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Oval Banneton Sourdough Bread Proofing Basket with Cloth Liner

Name: Oval Banneton Sourdough Bread Proofing Basket with Cloth Liner
Brand: Flour + Water Baking
SKU: BNT-OVL
Price: 25.00 AUD
Availability: InStock

Oval Banneton Sourdough Bread Proofing Basket with Cloth Liner

30 total reviews

$25.00

~~$28.00~~ $25.00

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Oval Banneton Sourdough Bread Proofing Basket with Cloth Liner

Our most popular banneton. Handmade from natural Indonesian rattan. Includes cloth liner. Makes an oval bâtard loaf using around 500–550g of flour.

A banneton does two things: it supports your shaped dough during the final proof so it holds its structure, and it draws excess moisture from the surface, which helps develop a stronger crust in the oven. Without a banneton, shaped dough spreads and flattens during proofing — especially at higher hydrations.

The oval shape produces a bâtard — an oblong loaf that slices cleanly and evenly for sandwiches and everyday eating. It is our most popular shape, and the one most of our customers reach for first. At 25cm it fits standard bread bags and bread boxes easily.

Handmade from 100% natural Indonesian rattan with no waxing, painting, or chemical treatment. The rattan may develop a slight brown tint over time — this is completely normal and does not affect performance. Minor natural imperfections may occur. Comes with a cloth liner embroidered with the Flour & Water logo.

Use with the liner for a smooth crust and mess-free proofing. Use without the liner for the classic spiral ring pattern on your sourdough crust.

Main features

Handmade from 100% natural Indonesian rattan — eco-friendly, food-grade, non-toxic
Oval shape — produces a bâtard loaf, our most popular option
Ideal for doughs using around 500–550g of flour (approx. 1000–1250g total dough weight)
Cloth liner included — use with liner for smooth crust, without for spiral ring pattern
Draws excess moisture from the dough surface during proofing
No waxing, painting, or chemical treatment

Size: 25cm length × 14.5cm width × 8cm height
Material: 100% natural Indonesian rattan
Dough capacity: 1000–1250g total dough weight
Example recipe: 550g flour + 385g water + 110g leaven + 14g salt

Maintenance

Never wash with water or soap — moisture damages the rattan and encourages mould
After each use, tap out excess flour and leave in a warm dry spot to air out completely
Once dry, use a banneton cleaning brush to remove any residual flour from the grooves
If using the cloth liner, no flour dusting is needed — simply dry the liner and basket separately before storing
Store in a dry place with good airflow — avoid sealed plastic bags or airtight containers

Goes Well With

Cloth Liner – spare or replacement liner. Machine washable, air dry only.
Banneton Cleaning Brush – removes flour from every groove after each bake. Essential for long-term banneton care.
Bread Scoring Lame – score your dough immediately after inverting from the banneton.
Bundle #3 – Beginner Baker Set – includes this banneton plus starter, whisk, scrapers, lame, and jar in one set.

Helpful Guides

Classic Sourdough Bread Recipe – step-by-step guide showing exactly how to use your banneton.

How to Use Your Banneton

Dust the inside of the banneton generously with rice flour before each use — rice flour has a finer texture than plain flour and releases dough more cleanly. A mix of rice flour and plain flour also works well.

Shape your dough and place it seam-side up in the basket. Proof in the fridge overnight (8–14 hours cold retard) or at room temperature for 1–4 hours, depending on your recipe and ambient temperature.

To bake, invert the banneton directly onto a sheet of baking paper or into your preheated Dutch oven. The dough should release cleanly. Score immediately and transfer to the oven.

If using the cloth liner: no flour dusting is needed. The liner prevents sticking on its own.

Cleaning & Maintenance

Never wash your banneton with water or soap — moisture damages the rattan and encourages mould growth. After each use, tap out any excess flour and leave the banneton in a warm, dry spot to air out completely before storing.

Once fully dry, use a stiff brush (a dedicated banneton cleaning brush works best) to remove any residual dried dough from the grooves. A light dusting of flour between uses keeps the basket conditioned.

If mould appears: place the banneton in an oven at 180°C for 10–15 minutes to kill the spores, then brush clean once cooled. Ensure it is completely dry before storing going forward.

Store in a dry place with good airflow — avoid sealed plastic bags or airtight containers.

Using the Cloth Liner

Fit the cloth liner snugly inside the banneton before placing your dough. No flour dusting is needed when using the liner — the fabric prevents sticking naturally and leaves a smooth crust rather than the traditional ring pattern.

After each use, remove the liner and let both the liner and basket air dry separately before storing. The liner is machine washable — cold or warm wash, gentle cycle. Air dry only; do not tumble dry as it may shrink.

Both the oval and round liners are sold separately if you need a replacement or an extra.

Oval vs Round — Which Should I Choose?

Oval banneton: Our most popular shape. Produces an oblong bâtard using around 500–550 g of flour — a smaller, more manageable everyday loaf that slices evenly for sandwiches and toast. Fits standard bread bags and bread boxes easily.

Round banneton: Produces a classic round boule using around 700–750 g of flour — a larger loaf that's great for families, sharing, or a dramatic table centrepiece. Easy to slice in any direction.

Many bakers end up owning both — the oval for everyday loaves, the round for larger weekend bakes and gifts. If you're buying your first banneton and unsure, go with the oval — it's the one most of our customers reach for first.