Banneton

A banneton is a basket, traditionally made from coiled rattan, used to hold shaped dough during its final proof before baking. The ridged sides of an unlined rattan banneton press a spiral pattern into the dough's surface and help wick away moisture, which makes the exterior easier to score cleanly.

Because shaped sourdough dough is soft and would spread flat on a counter, a banneton gives it walls to rise against, so the loaf keeps a tall, rounded shape right up until it goes into the oven. Round bannetons are typically used for boules, while oval ones suit batards, and sizes are usually described by the dough weight or diameter they are meant to hold.

Look for a banneton with a tight, even weave and no rough splinters, and consider a linen liner if you find rattan more prone to sticking. A common mistake is under-flouring the basket, especially with wetter doughs, which causes dough to stick and tear on turnout. Storing a rattan banneton unwashed and fully dried between uses, brushing out excess flour rather than washing it, helps it develop a natural release over time.