Our bannetons are hand-crafted from natural rattan cane and finished with a removable, washable linen liner. Made to meet high EU food-contact standards, they are designed for safe, reliable, and consistent use in home and professional baking.
Rattan is naturally strong yet lightweight, making these baskets both durable and easy to handle. The breathable woven structure helps support dough during its final proof while gently drawing away excess moisture from the surface—encouraging a beautifully crisp crust and well-defined shape once baked.
Please note that all loaf weights listed below refer to the total dough weight placed into the banneton (not flour weight alone).
We offer three sizes to suit different baking needs (select above):
Size A – Round Banneton
Suitable for 750g–1kg loaves
25cm diameter x 8cm height
Size B – Oval Banneton
Suitable for 550g–850g loaves
28cm length x 14cm width x 8cm height
Size C – Baguette Banneton
Suitable for baguette-style loaves
34cm length x 10cm width x 5.5cm height
Please note that each banneton is handcrafted, and small variations in size and finish are natural and part of the character of the product.
Fitted natural linen liner comes with each banneton.
Size A: Round Banneton with 25 cm diameter and 8cm height
Size B: Oval big banneton with 28cm length, 14cm width and 8cm height. The banneton is more oval than rectangular.
Size C: Baguette banneton with 34cm length, 10cm width and 5.5cm height
How to Use
Before first use:
Wash the linen liner and rattan basket thoroughly in warm water. Allow to air-dry completely, ideally in direct sunlight, before storing in a dry, well-ventilated place.
When preparing dough:
Lightly dust the linen liner with flour before placing your shaped dough inside (seam side up). For very wet or sticky doughs, roll the dough in a generous coating of coarsely ground flour to create a dry outer layer before placing it into the banneton.
If using the basket without the linen liner, lightly mist the rattan surface with water and dust heavily with rice flour. Tap out any excess before adding your dough.
Allow your dough to complete its final proof in the banneton. Once ready, gently turn the dough out onto a baking tray, baking surface, pizza stone or Dutch oven.
Important: Do not bake in the banneton. Always remove the dough before baking.
Care Instructions
Wash rattan baskets occasionally with warm water and allow them to air-dry completely before reuse. Linen liners can be machine washed at temperatures below 30°C.
After each use, allow baskets to dry unstacked for several hours before storing. Keep in a dry place between uses, and periodically air or sun-dry to help prevent mould and maintain freshness.
Proper care will ensure your banneton remains in excellent condition for years of consistent baking.
