Known as bannetons, these baskets were used in bakeries throughout France. The willow provided structure for sourdough bread and wicked the moisture and the linen lining sewn with twine prevented the dough from sticking to the sides. The cloth was often left unwashed to let the yeast and flour collect, aiding in the proofing process. Bakers used these baskets until they were literally ready to fall apart, thus the heavily worn appearance. Discoloration, damage on linen.
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