22 cms - Oval Banneton Proofing Basket

The 22 cm Oval Banneton Proofing Basket is a practical bread making essential for home bakers, sourdough enthusiasts and professional bakers who want better dough support and consistent loaf shaping during final proofing.

Made from natural rattan, the basket provides a structured environment for proofing shaped dough. The coiled rattan construction allows the dough surface to breathe while helping absorb excess surface moisture. This can encourage a slightly drier outer skin, making the dough easier to turn out and score before baking.

The oval shape is particularly suitable for batard style loaves and other elongated artisan breads. It supports the dough from the sides during fermentation, helping it maintain its intended form instead of spreading excessively. The traditional rattan coils can also leave an attractive spiral pattern when the basket is used without a liner.

With its compact 22 cm size, this banneton is suitable for smaller to medium artisan loaves. Actual dough capacity can vary depending on flour type, hydration level, fermentation and dough formulation, so bakers should select the basket according to both dough weight and desired finished loaf shape.

Before placing the shaped dough inside, lightly dust the banneton with rice flour or an appropriate flour mixture to reduce sticking. Once proofed, gently invert the dough onto parchment paper or a baking surface, score it and transfer it to the oven or Dutch oven.

A useful addition to any sourdough baking setup, this oval banneton combines traditional bread making functionality with the professional presentation associated with handcrafted artisan loaves.

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Before first use, ensure the 22 cm Oval Banneton Proofing Basket is clean and completely dry. Lightly misting the interior and dusting it with flour can help establish an initial flour coating on the rattan surface. Rice flour is commonly preferred because it can help reduce sticking, particularly with higher hydration doughs.

To use the banneton, shape the dough into an oval or batard form after bulk fermentation. Dust the inside of the basket evenly with flour, paying attention to the grooves between the rattan coils. Place the shaped dough into the basket according to your preferred proofing and scoring method. Cover appropriately and allow the dough to complete its final proof.

When ready to bake, carefully invert the basket over parchment paper, a baking peel or your baking surface. Allow the dough to release naturally rather than pulling it away from the basket. Score and bake according to your recipe.

After each use, allow the banneton to dry thoroughly. Remove loose dried flour with a clean, dry brush. Avoid soaking the basket in water, washing it in a dishwasher or leaving it damp, as prolonged moisture can affect natural rattan and may encourage mould growth.

If additional cleaning is required, use minimal moisture and allow the basket to dry completely in a well ventilated area before storage. Store in a clean and dry location with adequate airflow.

With proper drying, cleaning and storage, your banneton can be reused across many baking sessions, making it a valuable tool for regular sourdough and artisan bread baking. 

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