Description
A round banneton supports a boule during final proofing and is the straightforward choice for round Dutch ovens and classic circular loaves.
Why it earns its place
- Round profile for boule-style sourdough
- Natural rattan construction
- Spiral form supports an even shape
How to use it
Dust before use, proof the shaped loaf seam-side up and turn it out just before scoring. Keep rattan dry between bakes; clean with a dry brush rather than soaking.
Learn before you bake: Read the related Proof & Crumb guide.
Shipping & support
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Questions before ordering? Email support@proofandcrumb.com.
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