Every sourdough starter kit list tells you to buy a banneton. Almost none of them tell you which one, or why the shape and material actually matter once the dough is proofing inside it. Here’s the version with the reasoning included.
What a Banneton Is Actually Doing
A banneton (also called a proofing basket or brotform) isn’t just a bowl to hold shaped dough during the final proof. The ridges in rattan basketry wick moisture off the surface of the dough as it rests, which firms up the skin enough to hold a clean shape when you turn it out — and leaves that signature spiral pattern baked into the crust. Skip the banneton and proof a wet dough in a regular bowl, and you’ll usually get a flatter loaf and a stickier turn-out.
Round vs Oval: Match the Basket to the Loaf
This is the first real decision, and it’s simpler than it looks:
- Round baskets are for boules — the classic round sourdough loaf. A Round Natural Rattan Proofing Basket is the standard choice here, and it’s also the shape you want if you’re planning to bake in a Dutch oven, since round loaves fit round pots.
- Oval baskets are for batards — the longer, tapered loaf shape. An Oval Rattan Bread Proofing Basket gives you more surface area to score along, which matters if you’re working on your scoring patterns.
If you can’t decide, that’s a reasonable problem to have — a lot of home bakers end up wanting both eventually, which is the whole logic behind a set like the 5/8pcs Banneton Set (oval + round): one purchase, both shapes, and a few different sizes so you’re not guessing on volume.
Rattan vs Silicone: Breathable vs Easy-Clean
Traditional rattan is the material bakers reach for first, and for good reason — the natural fiber breathes, which is exactly the moisture-wicking behavior that makes a banneton work. It does need a little care (more on that below), and it’s not dishwasher-friendly.
A Silicone Proofing Basket w/ Steel Wire trades a bit of that breathability for convenience: it rinses clean in seconds, doesn’t harbor flour or dry dough over time, and holds its shape with an internal steel wire frame. It’s a reasonable pick if you bake often enough that basket maintenance is starting to feel like a chore, or if you’d rather not deal with drying a wet rattan basket between bakes.
Sizing: Match the Basket to Your Dough Weight
Bannetons are sized by volume, and the practical shorthand most bakers use is dough weight: a medium round basket comfortably holds a 1–1.5 lb (450–700g) loaf, which covers most standard home sourdough recipes. If you bake bigger boules, or you’re not sure yet what size you’ll settle on, a multi-size set removes the guesswork — which is the main reason to consider a set over a single basket when you’re still dialing in your usual loaf weight.
Caring for a Rattan Banneton
This is the part that trips people up, so it’s worth being specific:
- Dust it generously with rice flour (not regular flour) before each use — rice flour doesn’t absorb moisture the way wheat flour does, so it releases the dough more reliably.
- Never wash it with soap and water. Just knock out the excess flour after use and let it air-dry completely.
- If dough sticks the first few times, that’s normal — a rattan basket “seasons” with a light, permanent dusting of dried flour in the ridges, and release gets easier with use.
- Store it fully dry to avoid mildew, especially if you’re somewhere humid.
Getting the Dough Out Cleanly
A well-seasoned, well-floured banneton should turn out in one motion — invert it over your baking surface and let gravity do the work rather than shaking or forcing it. If you’re also working out your transfer from counter to oven, that’s really a separate tool question (peels and slings, not baskets) — we cover that in a dedicated guide.
Where to Start
If you only buy one thing: a single Round Natural Rattan Proofing Basket ($19.99) covers the most common loaf shape. If you already know you like baguette-style batards, get the oval instead. If you’d rather not choose, or you want a couple of sizes on hand, the banneton set is the better value. And if you’re starting from zero on tools entirely, the Sourdough Starter Kit bundles a basket in with the other basics you’ll need for a first loaf.
Next: read the scoring and lame guide for the other tool that shapes how your loaf turns out. Or see the full sourdough tool kit overview for how a banneton fits with everything else.
Practical checklist
- Match the basket shape to the loaf you want: round for a boule, oval for a batard.
- Dust the liner or basket evenly before loading shaped dough; rice flour is often less prone to absorbing moisture than wheat flour.
- Place the dough seam-side up for a conventional turn-out before scoring.
- After use, brush away dry flour and let the basket dry fully before storage.
Frequently asked questions
Do I need the cloth liner?
No. A liner gives a smoother surface and can make release easier; using the bare coils leaves a more pronounced ring pattern.
Why did my dough stick?
Common causes are an under-floured surface, very wet dough, or leaving damp flour in the basket. Flour evenly and turn the loaf out gently.
Should I wash a rattan banneton?
Routine soaking is usually unnecessary. Dry brushing and complete air-drying help protect the basket; follow the care directions supplied with your specific product.
Continue your baking plan
Reviewed by Proof & Crumb, August 2026. Use product-specific care and safety instructions where they differ.
Free companion resource: Choose a banneton by dough weight and shape