Banneton Guide: Material, Size, and Care

For my first dozen loaves of sourdough, I proofed my shaped dough in a mixing bowl lined with a floured kitchen towel. The results were functional but far from ideal. The dough stuck to the towel more often than not, the shape was inconsistent because the bowl was too big, and I never got those beautiful concentric ring patterns that I saw on loaves in baking forums. Then I bought my first banneton, a simple nine-inch round cane basket that cost about twelve dollars. It was one of those purchases where you immediately wonder why you waited so long. Everything about the proofing process got better: the shape, the consistency, the ease of turning out the dough, and yes, those lovely ring patterns on the crust.

A banneton (also called a brotform or proofing basket) is a specialized basket designed specifically for proofing bread dough. It provides structural support during the final rise, absorbs surface moisture to create a dry skin that scores and bakes beautifully, and imprints a distinctive pattern on the loaf. If you are making sourdough bread with any regularity, a banneton is not a luxury. It is a fundamental piece of equipment that improves your results in multiple ways simultaneously.

Types of Bannetons

Natural Cane (Rattan) Bannetons

These are the traditional choice and what most bakers start with. Made from coiled cane or rattan, they are lightweight, breathable, and create the classic spiral ring pattern on the loaf. The coiled construction wicks moisture away from the dough surface during proofing, which promotes a drier skin that scores cleanly and develops a crispier crust in the oven. When you see those gorgeous artisan loaves with concentric circles on the crust, they were proofed in a cane banneton.

Cane bannetons are available in round (for boules) and oval (for batards) shapes, in various sizes. They are the most affordable option, typically costing eight to fifteen dollars each. The downside is that they require proper care to prevent mold and dough buildup in the crevices between the coils. I will cover maintenance in detail below, but with basic attention, a cane banneton lasts for years.

Wood Pulp Bannetons

Wood pulp bannetons are pressed from wood fiber into a smooth, solid form. They are more rigid than cane, do not have crevices for dough to stick in, and are somewhat easier to clean. The trade-off is that they do not breathe as well as cane, so they absorb less surface moisture. Some bakers prefer this because it gives a slightly different crust texture. Wood pulp bannetons typically leave a smoother pattern on the loaf, or no visible pattern at all.

These are a good choice if you have had problems with dough sticking in cane baskets, or if you prefer a cleaner look without ring patterns. They are slightly more expensive than cane, usually fifteen to twenty-five dollars, and tend to be heavier. I own one wood pulp banneton and use it occasionally, but I prefer my cane baskets for the aesthetic they create.

Cloth-Lined Bannetons

Many bannetons come with removable linen liners that fit inside the basket. The liner sits between the dough and the basket walls, preventing direct contact and making the dough release more easily. Cloth-lined bannetons eliminate the ring pattern on the crust (because the dough touches cloth, not coiled cane), which some bakers prefer for a smoother appearance.

The liner also makes cleanup easier because you can remove it and wash it separately. Some bakers use the liner all the time, others use it only for wet doughs that tend to stick. I recommend buying a banneton that comes with a liner so you have both options. You can proof with or without the liner depending on the look and behavior you want.

Choosing the Right Size

Banneton size should match your dough weight after shaping. A banneton that is too large will not provide enough support, and the dough will spread sideways instead of rising upward. A banneton that is too small will constrain the dough and produce a mushroom shape with dough bulging over the edges. Here is a size guide based on final dough weight.

For most home bakers making a standard loaf from 500g of flour, a 9-inch round or 10-inch oval banneton is the right choice. This is the size I use most frequently. My basic sourdough recipe produces a dough of about 850g after shaping, which fits perfectly in a 9-inch round.

If you bake regularly, I recommend owning at least two bannetons so you can proof two loaves at once. My setup is two 9-inch round bannetons and one 10-inch oval, which covers every shape and size I typically make. The investment is minimal, thirty to forty dollars total, and having multiple baskets means you can batch bake efficiently.

Preparing a New Banneton

A brand-new cane banneton needs to be seasoned before its first use, or you will spend your entire baking career trying to unstick dough from the crevices. The seasoning process creates a thin layer of flour in the coils that acts as a natural non-stick surface.

To season a new banneton, mist the inside lightly with water (a spray bottle works perfectly), then dust generously with rice flour. Use your hands to work the rice flour into every crevice and coil, making sure the entire interior surface is coated. Tap out the excess. Repeat this process two or three times before your first use, allowing the banneton to dry between coatings. The rice flour fills the tiny gaps in the cane and creates a smooth surface that releases dough beautifully.

