Banneton Proofing Basket (Wicker)

A standard 9-inch (23 cm) round banneton is the most popular size for a 1kg sourdough boule, providing enough room for the dough to hold its shape during the final proof. For smaller loaves or batard shapes, an 8-inch or oval basket is generally recommended. This sizing ensures the breathable wicker can properly support the dough's structure.

Yes, a new wicker banneton requires seasoning by dusting it generously with flour, typically a mix of rice flour and all-purpose flour. You should rub the flour into the rattan cane grooves to create a non-stick barrier. This prevents high-hydration sourdough from sticking to the wood and ruining the dough's shape.

You should never soak or wash a wicker banneton with soap and water, as it can ruin the natural cane and promote mold. Instead, simply tap out the excess flour after use and let it air dry completely in a well-ventilated area. For stuck-on dough, use a stiff brush or a toothpick to gently clean the weave.

Yes, bannetons are designed to be placed directly into the refrigerator for the cold retard. You should cover the basket with a damp cloth or plastic bag to prevent the dough from drying out. The breathable open weave of the wicker allows the dough to dry slightly on the exterior, promoting an even crumb structure and making scoring easier.