Mr. Crusty Using A Proofing Basket: Guide to Swirls & Structure Without the Pressure

What Even Is a Banneton?

A banneton is a proofing basket—a cozy container that helps your shaped sourdough dough hold its structure while it rises.

It’s usually made from cane, wood pulp, or rattan, and comes in round or oval shapes. You line it (or don’t), dust it with flour, and let your dough proof inside before baking.

You don’t need a banneton to bake good bread. But it can help your dough rise taller, hold its shape, and look photo-ready (swirls included).

If you're starting with a bowl and towel, we love that for you. Our companion guide [Mr. Crusty Using A Glass Bowl: Guide to Proofing Without Pressure] has everything you need to begin proofing without pressure.

Swirls are optional. Survival is not.

Why Even Use a Banneton?

Sure—you can proof in a bowl. We even made a whole guide about it. But here’s what a banneton offers when you’re ready for the next step:

• It holds shape. Narrow base and tall sides support vertical rise. 
• It breathes. Natural cane or pulp helps wick moisture and build crust tension. 
• It swirls. That signature spiral crust? That’s from a bare banneton. 
• It supports presence. A bowl holds your dough. A banneton gives it structure while it rests.

It’s not about performance. It’s about support.

If you’re sticking with a bowl, that’s legit. But if you’re curious about more lift and shape—this is your next tool.

What Shape Should I Get? (Round vs. Oval)

Before you pick a banneton, take a peek at your baking setup. Shape isn’t just about aesthetics—it’s about support. And what works for you right now.

Here’s how to think about it:

Go Round If… 
• You’re using a standard 5 to 5.5 qt Dutch oven 
• You like centered loaves with easier shaping 
• You want one shape that does it all—no math, no drama 
(Beginner-friendly. Cozy. Reliable.)

Go Oval If… 
• You have an oval Dutch oven or roasting pan 
• You love the look of long sandwich-style loaves 
• You’re baking bigger batches or enriched doughs (butter, eggs, etc.) 
(More room. More stretch. A little extra flair.)

Still unsure? Start round. It’s the most forgiving, plays nice with nearly every bakeware setup, and helps you get a feel for shaping without the pressure.

There’s no wrong choice. Only what supports your rise today.

What Size Should I Get? (Dough’s Emotional Baggage Limit)

Most beginners do well with an 8–9 inch round banneton. That holds about 750g–1kg of final dough—aka the shaped, proof-ready dough after bulk fermentation. (Not your starter. Not your flour-water chaos blob. The actual dough that’s going in.)

Here’s the vibe:

• Too much dough? It’ll overflow and lose shape. 
• Too little? It won’t rise high enough to fill the space. 
• Just right? Enough room to rise and still feel held.

Bonus tip: If your dough is really wet or enriched (eggs, butter, milk), it may need a tighter basket or more proofing time—but don’t stress. Start with a standard round and you’ll be golden.

And make sure your banneton fits inside your Dutch oven with about 1 inch of space around it—this gives your loaf breathing room to rise without getting squished.

Texture Drama: Lined or Bare Cane?

You’ve got options—and neither is wrong. This isn’t about performance. It’s about how supported your dough (and nervous system) feels.

Bare Cane (no liner): 
• That classic swirl crust look 
• Wicks moisture and supports crust tension 
• Needs a heavy dusting of rice flour 
(Dust it like it ghosted you and still owes you rent) 
• Can stick if you’re new or working with wetter dough

Lined (cloth insert or towel): 
• Softer crust look or no pattern at all 
• More forgiving for wetter doughs or first-timers 
• Easier to clean and less likely to stick

Crumbhead tip: 
Start lined. It’s gentler on your dough and your confidence. When you’re ready, you can always go bare.

Prepping Your Banneton (And What If It Gets Weird?)

When your banneton arrives, it’s clean, dry, and slightly confused. 
Here’s how to get it ready for a loaf:

1. Dust it well with rice flour or a rice + wheat blend—especially if you’re going bare (no liner). 
2. After baking, tap it out. Shake loose flour into the sink or trash. 
3. Let it dry fully before storing—air it out upside-down in a clean, dry spot. This keeps it from getting musty or moldy.

Crumbhead tip: A seasoned banneton will always look a little dusty and well-loved. That’s how you know it’s working.

The Final Crumb

If your dough rises a little lopsided… if your swirl looks more like a smudge… if your loaf sticks the first time—you’re not failing. You’re fermenting.

This guide wasn’t here to tell you what you needed, it was here to remind you what’s already rising inside you: trust, instinct, and maybe just enough flour dust to start again.

Swirls are cute. But support is sacred.

Crumbhead reminder: You don’t have to earn the right to bake beautiful bread. You just have to start.

Jaisha & Sybil

Sourdoughsoulcare.com

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