Choosing the Right Banneton: A Complete Buying Guide

A banneton (also called a brotform) is one of the most important tools for sourdough baking. It supports your dough during final proofing while creating those beautiful spiral ridges that make sourdough bread so distinctive.

What is a Banneton?

• A banneton is a basket specifically designed for proofing bread dough. Made from natural materials, it:
• Provides structure during final proof
• Absorbs excess moisture
• Creates attractive patterns on the crust
• Allows proper air circulation

Types of Bannetons

• Cane/Rattan Bannetons

  Pros:
• Traditional choice used by professional bakers
• Excellent moisture absorption
• Creates distinct spiral patterns
• Long-lasting with proper care
• Natural antimicrobial properties

• Cons:
• Requires seasoning before first use
• Can be difficult to clean
• May stick if not properly maintained

• Plastic Bannetons

  Pros:
• Easy to clean and sanitize
• No seasoning required
• Consistent results
• Dishwasher safe

• Cons:
• Less moisture absorption
• May create condensation
• Less traditional appearance
• Doesn't develop patina over time

Shapes and Sizes

• Round (Boule) Bannetons

  Best for:
• Classic round loaves
• Beginners (easier to shape)
• Dutch oven baking
• 1-2 person households

• Common sizes:
• 8 inch (20cm) - 500g dough
• 9 inch (22cm) - 750g-1kg dough
• 10 inch (25cm) - 1.5kg+ dough

• Oval (Batard) Bannetons

  Best for:
• Sandwich loaves
• Larger families
• Oval Dutch ovens
• Professional-looking results

• Common sizes:
• 9 inch (23cm) - 750g dough
• 10 inch (25cm) - 1kg dough
• 12 inch (30cm) - 1.5kg+ dough

Sizing Guide

Choose your banneton size based on your typical dough weight:

• 500g Dough (1 lb flour)

• 8-9 inch round banneton
• Perfect for 2-3 people
• Fits most Dutch ovens

• 750g-1kg Dough (1.5-2 lb flour)

• 9-10 inch round or oval
• Good for families of 4
• Most popular size

• 1.5kg+ Dough (3+ lb flour)

• 10+ inch bannetons
• Large families or meal prep
• May require larger baking vessel

Essential Features to Look For

• Ridge Pattern

• Deep ridges create better patterns
• Spiral patterns are classic
• Some have decorative designs

• Base Construction

• Solid bottom prevents dough from bulging
• Some have slightly curved bottoms
• Avoid bannetons with gaps in the base

• Edge Quality

• Smooth, well-finished edges
• No rough or splintered areas
• Proper weaving on cane versions

Caring for Your Banneton

1. Initial Seasoning (Cane Only)

2. Dust heavily with flour
3. Let sit 24 hours
4. Brush out excess flour
5. Repeat 2-3 times

• Regular Maintenance

• Dust with flour before each use
• Let dry completely after use
• Store in dry location
• Never wash with soap and water

• Deep Cleaning (When Necessary)

• Scrub with stiff brush
• Use minimal water if needed
• Dry completely (24+ hours)
• Re-season before next use

Using Your Banneton

• Preparation

• Dust generously with flour or rice flour
• Rice flour prevents sticking better
• Some bakers use 50/50 white/rice flour mix

• Dough Placement

• Place shaped dough seam-side up
• Don't press down
• Cover with damp cloth or plastic

• Proofing Tips

• Room temperature: 2-4 hours
• Refrigerated: 8-48 hours
• Dough is ready when it springs back slowly from gentle poke

Banneton Alternatives

• Bowl with Cloth Lining

• Line bowl with floured cloth
• Works in pinch
• Won't create ridge patterns

• Colander

• Good air circulation
• Need cloth lining
• Creates unique pattern

• Homemade Options

• Woven baskets (food-safe)
• Must have proper drainage
• Test thoroughly before relying on

Common Problems and Solutions

• Sticking Dough

• Use more flour/rice flour
• Check dough hydration
• Ensure banneton is properly seasoned

• Flat Bread

• Banneton may be too large
• Check dough shaping technique
• Verify proper final proof timing

• No Pattern Transfer

• Insufficient flour dusting
• Dough may be too wet
• Score more deeply

Investment Considerations

• Budget Options ($15-30)

• Basic cane bannetons
• Plastic alternatives
• Good for beginners

• Premium Options ($40-80)

• Hand-woven artisan bannetons
• German or French made
• Professional quality

• What to Prioritize

• Proper sizing for your needs
• Quality construction
• Good ridge definition
• Long-term durability

A good banneton will last decades with proper care and dramatically improve your bread's appearance and structure. Choose wisely, and it'll become an indispensable part of your sourdough toolkit!