How to Use and Choose a Banneton Basket for Sourdough
Share this article
A banneton (also called a proofing basket or brotform) is one of the most useful tools in a home baker's kit. It supports the shaped loaf during the final proof, prevents spreading, and creates the characteristic spiral pattern on the crust. Choosing the right one and learning how to use it properly makes a noticeable difference to the shape and appearance of your bread.
Round vs Oval — Which Shape Do You Need?
The shape of the banneton determines the shape of your finished loaf:
- Round (boule): Produces a round loaf. More forgiving for beginners because the shaping technique is simpler, and it makes the larger of the two loaves — good for families, sharing, or a weekend centrepiece. See our round banneton.
- Oval (bâtard): Produces an oblong loaf that slices cleanly into even sandwich-sized pieces, fits a standard bread bag or bread box, and gives you more surface area for scoring patterns. It is the shape most of our customers reach for first. See our oval banneton.
If you're just starting out, a round banneton is the easier introduction. Our full banneton range includes both shapes.
What Size Banneton Do You Need?
Size is decided by the weight of dough going into the basket, not by the shape. Underfill a basket and the loaf proofs flat and wide; overfill it and the dough rises over the rim and loses its shape.
The easiest way to work it out is from your flour weight, since that is what recipes are built around. A typical sourdough at 70–75% hydration finishes at roughly 1.8 to 2 times its flour weight once water, leaven and salt are in.
| Flour in the recipe | Approx. total dough | Basket |
|---|---|---|
| 300–400g | 550–750g | A small 17–20cm basket, or split across two smaller loaves |
| 500–550g | 1000–1250g | Our 25cm oval banneton |
| 700–750g | 1250–1500g | Our 25cm round banneton |
| Over 800g | 1500g+ | Split into two loaves rather than buying a larger basket |
Our two baskets, precisely:
- Oval — 25cm long × 14.5cm wide × 8cm deep. Holds 1000–1250g of dough. Example recipe: 550g flour, 385g water, 110g leaven, 14g salt.
- Round — 25cm diameter × 8cm deep. Holds 1250–1500g of dough. Example recipe: 750g flour, 525g water, 150g leaven, 19g salt.
If your dough weight falls between two sizes, go with the smaller basket. A slightly overfull banneton produces a taller loaf; a half-empty one produces a flat one.
Will It Fit My Dutch Oven?
Both of our baskets are built around loaves that suit a standard 24–28cm round Dutch oven or casserole. The round boule drops straight in. For an oval bâtard, an oval or a slightly larger round pot gives you room at the ends — in a snug pot the loaf will still bake well, it simply pushes upward rather than outward. More on pots and alternatives in our Dutch oven guide.
Preparing Your Banneton Before First Use
- Dust generously with rice flour. Rice flour is the best choice because it stays coarse and doesn't absorb into the dough — this is what prevents the dough from sticking.
- Rub it into every groove and crevice with your fingers.
- Tap out any excess.
All our bannetons come with a linen cloth liner. Using the liner is an alternative to flour — it makes dough release more reliable and is particularly useful for high-hydration doughs. The trade-off is that the loaf won't show the spiral pattern when the liner is used.
If dough is sticking despite all this, work through why sourdough sticks to a banneton — the cause is usually one of six things.
How to Use the Banneton
- After shaping your loaf, place it in the banneton seam-side up (the smooth side goes against the basket).
- Dust the exposed top (which will become the bottom of the loaf) with flour to prevent sticking when you flip it out.
- Cover and refrigerate for the final proof — usually overnight.
- When ready to bake, turn the loaf directly from the banneton onto your baking surface or into your preheated Dutch oven. The loaf flips out seam-side down, ready to score.
Caring for Your Banneton
After each use:
- Brush off all flour and dough with the included brush
- Do not wash with soap or submerge in water
- Leave open to air-dry completely before storing
- Place in a warm oven (turned off) after baking for 15–20 minutes to drive out moisture
- Never store a damp banneton — this causes mould
If mould appears, brush firmly, wipe with a barely damp cloth, then dry thoroughly in a low oven (100°C for 20 minutes). Liner washing and seasoning is covered in banneton liner and cloth care, and full care instructions are in our FAQ.
How the Pattern Forms
The spiral pattern on a sourdough crust comes from the coiled rattan in the banneton pressing into the dough during proofing. The flour dusted into the grooves creates white lines against the darker baked crust. This pattern only appears when you proof directly in the basket without the liner. Both methods produce excellent bread — the pattern is purely aesthetic.
Common Questions
What size banneton do I need for a 1kg loaf?
A 1kg finished dough sits comfortably in our 25cm oval basket, which holds 1000–1250g. That is roughly a 500–550g flour recipe.
What about a 750g loaf?
750g of dough is on the small side for a 25cm basket and will proof somewhat flat. Either scale the recipe up to around 1kg of dough, or use a smaller 17–20cm basket.
What size for a 1.5kg loaf?
Our 25cm round basket takes up to 1500g, which is about a 750g flour recipe. Beyond that, two loaves is the better answer than one very large basket — big loaves are difficult to bake through evenly at home.
How do I know how much dough my recipe makes?
Add up flour, water, leaven and salt. Or estimate: total dough is usually 1.8 to 2 times the flour weight at normal hydration. Our hydration guide explains the maths.
Round or oval if I can only buy one?
Round is more forgiving to shape into and makes the larger loaf. Oval slices more conveniently for everyday eating. Neither is harder to bake.
Do I need a banneton at all?
Not strictly. A bowl lined with a well-floured tea towel works. A banneton holds shape better, wicks moisture from the surface for a stronger crust, and lasts for years.
How many bannetons should I own?
One is enough to start. A second becomes useful when you begin baking two loaves at a time, which most people reach within a few months.
Ready to get started? Browse our full range of banneton baskets, or check out our baker sets which bundle a banneton with the other essential tools.
