--- slug: do_you_need_a_banneton category_path: home_kitchen/kitchen_dining/bakeware/bread_proofing title: "Do You Need a Banneton (Proofing Basket)?" lead: "Only once you bake free-standing sourdough weekly — the basket holds a wet dough's shape overnight and wicks its surface dry for clean scoring. Until then, a bowl lined with a floured tea towel does the same job for free." recommendation: name: "A 22-25 cm rattan banneton for weekly sourdough — the bowl-and-towel until the habit proves itself" reason: "The banneton solves two problems that only high-hydration free-standing loaves have: a slack dough that would puddle flat holds a proud round overnight, and the rattan coils wick the surface just dry enough that the blade drags clean and the spiral flour rings print. That's why it's a habit purchase, not a starter one — loaf pans and low-hydration doughs never miss it. Size to your flour weight (22 cm suits a 500 g-flour boule; oval for bâtards), prep the first use by misting and heavy rice-flouring, and maintain it dry-brushed, never washed. The plastic version trades tradition for a rinse under the tap; the towel-lined bowl remains the honest free tier." published: 2026-07-07 updated: 2026-07-07 ---