Best Banneton for Beginners: How to Choose a Proofing Basket

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A banneton (also called a proofing basket or brotform) is the basket your shaped dough rests in during its final rise. It supports the dough so it holds its shape instead of slumping, wicks a little moisture from the surface so the crust forms nicely, and leaves those familiar flour spirals on the finished loaf.

It's one of the cheapest and most useful tools in sourdough, but there's a surprising number of choices: round or oval, rattan or wood pulp, lined or unlined, and a range of sizes. This guide explains what matters for a beginner, what doesn't, and how to use and care for your first basket.

A note on how we recommend: we haven't lab-tested bannetons. Recommendations are based on materials, design, manufacturer information and widely shared experience from home bakers. Check the current listing for exact dimensions and what's included.

Do you actually need a banneton?

Strictly, no. A mixing bowl lined with a well-floured, smooth kitchen towel does the same basic job. Plenty of excellent bakers use one.

But a banneton makes things easier, especially for beginners:

• Better shape: the rigid sides support soft, high-hydration dough.
• Less sticking: a floured rattan basket releases dough more reliably than a towel that's been kneaded into the dough.
• Better surface: the basket wicks moisture, helping form a slightly drier skin that's easier to score.
• Consistency: the same basket gives the same shape every time.

If you plan to bake regularly, a basic banneton is well worth it.

What to look for

1. Size

Size matters more than anything else. The basket should match the amount of dough you make.

• For a typical home loaf made with about 500 g of flour, many bakers use a round basket of roughly 9 inches (about 23 cm) in diameter or an oval basket of a similar capacity.
• Smaller loaves suit smaller baskets; larger loaves need larger ones.

Too large and the dough spreads out and loses height. Too small and it rises above the rim and may stick or tear. Check the manufacturer's recommended dough weight where it's listed.

Also check your baking vessel. Your proofed loaf needs to fit inside your Dutch oven or bread pan. Our Dutch oven guide covers sizing.

2. Shape: round or oval

• Round (boule): the easiest shape for beginners to form, and it suits round Dutch ovens and combo cookers.
• Oval (batard): gives longer slices that suit sandwiches, and pairs well with oval pots or a rectangular bread pan.

If you only buy one, choose the shape that fits your baking vessel. If you're deciding on a vessel too, see Challenger vs Lodge.

3. Material

Rattan is the classic, widely available, and a great first choice. Wood pulp baskets are lightweight and wick moisture well; many bakers love them. Plastic baskets are easier to wash but don't absorb moisture, so dough is more likely to stick.

4. Liner or no liner

Many bannetons come with a removable cloth liner.

• With liner: easier cleanup and less flour needed; smooth loaf surface with no spirals.
• Without liner: classic spiral pattern; needs more careful flouring.

A good approach for beginners is to start with the liner while you learn how much flour your dough needs, then try unlined once your dough handling improves.

5. Build quality

Look for tightly woven, smooth cane with no splinters or rough patches, and a consistent shape. Rough spots can snag dough.

Our picks by type

Best first banneton: a round rattan basket with liner

Who it suits: almost every beginner baking a standard loaf in a round Dutch oven or combo cooker.

• Pros: inexpensive, widely available, classic pattern, liner option for easy release.
• Cons: rattan needs flouring and occasional drying; a round loaf doesn't suit an oval pot.

Check a round rattan banneton

Best for sandwich slices: an oval rattan basket

Who it suits: bakers who want longer, more even slices or bake in an oval pot or rectangular bread pan.

• Pros: batard shape, better for sandwiches and toast.
• Cons: oval shaping takes a bit more practice.

Check an oval rattan banneton

Best moisture control: a wood pulp banneton

Who it suits: bakers working with wetter doughs who want excellent wicking.

• Pros: wicks moisture well, light, smooth surface.
• Cons: less widely available, shouldn't be soaked.

Check a wood pulp banneton

Best value bundle: a banneton set

Many sets include a basket, liner, dough scraper, and sometimes a lame. They can be good value, but the extras vary in quality. If the scraper and liner are useful to you, a set is a sensible buy; for scoring tools, see our bread lame guide.

Check a banneton set

How to prepare a new banneton

1. Brush it out to remove any loose fibers.
2. Lightly mist the inside with water (optional) and dust generously with flour. Some bakers do this a day ahead and let it dry, which helps the first coat stick.
3. Use the right flour. Rice flour is popular because it doesn't absorb water as easily as wheat flour, so it's much less likely to glue the dough to the basket. A 50/50 mix of rice and wheat flour also works.
4. Tap out the excess before adding dough.

Check rice flour for dusting

How to use it

1. Shape your dough with good surface tension.
2. Place it seam side up in the floured basket, since the bottom of the basket will become the top of the loaf.
3. Cover with a shower cap, bag or cloth to stop the surface drying out.
4. Proof at room temperature, or refrigerate overnight for a cold retard, which also makes scoring easier.
5. Turn out onto parchment by placing the parchment over the basket, putting a board or peel on top and flipping.
6. Score and bake.

Proofing time depends heavily on temperature. A proofing box can make that more predictable.

Stopping dough from sticking

Sticking is the most common banneton complaint. To prevent it:

• Use rice flour or a rice/wheat mix.
• Flour generously, especially with a new basket.
• Don't let the dough over-proof; very gassy, slack dough sticks more readily.
• Use the liner for very wet doughs.
• Make sure the dough surface is taut after shaping.

If your loaves come out flat even when they release cleanly, look at shaping and fermentation in why is my sourdough dense.

Cleaning and care

• After each use: let the basket dry, then tap and brush out excess flour. There's no need to wash it every time.
• If dough sticks: let it dry completely, then brush it off with a stiff brush.
• Avoid soaking rattan or wood pulp baskets; if you must rinse, dry thoroughly and quickly.
• Store it dry in an airy place. Damp flour can go moldy.
• Wash liners occasionally and dry completely.

Frequently asked questions

What size banneton should a beginner buy?

Match it to your dough. For a standard home loaf made with around 500 g of flour, many bakers use a round basket of about 9 inches or an oval basket of similar capacity. Check the manufacturer's recommended dough weight.

Should I use the banneton liner?

Use it while you're learning, or for very wet dough. It makes release and cleanup easier. Remove it if you want the classic spiral pattern.

Why does my dough stick to my banneton?

Usually not enough flour, the wrong flour, or over-proofed dough. Rice flour is the most common fix because it absorbs less water than wheat flour.

Do I need to wash my banneton?

Not after every use. Brush out dry flour and let it air dry. Only rinse if necessary, and dry it fully afterward to prevent mold.

Can I use a bowl instead of a banneton?

Yes. Line a bowl with a smooth, heavily floured towel. It works well, though dough may stick more and the shape is less defined.

The bottom line

For most beginners, the best first banneton is a round rattan basket with a liner, sized for your usual dough weight and matched to your baking vessel. Prepare it with rice flour, keep it dry, and it will last for years. Once you're comfortable, add an oval basket for batards.