Rattan Bread Proofing Basket with Liner | Natural Banneton Dough Fermentation Basket for Sourdough, Round, Oval, Baguette & Triangle, S–6XL

A natural rattan banneton supplied with a fitted cloth liner — the combination that gives you both finishes from one basket. Prove the dough directly against the cane and the coils press their signature spiral ring into the crust; drop the liner in and the loaf comes out smooth-sided and clean. Either way the rattan does the real work, wicking moisture off the dough's surface during the final prove so the crust bakes crisp and blistered rather than pale and soft.

The size range here is unusually complete. Round baskets run from L through to 6XL for boules of every size; ovals from L to 5XL shape a proper bâtard; baguette formers in two lengths; triangle and hollow shapes for something more sculptural; and a four-piece baker's tool kit for scoring, shaping and dusting. Whether you bake one loaf a week or run a small bakery, there's a basket sized to your dough. Between bakes they stack neatly or hang on a kitchen wall as natural, unfussy decor.

Why you'll love it

• Liner included — bake with the coil ring on show, or line it for a smooth-sided loaf; you choose per bake.
• Twenty-one sizes and shapes — round L–6XL, oval L–5XL, baguette, triangle and hollow forms, plus a 4-piece tool set.
• Natural rattan cane — food-safe, uncoated, and the traditional material for a reason.
• Crisper crust — cane draws moisture from the dough's surface during the final prove.
• Holds high-hydration dough — firm walls stop a wet sourdough spreading flat before it hits the oven.
• Home and bakery scale — the smaller sizes suit a weekend bake, the 4XL–6XL sizes handle production loaves.

Details

• Material: natural rattan cane with fabric liner
• Round sizes: L, XL, XXL, XXXL, 4XL, 5XL, 6XL
• Oval sizes: L, XL, XXL, XXXL, 4XL, 5XL
• Other shapes: Baguette S & M, Triangle S, M & L, Hollow S & M
• Also available: 4-piece bread baking tool set
• Care: never wash the rattan — brush out crumbs and air dry fully; the liner is machine washable
• Ideal for: sourdough and artisan bread baking, home kitchens, small bakeries, dough proving and fermentation, kitchen wall display

Baker's tip — flour the liner with rice flour, not wheat. Wheat flour absorbs moisture from the dough and turns to glue; rice flour stays dry and the loaf drops out cleanly every time.