Guide for Choosing Your First Banneton Basket or Not?

Heads up, Crumbhead: This is our original banneton guide. We’ve since created a more beginner-friendly update: Mr. Crusty’s Guide to Swirls & Structure Without the Pressure If you’re just getting started.

Why Even Bother With a Banneton?

(Can’t I Just Use a Bowl?)

You can totally use a bowl lined with a floured towel. But here’s why a banneton hits differently:

• Holds Shape, Not Just Dough: Narrow base + high sides = vertical lift instead of a sad spread
• Breathable Boundaries: Cane or wood pulp draws out moisture, helping form that beautiful taut skin
• Swirl Status: That signature spiral on your crust? Yeah, that’s bare banneton energy
• Emotional Upgrade: A bowl holds your dough. A banneton holds your transformation arc

1. DUTCH OVEN SHAPES: WHAT YOUR BAKEWARE IS ACTUALLY TELLING YOU

Before choosing round vs. oval, check in with the container you're baking in.

Round Dutch ovens (5–5.5 qt) are the most common. They pair best with:

• 8 to 9-inch round bannetons
• Symmetrical, centered loaves
• Beginner-friendly shaping and scoring

Oval Dutch ovens are longer and often wider. They're better if you:

• Prefer longer loaves (ideal for slicing)
• Use oval bannetons
• Bake enriched doughs or larger batches

2. BANNETON SIZING & FIT

Standard Dough Weight (aka Your Dough’s Emotional Baggage Limit)

Standard = 8 to 9 inches, 750g–1kg dough.
This refers to shaped dough after bulk ferment — not your starter or mixed ingredients. This is the weight of your final dough just before it goes into the banneton.

How Much Is Too Much? (Mr. Crusty Calls This The Overflow Zone)

Choosing the right size banneton is mostly about dough volume. You want to allow space for rise, not overflow.

• High-hydration doughs (wet and wild) need more support — tighter baskets or taller walls
• Enriched doughs (eggs, butter, milk) rise slower — give them more proof time to fill out the space

Your banneton should fit comfortably inside your Dutch oven with about 1 inch of space around it. This prevents your loaf from pressing against the sides or losing its shape during baking.

3. LINING, TEXTURE & ALTERNATIVES

Linen vs. Bare Cane (Texture Battles and Trust Issues)

Linen-lined = soft, forgiving, and slightly co-dependent.
Great for sticky dough and sticky boundaries. It releases easily — like someone who’s done the work.

Bare cane = attractive but high-maintenance.
It looks good in photos but needs constant flouring and attention.
Dust it like it ghosted you and still owes you rent.

What About Silicone Bannetons? (Spoiler: Mr. Crusty Has Thoughts)

They’re out there — usually labeled "non-stick," "easy to clean," and "beginner-friendly."

But in practice:

• Too soft = not enough structure to support your dough
• Too smooth = no texture = less crust, less swirl
• Too humid = traps moisture = sticky mess and stuck loaves 

They’re not useless, just... not ideal. Especially if you’re trying to build crust, shape, and confidence.

5. BANNETON PREP

Before you even think about proofing, your banneton needs a little setup — especially if it’s bare.

• Always season a new banneton. Dust it liberally with rice flour or a rice/wheat blend.
• Don’t use only wheat flour unless you want a sticky mess.
• Rice flour = non-stick protection in powder form.

Want that bare cane look? Cool — just line it at first so it can build a release layer before going fully bare.

It’s not about perfection — it’s about prep. Flour first.

7. WHEN YOUR BANNETON GETS MOLDY (AND SO DO YOU)

Yes — technically you can bake the mold out (200°F for 30–60 minutes). It might work if the issue is only surface level.

But if the smell lingers or mold keeps returning, it needs airflow, sunlight, or even retirement.

Quick Care Tips:

• Always dry it fully after use
• Never store it damp or sealed
• Wipe with vinegar if needed, then let it breathe

If it still doesn’t improve? Let it go. Then get a new one that actually supports you.

 

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FINAL CRUMB

Sourdough is more than bread — it’s Soul Care. It teaches patience, resilience, and how to embrace the mess, the learning curve, and the unexpected outcomes. If your loaf didn’t turn out picture-perfect, that’s okay.

Don't get discouraged and don't give up! You are learning something new! Go you!! Show off your mess along with your best at #whereieatmycrumbs

Print and share our recipe at www.sourdoughsoulcare.com There are all kinds of fun Sourdough Soul Care Merch and shenanigans going on over there. Sybil & Jaisha.  

 www.spoilthecook.com for Bosch Kitchen Center- Orem

PDF Download: Guide for Choosing Your First Banneton Basket or Not?