Cane Bannetons or Proofing Baskets
Cane bannetons – also known as proofing baskets – are the traditional way to support dough during its final rise. They help loaves hold their shape, encourage even fermentation and leave a beautiful spiral pattern on the crust. Ideal for sourdough and other artisan breads.
Choosing the Right Cane Banneton
Picking the correct banneton depends on the style of loaf you want to bake and the amount of dough you’re working with. Round bannetons suit boules, while oval bannetons are perfect for bâtards or tinned loaves.
Which size do I need?
Bannetons are sized by the approximate dough weight they can hold:
- 500g dough → 20–22cm round or oval banneton
- 750g dough → 25cm round or oval banneton
- 1kg dough → 28–30cm round or oval banneton
If in doubt, size up – it’s better for the dough to have a little extra room than to risk overflowing the basket.
Do I need a liner?
Cane bannetons can be used with or without a cloth liner. A liner gives a softer, smoother finish, while flour-dusted cane leaves the classic spiral pattern. Many bakers keep one of each to suit different breads.
Why choose cane?
Cane bannetons have been trusted by bakers for centuries. The natural fibres are durable and breathable, helping dough develop a light skin that bakes into a crisp crust. With care, a cane banneton can last many years and they are the only type that leave the iconic spiral pattern on your loaf – a hallmark of artisan bread.
Cane vs other materials
Cane is the most traditional choice, offering breathability and durability with a classic finish. Wood pulp bannetons are absorbent and popular in Germany, while plastic baskets are easy to clean but don’t give the same artisanal result.
Frequently Asked Questions
How do I prepare a new banneton?
Dust it generously with flour before the first use. After a few bakes, a natural flour coating will build up, making it naturally non-stick.
How should I clean a banneton?
Let it dry fully, then tap or brush out excess flour. Avoid water unless absolutely necessary – moisture can damage the cane.
Why does my dough stick?
Usually this means not enough flour has been used. Try dusting with rice flour, which resists absorption and releases dough more easily than wheat flour.