When you are resting a loaf before stone baking there is no substitute for a proper banneton basket to provide support to the final shape of your dough as it rests.

Breathable rattan bannetons like these encourage a moisture away from the surface of the dough during its final proof, and it’s that dry outside skin that will stop your dough from sticking, make it easier to turn out, easier to apply your artistic score and finally, to slide onto a baking stone.

Each basket comes with its own fitted liner and are exactly the ones I use for both sourdough and yeasted loaves at home and in class.

Round Bannetons

23cm wide, 9cm high

holds up to 1 kilo of dough

Small Oval Bannetons

28cm long, 14cm wide, 7cm high

For a slightly smaller loaf

Large Oval Bannetons

30cm long, 17cm wide, 8cm high

This is the one for your standard sourdough loaf, holds up to 1 kilo of dough

Care & Maintenance

Each individual banneton is hand made of natural cane with their own unique colourings and markings. Avoid water when cleaning these, remove excess dough with a dough scraper and excess flour with a stiff brush.

Postage and Delivery Guide