Eddington's Banneton Proofing Basket

A banneton is used during the final proofing stage to support the dough's structure and shape. It helps the loaf maintain its form as it rises, preventing it from spreading out flat before it hits the oven.

To prevent sticking, it is essential to dust the basket generously with flour—preferably rice flour—before placing your dough inside. This creates a barrier that ensures the loaf releases easily after proofing.

While it is specifically designed for sourdough and artisan-style loaves, it works well for any high-hydration dough that needs extra structural support during the final rise.

After use, shake out any excess flour and allow the basket to air dry completely in a well-ventilated area. Avoid washing it with soap and water, as moisture can lead to mold; if necessary, use a stiff brush to remove dried dough bits.

The 8-inch diameter is ideal for a standard loaf made with approximately 500 grams of flour. It provides enough room for the dough to expand while maintaining a tall, professional shape.