The Complete Banneton Guide
Everything you need to know about proofing baskets - sizes, shapes, materials, and how to choose the perfect banneton for beautiful sourdough.
What is a Banneton?
Walk into any artisan bakery, and you'll likely spot them stacked on shelves or cradling rounds of rising dough: the humble banneton. These beautiful woven baskets have been shaping bread for centuries, long before commercial baking pans existed. The name comes from the French word for basket, though you might also hear them called brotforms (German), proofing baskets, or proving baskets depending on who you're talking to.
At its core, a banneton serves a deceptively simple purpose. During the final rise—that crucial period after shaping when your dough relaxes and expands for the last time before baking—the basket provides structural support. Without it, a high-hydration sourdough would simply spread into a flat disc. The banneton's curved walls gently contain the dough, encouraging it to rise upward rather than outward, while the natural rattan material wicks away excess moisture from the surface.
This moisture absorption is more important than you might think. A slightly dried surface on your dough creates the ideal conditions for scoring and helps develop that signature crackling crust during baking. The coiled pattern of the rattan leaves distinctive rings on your finished loaf—those beautiful spiral patterns that have become synonymous with artisan sourdough bread. It's a mark of craftsmanship that tells the story of how your bread was made.
For Australian bakers, bannetons have become an essential tool in the sourdough revival. Whether you're baking your first loaf or your hundredth, understanding how to choose and use a banneton properly will make a noticeable difference in your results. The right basket matched to your recipe transforms a good loaf into a stunning one.
Why Every Sourdough Baker Needs a Banneton
You might wonder whether a banneton is truly necessary—after all, people have been making bread for thousands of years, and bannetons are a relatively recent invention in that long history. The truth is, you can proof bread without one, using a bowl lined with a floured tea towel. Many bakers start this way, and there's nothing wrong with it.
But once you use a proper banneton, you'll understand why serious bakers swear by them. The difference lies in the details. Natural rattan breathes in a way that metal or ceramic simply cannot, creating a microclimate around your dough that encourages even fermentation. The flour that accumulates in the weave over time creates a natural non-stick surface that improves with age. Experienced bakers often speak of "seasoning" their bannetons much like cast iron cookware—the more you use them, the better they perform.
There's also the practical matter of shaping. When you place your carefully shaped dough seam-side up into a banneton, the basket holds that shape throughout the final proof. Come baking time, you simply invert the banneton onto your baking surface, and the dough releases with its seam now on the bottom, ready for scoring. This consistent shaping process is difficult to replicate with improvised alternatives.
Beyond functionality, there's something deeply satisfying about using traditional tools. In an age of kitchen gadgets and instant solutions, the banneton connects us to generations of bakers who shaped their loaves the same way. Each loaf you bake carries forward that tradition.
Banneton Size Guide
Match your banneton size to your dough weight for the best results.
| Banneton Size | Dough Weight | Loaf Type | Ideal For |
|---|---|---|---|
| 8" / 20cm | 500g - 700g | Small boule | Single servings, testing recipes |
| 9" / 23cm | 700g - 900g | Standard boule | Most popular size, everyday baking |
| 10" / 25cm | 900g - 1.2kg | Large boule | Family loaves, sharing |
| 12" / 30cm Oval | 800g - 1kg | Batard | Sandwich loaves, better slicing |
Pro Tip
When in doubt, go larger. A banneton that's slightly too big won't affect your bread, but one that's too small will cause the dough to overflow during proofing.
Banneton Shapes Compared
Round, oval, or square? Each shape has its advantages.
Round Banneton
Classic choice for boule-shaped loaves. Creates the iconic spiral pattern.
Pros
- Traditional look
- Even proofing
- Works with any dough
Considerations
- -Harder to slice evenly
Oval Banneton
Perfect for batard-shaped loaves. Better for sandwiches and toast.
Pros
- Easy to slice
- Fits in most ovens
- Great for batards
Considerations
- -Different shaping technique
Square Banneton
Unique shape for distinctive bread. Stands out at the table.
Pros
- Unique presentation
- Even slices
- Conversation starter
Considerations
- -Less traditional
- -Needs practice
Frequently Asked Questions
Do I need to use a liner with my banneton?
A linen liner is recommended for beginners as it prevents sticking. Once your banneton develops a good flour coating, you can use it without a liner for those beautiful spiral patterns.
How do I clean my banneton?
Never wash with water! Simply tap out excess flour and use a stiff brush to remove any stuck dough. Let it dry completely between uses. The accumulated flour creates a natural non-stick coating.
What size banneton do I need for a 500g flour recipe?
A 9" (23cm) round banneton is perfect for recipes using 500g flour, which typically makes a 900g-1kg finished loaf. This is the most popular size for home bakers.
Rattan vs cane banneton - what's the difference?
They're the same thing! Rattan and cane both refer to the natural material used in traditional bannetons. Avoid plastic alternatives as they don't absorb moisture the same way.
Can I put my banneton in the fridge for cold proofing?
Yes! Cold proofing (retarding) works great in a banneton. Cover with a plastic bag or shower cap, and your dough can proof for 12-72 hours in the fridge.
Ready to Choose Your Banneton?
Browse our collection of premium rattan bannetons, all with free shipping over $100.
Shop All Bannetons