New to bannetons, or just want to get the best out of the one you have? Here are the questions home bakers ask most, answered simply. I am Emiliano, I run Good Crumb here in Perth, and I bake too, so if your question is not here, just message me and I will help.
The basics
What is a banneton?
A banneton is a proofing basket, usually made of natural rattan, that holds your dough in shape during its final rise. As sourdough proofs, the gluten relaxes and the dough wants to spread out flat. The banneton supports it so it keeps its round or oval shape, and the coils of the basket leave that classic flour-dusted spiral pattern on the crust.
What is a banneton used for?
It is used for the final proof, the last rise before baking. You shape your dough, place it in the floured basket seam-side up, let it proof, then turn it out onto your baking surface and score it. The basket is only for proofing. You never bake in it.
Do I really need a banneton to make sourdough?
No, but it makes a real difference. Without one, a high-hydration sourdough tends to spread into a flat puddle during the final rise. A banneton holds the shape, gives you a taller loaf with better structure, and adds the spiral pattern. Plenty of people start with a bowl and a tea towel and upgrade once they see the difference.
Choosing the right one
What size banneton do I need?
It depends on your loaf size and shape. A round banneton suits a boule, the classic round loaf. An oval banneton suits a batard, the longer shape. As a rough guide, our Medium Oval is the everyday size most home bakers reach for first, the Large Oval is for bigger loaves or family batches, and the Round is for those who love a tall round loaf. Not sure? Tell me how much flour your recipe uses and I will point you to the right one.
Round or oval banneton, which is better?
Neither is better, they just suit different loaves. Round for boules, oval for batards. If you are only buying one to start, the oval is the most versatile for typical sourdough, but if you love a round loaf, go round.
What is a banneton made of?
Good ones are made of natural rattan, a woven cane that breathes and wicks moisture away from the dough surface, which helps build a better crust. Some cheaper baskets are moulded plastic or wood pulp, which do not breathe the same way. All Good Crumb bannetons are natural hand-woven rattan.
Do I need a liner for my banneton?
A linen liner is not essential, but it helps a lot with sticky, high-hydration doughs, because the dough grips the smooth cloth far less than bare cane. Using the liner gives you a smooth crust, ideal for scoring; skipping it and flouring the bare basket gives you the spiral pattern. The nice part with us: every Good Crumb banneton comes with a linen liner included in the price, so you can do either from day one without buying extra.
Using your banneton
How do I prepare or season a new banneton?
Before the first use, lightly mist the inside with water, work flour generously into the damp cane with your hands, and let it dry completely. This fills the tiny gaps in the weave so dough is less likely to catch. After that, a light dusting of flour before each use is enough.
What flour should I use in a banneton?
Rice flour is the best for stopping dough sticking, because it does not absorb moisture and gum up the way wheat flour can. Many bakers use a 50/50 mix of rice flour and plain flour to keep the cost down. A generous dusting before every bake is the single biggest thing that prevents sticking.
Why does my dough stick to the banneton?
Almost always because it was not floured enough, or the dough is very high hydration. Fixes: dust more generously, use rice flour instead of wheat flour, use the linen liner for very wet doughs, and make sure a new basket has been seasoned. If it still sticks, your dough may be slightly over-proofed and gone too slack.
Which way does the dough go in the banneton?
Seam-side up. The smooth side faces down against the basket, so when you turn it out onto your baking surface, the seam ends up underneath and the smooth top is ready to score.
Care and cleaning
How do I clean a banneton?
Do not use soap and do not soak it. After baking, tap out the loose flour and let the basket air dry completely. When a stiff flour crust builds up over time, scrub the rattan with a stiff dry brush, or a quick blast of cold water, then dry it thoroughly. For the linen liner, shake off the flour and, when it needs it, hand wash in water without soap and let it dry fully before the next bake.
How do I store a banneton?
Store it somewhere with good airflow, never sealed in a plastic bag or a damp cupboard while still moist. The enemy is trapped moisture. Make sure it is bone dry before you put it away.
Can a banneton go mouldy, and what do I do?
Yes, if it is stored damp. The way to avoid it is simple: always dry the basket and liner completely after use and store them with airflow. If a basket does develop mould, it is best to replace it rather than risk it on your dough.
How long does a banneton last?
Looked after well, a natural rattan banneton lasts for years. Keeping it dry and not soaking it is what makes the difference.
Buying from Good Crumb
How much is shipping?
Shipping is a flat $15 anywhere in Australia, no matter how many baskets you order, and it is free once your order is over $100. So if you are buying a few, the postage works out to nothing.
Can I pick up locally in Perth?
Yes. I offer free local pickup south of the river. Order, message me to arrange a time, and collect straight from me. No postage cost and no waiting.
Do you offer bulk or wholesale pricing for bakeries?
Yes. If you are a bakery, a workshop, or a reseller and you need larger quantities, message me and we will sort out a special rate. I already supply a number of bakeries around Australia.
Is the linen liner really included?
Yes, every banneton comes with a linen liner in the price. It is not an add-on and not sold separately. That is one of the main things that sets us apart from most sellers, who charge for the basket alone.
Are cheap bannetons any good?
Cheap does not have to mean bad, it depends on why it is cheap. A basket made of thin, loosely woven cane is a false economy, it will not hold shape well and will not last. But a well-made rattan banneton can be affordable simply because of how it gets to you. I import mine directly from the family workshop that makes them, with no retail middleman adding a markup, and I include the linen liner in the price. That is why a Good Crumb banneton costs less than a chain-store one and still comes with more.
Where can I buy a banneton in Australia with the liner included?
Most sellers, including the big kitchenware chains, sell the basket on its own and charge extra for the liner, or do not offer one at all. Good Crumb includes a linen liner with every banneton as standard, at no extra cost. We ship anywhere in Australia for a flat $15, free over $100, with free local pickup in Perth.
Banneton vs proofing bowl, what is the difference?
A proofing bowl is just a bowl, usually with a tea towel, that you can use in a pinch. It holds the dough but does not breathe, does not wick moisture, and leaves no pattern. A banneton is purpose-built: the rattan breathes and draws moisture from the dough surface for a better crust, and the coils leave the classic spiral pattern. A bowl gets you started; a banneton is the upgrade you make once you are serious about your loaves.
Still have a question?
Message me. When you contact Good Crumb you are talking to me, Emiliano, not a bot. Whether it is your first loaf or your five-hundredth, I am happy to help you get the right basket.