The banneton (French) or brotform (German) is a proofing basket used to support round (boule) and oval (bâtard) breads during their final rise, imprinting a distinctive spiral or linear pattern onto the flour-dusted dough surface that becomes one of the most recognisable visual signatures of artisan bread. Bannetons are traditionally made from coiled cane (rattan) or woven willow, though modern versions exist in wood pulp (brotform) and plastic-lined varieties for commercial production. The spiral-coiled cane banneton is the classic choice: its concentric ridges create the characteristic spiral pattern on the bread, while the cane’s natural porosity absorbs excess surface moisture during proofing, promoting a dry skin that holds flour, supports sharp scoring, and develops into a superb crust. New bannetons require seasoning: generous flour rubbing into every crevice, then a first use with a well-floured dough piece. Over many bakes, the accumulated flour creates a non-stick patina (like a couche, a banneton improves with age and should never be washed with water — only scraped with a stiff brush and air-dried). Some bakers line their bannetons with linen inserts for a smoother surface or for very wet doughs that might stick in an unlined basket. To use: the banneton is generously floured (rice flour is ideal for wet doughs), the shaped dough is placed seam-side up (since it will be inverted for baking), and the banneton is covered with a cloth or plastic bag. For retarded proofing (overnight in the refrigerator), the banneton is bagged to prevent the surface from drying excessively. To unmould, the banneton is inverted directly onto a preheated baking surface, peel, or parchment; the dough drops out under gravity, revealing the flour-highlighted pattern. Scoring is done immediately after unmoulding. The banneton size should match the dough weight: a 750g banneton for a 700g dough piece, a 1kg banneton for a 900g piece — the dough should fill the basket about two-thirds when loaded, rising to the rim during proofing.
Coiled cane for spiral pattern; woven for linear. Season with flour over time; never wash with water. Generous flour (rice flour for wet doughs). Dough placed seam-side up. Cover during proofing. Size matched to dough weight (fill two-thirds). Invert to unmould, score immediately.
Keep a dedicated jar of rice flour specifically for dusting bannetons — its non-gluten-forming proteins make it the perfect release agent. Store bannetons stacked in a dry, ventilated area. If mould develops from improper drying, scrub with a stiff brush and place in a 150°C oven for 20 minutes to sterilise. The banneton pattern deepens over the bread’s life as the crust darkens, making these loaves especially photogenic.
Insufficient flour, causing dough to stick and tear on unmoulding. Washing with water, which swells the cane and promotes mould. Over-filling the banneton, causing the dough to mushroom over the rim. Not covering during refrigerated proofing, drying the surface excessively. Using too large a banneton, allowing the dough to spread flat rather than rising upward.
Le Larousse du Pain (Eric Kayser)