Large Oval Banneton — 30x15x8cm

The one for a proper big loaf

Same workshop in northern Vietnam, same hand coiled rattan, just built to hold a full kilo of dough. I ship these in myself and pack them here in Kardinya, so there is no distributor sitting between the weaver and you. That is the whole reason a basket this size is $19.99 with the liner in the box.

Who this size is actually for

Buy the large if you mix a 1kg bag of flour into one loaf instead of two, if you bake for a family or for a market stall, or if you are already using a medium oval and keep running out of room. If you are baking a standard 500g to 750g home loaf, this one is too big and the dough will spread flat in it. Go medium oval instead.

What you actually pay

The linen liner is in the price, not sold separately. Shipping is a flat $15 however many baskets you order, and free over $100.

Plenty of rattan bannetons sold in Australia are $23.95 before you add a liner, and those are the smaller sizes. On a basket this size the gap gets wider, not narrower.

Specifications

Natural materials, nothing extra

The rattan is untreated — no varnish, no glue on the proofing surface. The liner is linen, not plastic, and machine washable on cold. Both last for years with basic care. No single-use parts.

How I use mine

A kilo of dough needs a firmer shape than a small loaf or it slumps, so I do an extra fold before it goes in and I keep the bench flour light. Rice flour on the liner, seam side up, cold proof overnight. The rattan pulls moisture off the surface so the skin sets and the blade opens cleanly instead of tearing. Bake it without the liner if you want the spiral rings on the crust.

One thing worth knowing: a 1kg loaf needs longer in the oven than a 500g one, usually another ten to fifteen minutes with the lid off. Check the internal temperature rather than the clock if you have a probe.

Questions I get asked

Do I need to season it first?
No. Rice flour before the first bake and it is ready.

How do I clean it?
Never wash the rattan. Knock the flour out, leave it somewhere with air moving until bone dry, then store it. The liner goes in the machine on cold.

Why rice flour and not plain flour?
Rice flour does not absorb water, so it stays powdery instead of gluing itself to the dough.

Will it fit in a Dutch oven?
Check your pot before you order. A 1kg batard needs a long oval pot or a baking stone. Most round 24cm Dutch ovens will not take this loaf without squashing it.

Do you sell to bakeries and shops?
Yes. If you are a Perth bakery or cafe I can offer you a wholesale price. Email me and I will send an invoice with the ABN on it.

Where does it ship from?
Perth, Western Australia. I post within one business day.

I pack and post every order myself from Kardinya in Perth, usually within one business day. If something arrives damaged, you email me and I sort it out. ABN 77 418 951 843.