Proofing Baskets: Choosing and Caring for Bannetons

A good banneton is one of the few baking tools you'll use for the rest of your life. A bad one teaches you a lot about why proper bannetons exist.

Sizes

Match basket to dough weight, not personal preference.

• 500g loaf → 7–8″ round, or 9″ oval
• 750g loaf → 8–9″ round, or 10″ oval
• 1kg loaf → 9–10″ round, or 12″ oval
• 1.5kg+ loaf → 11–12″ round, or 14–15″ oval

A too-large basket lets the dough spread; a too-small one squeezes it.

Materials

Rattan — the classic. Breathable, leaves the spiral pattern bakers love. Lasts decades with care.

Wood pulp — affordable, lightweight, less character.

Plastic — cheap and dishwasher-safe; no breathability and no signature ridges.

For most home bakers, rattan is worth the small premium.

Liners

A linen liner makes high-hydration doughs much easier. It also helps when you want a smooth surface (no ridges) or are baking enriched doughs that stick more.

For low-hydration doughs and rustic loaves, skip the liner — the rattan ridges look great.

Flour

Rice flour is the standard. It doesn't absorb moisture the way wheat flour does, so it stays loose and powdery and prevents sticking. Dust generously the first few uses.

Breaking in a new banneton

1. Brush off any debris.
2. Mist lightly with water.
3. Dust generously with rice flour.
4. Use it for several bakes before judging stickiness.

After a few uses, flour particles fill the rattan grain and create a near-nonstick surface.

Care

• Don't wash — water destroys the structure and removes the seasoning
• After each use, brush out residual flour with a stiff brush
• If dough sticks badly, scrape with a butter knife (gently)
• Air dry completely between uses
• Store somewhere ventilated

When to replace

A well-cared-for rattan banneton should last 10–20 years. Replace when:

• The wood splinters
• Mold develops (rare with proper drying)
• The structure warps

Common mistakes

• Over-flouring — dough doesn't stick to itself, basket wins
• Under-flouring — dough sticks badly
• Wet basket — mold and stickiness
• Wrong size — spread, deflate, sad bread