Utensils & kitchen tools · Proofing basket

Proofing basket (banneton)

A round or oval basket, often of cane, that supports shaped bread dough during its final rise.

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What it is

A basket of coiled rattan, wood pulp or plastic, sometimes with a linen liner. Floured well, it holds a soft dough's shape while it proves upside down, leaving spiral flour patterns from the cane. Also called a banneton (French) or brotform (German).

What it’s for: Helping wet, free-form loaves keep their height instead of spreading.

How to use it

Dust the basket generously with rice flour or a flour mix.
Place the shaped dough in, seam side up.
Cover and prove at room temperature or overnight in the fridge.
Turn out onto baking paper or a peel, score and bake.

Good to know

Tasks: proving sourdough and free-form loaves, shaping boules and batards
Cooking methods: Oven-baked, Fermented
Materials: rattan, wood pulp, plastic, linen liner
Care and cleaning: Do not wash with water routinely: tap out flour and let it dry fully in a warm place. Brush out residue; wash the liner occasionally.
Limitations: Dough sticks if under-floured; damp baskets can grow mould.

If you don’t have one

Mixing bowl — A bowl lined with a heavily floured tea towel works the same way.

Equipment guide

How it works: The basket holds soft dough in shape while it rises, and its slightly absorbent surface draws moisture from the dough skin, so the skin dries a little and the loaf keeps its shape when turned out.

Material	Good	Watch out
Rattan cane	Classic spiral pattern; good airflow.	Needs good flouring and drying.
Wood pulp	Absorbs moisture well.	Can't be washed.
Food-grade plastic (polypropylene, nylon)	Light, cheap, gentle on non-stick surfaces.	Melts or warps on contact with hot pans; scratches harbour residue; can stain and hold smells.

Round banneton: Boules.
Oval banneton: Bâtards.
Linen-lined banneton: Smooth surface, no spiral.

Buying guidance

Starting out: A round rattan banneton of about 22 cm for a 750–1000 g loaf.