Before Each Use

Before placing your shaped dough in the banneton, dust the interior with a generous coating of rice flour. I keep a jar of rice flour next to my bannetons specifically for this purpose. Dust the entire interior, shake out the excess, and place your dough seam-side up. The rice flour creates a barrier between the moist dough surface and the cane, ensuring a clean release after proofing.

If you are using a cloth liner, flour the liner instead of the basket. The liner can handle either rice flour or a 50/50 mix of rice and wheat flour. Because the cloth provides a smoother, more forgiving surface, the flour type matters less. But pure rice flour is still the safest choice if sticking has ever been an issue.

Maintenance and Care

After Each Use

After turning out your dough, let the banneton sit at room temperature for a few hours to dry completely. Once dry, tap it firmly upside down over the trash to remove loose flour and any dried dough bits. Use a stiff-bristled brush (a clean pastry brush or even a dedicated toothbrush) to scrub out any dough that is stuck in the crevices. Do not use water unless absolutely necessary. The banneton is naturally antifungal when it stays dry.

Store your bannetons in a dry, well-ventilated spot. I keep mine stacked on an open shelf in my kitchen. Avoid storing them in closed cabinets or plastic bags where moisture can accumulate and promote mold growth. Good airflow is the best defense against mold.

If Dough Gets Stuck

It happens to everyone eventually. If dough is stuck in the crevices and will not brush out, let the banneton dry completely (patience here), then scrub firmly with a stiff brush. Most dried dough will flake out once it is fully dehydrated. For stubborn spots, very lightly dampen the area with a moist cloth, wait five minutes for the dough to soften, then scrub it out. Let the banneton dry completely before storing.

Dealing With Mold

If you see mold on your banneton, do not panic. Lightly scrub the affected area with a brush dipped in white vinegar, then place the banneton in direct sunlight for several hours. UV light is a natural antifungal and the combination of vinegar and sunlight will kill the mold. Once dry, re-season with rice flour. If mold recurs frequently, you are storing the banneton in a place that is too humid or not ventilating it properly after use.

In extreme cases, you can bake the banneton in a 250°F (120°C) oven for fifteen minutes to sterilize it. Let it cool completely before using. This is a last resort because repeated heating can dry out the cane and make it brittle, but it is effective for persistent mold issues.

Banneton Alternatives

If you do not have a banneton yet and want to start proofing today, a mixing bowl lined with a well-floured linen towel works as a temporary substitute. Choose a bowl that matches your dough size, drape a lint-free linen or cotton towel inside, and dust it very generously with rice flour. The towel provides some moisture absorption and the bowl provides structure. This approach works, it is how I made my first loaves, but it is less reliable than a dedicated banneton because towels are more prone to sticking and provide less consistent shaping.

A colander lined with a floured cloth is another DIY option that actually works quite well for round loaves. The perforated sides allow air circulation, and the round shape naturally forms a boule. Some bakers prefer this over mixing bowls because the airflow more closely mimics a cane banneton.

That said, given that a basic cane banneton costs about the same as a large coffee, I recommend just buying one. It is a purpose-built tool that does its job better than any improvised alternative, and it will serve you for years of baking.

Using Your Banneton in Practice

Here is how the banneton fits into a typical bake. After shaping your dough, dust the banneton generously with rice flour. Place the dough seam-side up in the banneton. The smooth, tensioned side faces down into the flour-dusted basket. Cover with a plastic bag, shower cap, or beeswax wrap to prevent drying. Then either proof at room temperature for one to two hours, or place the banneton in the refrigerator for a cold retard overnight.

When you are ready to bake, preheat your dutch oven to 500°F (260°C). When it is screaming hot, take the banneton from the fridge, gently flip it over onto a piece of parchment paper, and lift the banneton away. The dough should release cleanly, leaving the beautiful ring pattern on the surface. Score the dough, transfer to the dutch oven, and bake.

That satisfying moment when the dough drops cleanly from the banneton onto the parchment, perfectly shaped with spiral rings imprinted on the surface, never gets old. It is one of the small but genuine pleasures of bread baking. And it is a pleasure that a twelve-dollar cane basket delivers consistently, week after week, loaf after loaf. Get one. You will not regret it.