18 cms Round Banneton Basket

The 18 cms Round Banneton Proofing Basket is a practical bread proofing tool designed for bakers who want better dough support, consistent shaping and an attractive artisan finish. Made from natural rattan, the basket helps maintain the round shape of bread dough during its final proof before baking.

The coiled rattan construction allows the surface of the dough to breathe while supporting its structure during fermentation. When the basket is lightly dusted with flour, the natural spiral pattern can transfer onto the dough, creating the distinctive handcrafted appearance commonly associated with artisan and sourdough bread.

With its compact 18 cms round size, this banneton basket is particularly useful for preparing smaller boules and individual artisan bread loaves. The actual dough capacity can vary depending on the flour type, hydration level, fermentation method and desired loaf profile.

Ideal for Artisan Bread Baking

This round proofing basket can be used for sourdough, country style bread, whole wheat bread, multigrain bread and other naturally fermented doughs. It provides support during the final fermentation stage, helping softer dough maintain its shape before being transferred to a baking surface or Dutch oven.

The 18 cms Round Banneton Proofing Basket is suitable for home bakers, artisan bread enthusiasts, baking studios and professional kitchens. Its reusable natural construction makes it a useful addition to a bread baker's collection of sourdough tools and bread making accessories.

For best results, prepare the banneton properly before use and select the basket size according to your dough weight and recipe.

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How to Use the 18 cms Round Banneton Proofing Basket

Before placing dough inside the banneton, lightly dust the inner surface with flour. Rice flour is commonly preferred because it absorbs less moisture and can help reduce sticking. Regular bread flour or a combination of flours may also be used depending on the dough and baking method.

After shaping the dough into a round boule, place it carefully inside the prepared banneton. In most bread making methods, the shaped dough is positioned seam side up so that it can later be inverted onto the baking surface with the smooth side facing upward.

Allow the dough to complete its final proof according to your recipe. Once ready, gently invert the basket onto parchment paper, a baking peel or the selected baking surface. Carefully lift the banneton away from the dough. Score the loaf as required and proceed with baking.

Cleaning and Care

After each use, allow the banneton to dry completely. Remove excess dried flour using a clean, dry brush. Avoid washing the basket after every use because repeated exposure to water can affect natural rattan and may encourage moisture retention.

If deeper cleaning becomes necessary, use minimal water and ensure that the basket is dried thoroughly before storage. Do not leave the banneton soaking in water.

Store the 18 cms Round Banneton Proofing Basket in a clean, dry and well ventilated location. Make sure it is completely dry before placing it inside a cupboard or storage container.

With proper use, drying and storage, the banneton can be reused regularly for sourdough and artisan bread preparation.

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