Banneton Basket (Wicker)

For a standard 1-kilogram sourdough boule, a 9-inch or 10-inch round banneton basket provides the perfect shape. This specific wicker size offers enough structural support to prevent the high-hydration dough from spreading sideways during the final cold proof.

You should never submerge or wash your wicker proofing basket in soapy water, as this ruins the natural wood fibers. Instead, simply dust off the excess flour with a dry brush and let it air dry completely in the sun to sanitize it.

Using a cloth liner is highly recommended if your dough has a very high hydration level, as it prevents sticking to the wicker. You must heavily dust the linen liner with rice flour before placing your shaped dough inside to ensure a clean release.

The spiral wicker design of the basket creates micro-drafts around the dough surface, drawing moisture away to form a dry skin. This hardened exterior, combined with the structural support, results in superior oven spring and prevents the loaf from flattening out.