Do You Need a Proofing Basket? (And Which One to Choose)

When you start baking sourdough, you can get away with a bowl lined with a floured cloth. But once you've used a proper proofing basket — a banneton — it's hard to go back.

What Does a Proofing Basket Actually Do?

Three things:

1. Holds the shape — sourdough dough is soft and sticky. A basket supports it during the final proof so it doesn't spread flat.
2. Creates the pattern — the spiral pattern from a grooved rattan basket is beautiful and functional: it helps the loaf hold its shape as it expands.
3. Wicks away moisture — the rattan absorbs surface moisture, giving you a better crust and a cleaner release.

Round or Oval?

It depends on the loaf you want:

• Round basket → classic round boule. Great for everyday sourdough.
• Oval basket → longer batard shape. Better for sandwiches and rye bread.

If you can only choose one, start with a round. Most beginner recipes are written for a boule shape.

Rattan vs. Pulp

Natural rattan baskets breathe better and last longer. Pulp (wood fibre) baskets are cheaper but don't wick moisture as effectively. We only stock rattan.

How to Use and Care for Your Basket

• Dust generously with rice flour before use (it doesn't absorb into the dough)
• After baking, let the basket dry completely before storing
• Never wash with soap — a dry brush is all you need
• Occasional baking of the basket in a low oven (100°C, 15 min) keeps it fresh

Browse our range of proofing baskets — round, oval, smooth and grooved.

— Peter, Simpel Surdej