Banneton Proofing Baskets
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Square Banneton Basket 9 Inch
Unique square shaped banneton for distinctive bread shapes. Traditional rattan weave.
Oval Banneton Basket 10 Inch
Medium oval banneton perfect for smaller batard loaves. Includes cotton liner.
Round Banneton Basket 10 Inch
Medium round banneton for standard sourdough loaves. Natural rattan construction with linen liner.
Oval Banneton Basket 12 Inch
Large oval banneton perfect for batard shaped sourdough loaves. Includes linen liner.
Round Banneton Basket 9 Inch
Traditional rattan banneton for proofing sourdough bread. Includes linen liner.
Oval Proofing Basket - Large
Professional oval proofing basket (banneton) perfect for batard-shaped sourdough loaves. Natural cane construction with excellent moisture absorption.
by Bakemaster
Banneton Round - Multiple Sizes Available
Traditional round bannetons available in multiple sizes to suit different loaf requirements.
Premium Banneton Care Kit
Complete care kit: cleaning brush, natural flour, storage covers, and maintenance guide.
SaleProfessional Banneton Set - Starter Kit
Complete starter kit: 2 bannetons (round & oval), 2 liners, covers, and care instructions.
Heart Shaped Banneton
Romantic heart-shaped banneton perfect for special occasions and gifts.
Triangle Banneton - Unique Shape
Distinctive triangle-shaped banneton for artistic bread presentation. Conversation starter.
Baguette Banneton - Long
Specialized long banneton for traditional French baguettes. Creates authentic ridged pattern.
Mini Banneton Set - 6 Pieces
Set of 6 mini bannetons perfect for dinner rolls or small individual loaves.
Plastic Banneton Oval - Food Grade
Oval plastic banneton for consistent results. Dishwasher safe and long-lasting.
Plastic Banneton Round - Food Grade
Food grade plastic banneton for easy cleaning. Perfect for commercial or high-volume use.
Banneton Cover / Shower Cap Reusable
Reusable elastic cover for bannetons during proofing. Keeps dough moist and prevents contamination.
The banneton: where great sourdough gets its shape
A banneton, sometimes called a proofing basket or brotform, is the basket your dough rests in during its final rise. It does two jobs at once. The shape supports a soft, high-hydration sourdough so it holds a tall, round form instead of spreading flat, and the coiled walls leave that signature spiral pattern flour-dusted onto the finished crust. The result is a loaf that looks like it came from a bakery and bakes with an open, springy crumb.
Most baskets are made from natural rattan cane, which wicks a little moisture from the dough surface to help form a dry skin that scores cleanly and bursts open in the oven. You will find them in two main forms. A round banneton shapes a classic boule, while an oval (or batard) banneton creates the longer torpedo loaf that is easier to slice for sandwiches. Many bakers own one of each.
Choosing the right size
Match the basket to your recipe's dough weight rather than guessing. As a rough guide:
- 500 g dough suits a smaller 20 cm round or compact oval basket.
- 750 g to 800 g dough is the most common home loaf and fits a standard 22 to 23 cm round or a medium oval.
- 1 kg dough needs a larger 25 cm round or long oval so the loaf is supported without overflowing.
An oversized basket lets the dough slump and lose height; an undersized one can cause it to dome over the rim. When in doubt, size to the flour weight in your favourite recipe. Explore the round, oval and specialty shapes below, along with linen liners and covers, to build the proofing kit your sourdough deserves.
Frequently Asked Questions
What size banneton do I need?+
Choose your banneton by the dough weight in your recipe, not by eye. As a guide, a 500 g dough suits a smaller 20 cm basket, a 750 to 800 g dough (the most common home loaf) fits a standard 22 to 23 cm round or medium oval, and a 1 kg dough needs a 25 cm round or long oval. The dough should fill roughly two-thirds to three-quarters of the basket so it is supported but still has room to rise.
Round vs oval banneton - which should I choose?+
A round banneton produces a classic boule, the tall round loaf most people picture for rustic sourdough. An oval (batard) banneton makes a longer loaf that is easier to slice into even sandwich-sized pieces and fits a standard bread bin or toaster. If you are buying your first basket, a round is the most versatile; many bakers add an oval later so they can make both shapes.
How do you use a banneton?+
Dust the basket generously with flour (rice flour works especially well to stop sticking), then place your shaped dough seam-side up inside. Cover it and let it complete its final proof, often in the fridge overnight for more flavour and easier handling. When ready to bake, gently turn the dough out onto parchment or a peel so the floured, patterned side faces up, score it, and bake. The basket gives the loaf its shape and the decorative spiral on the crust.
Cane vs rattan banneton - is there a difference?+
In practice the terms are used interchangeably: traditional bannetons are woven from rattan cane, a natural reed that is strong, breathable and wicks moisture from the dough surface to help form a crisp skin. The breathability is what creates that bakery-style crust, which is why natural rattan remains the most popular choice over plastic or wooden-pulp alternatives. The coiled cane is also what leaves the characteristic ringed pattern on the loaf.
How do you clean a banneton?+
Do not wash a rattan banneton with soap and water after every bake. Instead, let it dry completely, then tap out loose flour and brush the grooves with a stiff dry brush. If dough builds up over time, let the basket dry fully, scrape it out, and brush again. Every few weeks, air it in a warm, dry spot to prevent mould. Only deep-clean with a quick rinse if it becomes badly clogged, and always dry it thoroughly before storing.
Do I need a liner for my banneton?+
A linen or cloth liner is optional. Using the bare rattan gives you the classic spiral pattern and a slightly drier crust, while a liner produces a smoother surface and makes cleaning easier, which some bakers prefer for stickier or higher-hydration doughs. Many people keep one basket bare for the traditional look and use a liner for wetter recipes. Either way, dust well with flour to prevent sticking.