Better Bread Starts with Structure: Why Bannetons Belong in Every Baker’s Kitchen.
In breadmaking, some tools feel optional. A banneton isn’t one of them.
Often overlooked by new bakers, bannetons—also known as proofing baskets—are one of the most valuable tools in artisan bread production. They don’t just help dough keep its shape during fermentation—they actively improve texture, structure, and appearance. For any kitchen that takes bread seriously, bannetons move you from serviceable loaves to professional-level results.
Whether you're baking sourdough at scale or refining your signature country loaf, here's how bannetons support better bread—and why they're worth having in every kitchen.
1. What Is a Banneton?
A banneton is a shaped basket—typically round or oval—used to support bread dough during its final proof (the second rise, after shaping). They’re traditionally made from wicker, cane, or coiled rattan, though modern versions also come in wood pulp or lined plastic.
Dough is placed into the floured basket, where it rests and rises in a controlled shape. When proofed, the dough is tipped out onto a peel or baking surface and baked.
The result? A loaf with better structure, more consistent height, and often a beautiful spiral or lined pattern on the crust.
2. Why Use a Banneton? What It Actually Improves
Using a banneton changes your baking in several practical ways:
✔ Shape retention
High-hydration doughs (like sourdough or ciabatta) can collapse or spread too wide during final proofing. A banneton supports the dough, keeping it tall and evenly formed.
✔ Better fermentation
The shape and material of the basket allow air to circulate and moisture to wick away, creating an ideal environment for fermentation without the risk of the dough drying out.
✔ Improved crust and scoring
Proofing in a banneton firms up the outer surface of the dough, making it easier to score just before baking. This leads to more defined scoring patterns and better oven spring.
✔ Aesthetic finish
Bannetons can leave distinctive spiral or ridge patterns on the loaf, especially when unlined. This adds visual appeal and suggests a level of craftsmanship that customers and guests notice.
3. Lined or Unlined? Round or Oval?
Choosing the right banneton depends on your dough and your preferred loaf shape.
Unlined bannetons
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Great for rustic, crusty loaves
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Imprint natural spiral or ridge patterns into the dough
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Require more flour to prevent sticking
Lined bannetons
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Include a cloth liner (often removable)
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Create a smoother finish on the loaf
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Easier for stickier doughs or less experienced bakers
Shape:
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Round for classic boules or sourdough rounds
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Oval for bâtards, long-fermented loaves, or pan alternatives
Spiteri Catering offers a full range of round and oval bannetons, both lined and unlined, suitable for commercial kitchens and serious home setups alike. Our models are durable, breathable, and built for daily use.
4. Banneton Care: Keep Them Dry, Floured, and Clean
Bannetons require basic but consistent care to keep them performing well.
How to use:
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Lightly flour before each use (rice flour works best for non-stick results)
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Tap out excess flour after baking
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Allow to dry completely between uses—never store damp
How to clean:
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Brush with a stiff dry brush
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If necessary, allow to fully dry and scrape off any dried dough
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Avoid soap or soaking—moisture can lead to mould
If a basket gets too flour-clogged or sticky, leaving it in a low oven (80–100°C) for 10–15 minutes can help reset it.
5. Who Should Be Using Bannetons?
Any kitchen producing scratch-made bread will benefit from bannetons. They're especially useful for:
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Artisan bakers producing sourdough, rye, or natural leavened loaves
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Catering kitchens offering house-made bread for events or buffets
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Restaurants and cafés looking to improve their breadbasket, side bread, or toast offering
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Hotel kitchens standardising bread production across shifts
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Home bakers levelling up their technique with professional tools
Even a small bakery can manage production better when dough is proofed in identical, stackable baskets that control shape and support timing.
Final Thought: Great Bread Deserves the Right Tools
Bannetons won’t make your dough rise—but they’ll help it rise right. They guide fermentation, support structure, and add a level of professionalism that shows in every loaf.
They’re a small investment with a big payoff: cleaner bakes, better crusts, and more consistency—whether you’re running a bakery or baking for a weekly brunch menu.
Spiteri Catering stocks a curated range of commercial-quality bannetons, suitable for professional and residential kitchens. Whether you’re baking in batches or fine-tuning your house loaf, we’ve got the tools to help you get it right.