Banneton in Singapore
A banneton does two jobs: it holds the dough's shape during the final proof, and it pulls moisture off the surface so the crust can take a clean score.
Round or oval
- 23cm round — boules, roughly 750g of dough. The default for most bakers.
- 25cm oval — batards and longer loaves, better for sandwiches and even slicing.
If you bake one loaf a week, start round. If you bake two, get one of each — they stack and share the same fridge shelf.
Rattan, plastic or silicone
- Rattan wicks moisture, which is what gives the dry surface and the spiral rings. It needs brushing and air-drying, never soaking.
- Plastic is cheap and easy to wash but traps moisture, so the surface stays tacky and scores tear.
- Silicone is convenient for very wet dough but produces no rings and little drying.
Liner or bare
Bare rattan, dusted generously with rice flour, gives the classic rings. The cotton liner is for high-hydration dough that would otherwise stick — it also makes the basket easier to clean between bakes.
Care
- Brush out dry flour and dough with a stiff brush after every bake.
- Air-dry fully before storing. Never soak rattan — it warps and can mould.
- Wash liners in cold water and air-dry.
FAQ
How much dough fits a 23cm banneton?
Roughly 750g. A 25cm oval takes a similar weight in a longer shape.
Why does my dough stick?
Usually too little rice flour, or a liner that is damp. Rice flour is the right choice — wheat flour absorbs into the dough and glues it to the cane.
Do I need two bannetons?
Only if you cold-proof two loaves at once. One basket plus a bowl works for a single bake.
Read next: how to score and why sourdough goes in the fridge overnight.
