What Shape Of Banneton Should I Use?

The two main shapes to use are round and oval and they will either make a boule or batard shape. These are French terms for a round loaf or oblong shape loaf.

The round shape is an easier shape for beginners, so I would use a round banneton if you are starting out. Boules are good to practice on, easy to shape and score, and easy to slice up.

Keep in mind the method for cooking the loaves. A popular way is to use a Dutch oven with the lid on to steam the bread as it cooks (this gives the best possible rise before the crust sets).

If you already have a round Dutch oven, casserole dish or Pyrex dish then buy a round banneton to match that shape. A batard shape won’t fit in a round cooking pot.