Banneton vs. Bowl with Towel: Does It Matter?

Short answer: a banneton produces a more consistent shape and the iconic spiral pattern. A bowl with a flour-dusted towel works fine while you're learning. Buy a banneton when you're committed.

What a banneton is

A banneton (also called a brotform) is:

• A coiled or rattan basket
• Designed to hold proofing dough
• Lined with cloth or used bare with rice flour
• Available in round (boule) or oval (batard) shapes

The basket structure helps the dough hold a tight shape during final proof.

What a bowl-and-towel does

The DIY alternative:

• Take any deep bowl
• Line with a clean kitchen towel
• Dust with rice flour or bread flour
• Place dough seam-up

This works fine — the bowl provides the shape, the floured towel prevents sticking.

The differences

For looks, banneton wins. For function, both work.

When to upgrade to a banneton

After 5–10 bakes with a bowl, you'll know if sourdough is for you. If yes, buy a banneton. The upgrade is meaningful:

• Better shape
• The spiral pattern from rattan
• More consistent results
• Worth the $25

How to season a banneton

A new banneton:

• Wash with warm water (no soap)
• Dry fully
• Dust with rice flour heavily for the first 5 bakes
• After many bakes, the basket builds a non-stick patina

Don't use a new banneton without dusting — dough sticks badly.

Why rice flour

Rice flour:

• Doesn't absorb water like wheat flour
• Stays as a dry coating
• Releases the dough cleanly
• Standard for banneton dusting

Wheat flour also works but is less reliable — humidity can make it sticky.

A bowl-and-towel guide

If you're using a bowl:

• Use a deep bowl (3 quarts for 1 loaf)
• Line with a smooth (not nubby) cotton towel
• Dust the towel generously with rice flour or wheat flour
• Place dough seam-up in the bowl
• Cover with another towel

Make sure the towel is heavily floured. Insufficient flour = sticking.

Cloth liners for bannetons

Some bannetons come with cloth liners:

• Easier to clean
• Less rice flour needed
• Doesn't produce the spiral pattern

Removing the liner reveals the bare rattan for the spiral look.

Banneton sizes

For one 1kg loaf:

• 9-inch round
• 10-inch oval

For a 1.5kg loaf:

• 10-inch round
• 12-inch oval

Match basket size to dough weight. Too small and the dough overflows; too big and it spreads.

Banneton brand recommendations

For long-term, St Germain is best. For starting out, generic works.

How to clean a banneton

After each bake:

• Tap out loose flour
• Brush with a soft brush
• Don't wash with soap
• Air dry fully before storing

If mold appears: scrub with vinegar, dry thoroughly, dust with flour next bake.

Storage

Bannetons should:

• Air dry completely after each use
• Be stored in an open spot (not sealed in plastic)
• Be re-dusted with rice flour for next bake

Closed plastic + damp banneton = mold.

A baker's accessory progression

Order to invest in tools:

1. Scale ($25)
2. Thermometer ($25)
3. Banneton ($25)
4. Dutch oven ($60+)
5. Bench scraper ($10)
6. Lame/scoring blade ($10)
7. Couche cloth ($20)
8. Pizza stone or steel ($40)

A banneton is mid-priority but worth it for the shape and aesthetics.

When you don't need a banneton

For sandwich loaves, brioche, or pan-baked breads:

• No basket needed
• Final proof in the loaf pan
• Banneton not used

A banneton is for free-form boules and batards specifically.

A final note

The bowl-and-towel works. Don't let lack of a banneton stop you from baking.

But once you've baked sourdough for a few months, a banneton makes the process more pleasant and the results more consistent. The $25 is worth it for serious bakers.

For occasional bakers, the bowl-and-towel is fine indefinitely.