If the dough begins to warm and stick, lightly dust the surface with flour. For trimming and lifting the pastry, a straight dough scraper helps. Learn More

The 18-inch willow banneton is the longest Matfer proofing basket we carry, for a long loaf that would sag on a flat couche. A banneton is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising.Like the 17-inch long banneton, it is made in France from natural willow, which wicks moisture from the dough’s surface. Bread supplies are bought by home bakers as well as professionals. Learn More

A long banneton supports a slender loaf, such as a long bâtard or a short baguette-style bread, through its final rise. High-hydration doughs can be too soft to keep their shape on a couche, and the basket holds the sides so the dough rises up rather than spreading.Natural willow is breathable: it draws excess moisture from the surface of the dough, which gives a crisper, more defined crust after baking. For a slightly longer basket, see the 18-inch long banneton. Learn More

This 10 5/8-inch linen-lined basket proofs a large country loaf of about 3 pounds. The linen lining releases high-hydration doughs that would cling to bare cane.Matfer’s wicker baskets are made in France and lined with linen cloth to reduce sticking. Once baked, the loaf has a smooth exterior crust and a soft crumb. For a smaller loaf, see the 8 1/4-inch basket; for a spiral pattern on the crust, the 10-inch cane banneton. Learn More

The Matfer Bourgeat 8 1/4-inch round linen-lined wicker proofing basket is used for proofing and shaping artisan dough through the final rise before baking. It yields about a 1-pound loaf.Manufactured in France, these are high-quality wicker baskets lined with linen cloth that reduces sticking, which is especially important when working with very moist doughs. The traditional round design is best for country-style breads, and the loaf bakes with a smooth crust rather than the ringed pattern of a bare basket. For a larger loaf, see the 10 5/8-inch basket. Learn More

A 10-inch round basket proofs a large boule of about 2 to 2 1/2 pounds of dough, the size for a family loaf or a bakery’s country bread.Proofing in a banneton dries the surface of the dough slightly, which results in a crisper, chewier crust and allows cleaner scoring before baking. As a bonus, the banneton imparts a rustic spiral pattern onto the loaf. For a smaller boule, see the 7 1/2-inch banneton; for a smooth crust, the linen-lined 10 5/8-inch basket. Learn More

The 7 1/2-inch round banneton is the small basket for a boule of about 1 to 1 1/2 pounds of dough, the size for a household loaf or for a baker working through a first sourdough.A banneton is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. The cane leaves a spiral flour pattern on the crust and draws a little moisture from the surface of the dough, which helps the loaf form a crisp crust. Bread supplies like these are bought by home bakers as well as professionals. For a larger boule, see the 10-inch round banneton. Learn More

A round brush reaches into the corners of tart shells and muffin cups and dabs glaze onto fruit without crushing it. This Matfer Bourgeat brush has a 2-inch round head of natural boar bristles.The head is sealed into the composite handle, so it does not shed bristles or trap moisture. It withstands heat up to 482°F and can go in the dishwasher. For brushing flat sheets of dough, see the 2-inch flat brush. Learn More