If you’ve been baking sourdough for a little while, you’ve probably heard of a banneton, also known as a proofing basket. But with so many shapes, sizes, and materials to choose from, it’s easy to feel overwhelmed.
Here’s the good news: picking the right banneton doesn’t have to be complicated. In fact, one choice matters far more than the others and it’s probably not the one you’re thinking of.
Why Material Is More Important Than Shape
When it comes to choosing a banneton, the most important decision isn’t whether to go round or oval. It’s what the basket is made from.
Why rattan is the gold standard
Traditional rattan bannetons are the go-to choice for many home and professional bakers, and for good reason.
- Wicks away moisture: Rattan naturally draws a small amount of moisture from the surface of your dough during the final proof. This helps prevent sticking and improves crust texture.
- Supports the dough: As your dough ferments, it becomes more delicate. Rattan helps hold its shape, especially during longer proofs.
- Aids crust development: That slightly drier surface sets the stage for an ear-cracking, golden-brown crust.
Plastic and metal options exist, but they don’t offer the same breathability or structure. If you want the best result with the least fuss, stick with rattan.
Shape Options: Round vs. Oval
Once you’ve settled on material, then it’s time to consider shape. Your two main options are round and oval, each suited to a different type of loaf.
Round = Boule
Round bannetons are designed for boules, the classic round sourdough loaf. This shape works well for freeform baking or if you’re baking in a round Dutch oven.
Oval = Batard
Oval bannetons are ideal for batards, slightly longer loaves with a more traditional shape. They’re a better fit for most oval Dutch ovens and tend to produce taller slices, which many people prefer for sandwiches or toast.
Beginner tip: Oval bannetons often fit better in narrow ovens or smaller proofing fridges.
Which one is best?
It comes down to preference and practicality. If you’re using a round cast iron pot, a round banneton may be a better fit. If you’re baking in an oval Dutch oven like our Slimline model an oval banneton will give you a more consistent shape and rise.
Liner or No Liner?
This is a style decision more than a performance one. Both options work well, but they give very different finishes.
Using a liner
Most bannetons come with a cloth liner. When used, the liner creates a smooth crust on your dough. It also reduces sticking, which is handy for wetter doughs or newer bakers.
No liner = rustic look
Leaving out the liner and dusting your banneton with rice flour will give your dough that classic spiral pattern on the crust. It’s beautiful, rustic, and very “artisan bakery” in style.
Beginner tip: Always use rice flour, not wheat flour, to dust your banneton. It reduces sticking and creates a cleaner release.
Our Recommendation
If you’re just getting started with sourdough, we recommend a 25cm oval rattan banneton.
- The perfect size for a standard 500-750g loaf
- Designed to fit inside our Slimline Dutch Oven
- Great for batards (which tend to bake more evenly)
- Easy to handle and shape for beginners
Use your banneton regularly to keep it “seasoned,” and always let it dry fully between uses. Brush out excess flour with a dry bristle brush and store it in a dry, well-ventilated place, never in a sealed container, which can lead to mould growth.
Final Thoughts
Your proofing basket doesn’t have to be fancy, but it does need to work. Choosing rattan gives your dough the support it needs and helps you achieve that golden, crackly crust.
Shape is secondary, and whether you go round or oval is up to you but if you want a great all-rounder for regular bakes, the 25cm oval rattan banneton is a smart bet.
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