How to Use and Choose a Banneton Basket for Sourdough

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. A 750g–1kg dough fits a standard round banneton well. See our round banneton.
• Oval (batard): Produces an oblong loaf. Slightly more surface area for scoring patterns, and fits a standard Dutch oven well. Our oval banneton takes a 700g–900g dough comfortably.

If you're just starting out, a round banneton is the easier introduction. Our full banneton range includes both shapes in multiple sizes.

What Size Banneton Do You Need?

Match the banneton to your dough weight:

• Small (17–19cm round): 500–700g dough — good for a smaller loaf or if you bake for one or two people
• Medium (21–23cm round): 700g–1kg dough — the most common home baker size
• Large (25cm+ round): 1kg+ dough — for larger loaves

Our Classic Sourdough recipe produces approximately 900g of dough, which fits our standard oval and round bannetons perfectly.

Preparing Your Banneton Before First Use

1. 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.
2. Rub it into every groove and crevice with your fingers.
3. 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.

How to Use the Banneton

1. After shaping your loaf, place it in the banneton seam-side up (the smooth side goes against the basket).
2. Dust the exposed top (which will become the bottom of the loaf) with flour to prevent sticking when you flip it out.
3. Cover and refrigerate for the final proof — usually overnight.
4. 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). 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.

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.