What Size Banneton Should I Use?

A 10 inch round banneton is a good option for a first banneton. The size will fit a medium-large bread loaf.

I would recommend getting a 10 inch (25.4cm) round banneton so it is large enough to make good sized bread loaves such as the ones in popular bread books Tartine or Flour Water Yeast Salt. They are 900g-1000g in total weight and I make them regularly in my 10″.

You can find the Tartine recipe on their website – Country Bread Recipe.

For the oval bannetons, they can either be long and skinny or shorter and wider. I recommend one about 10-12 inches which is big enough to fit the Tartine sourdough loaves. As they can vary with the width, it’s best to check the reviews of the product to see if it makes large enough loaves.

If you are unsure of the size to get, it’s best to get a banneton that is slightly larger than you need. Small bannetons will overflow if they have too much dough rising in them and basically ruins the proofing stage.

I wouldn’t bother getting an 8″ banneton on either shape because you’ll regret the small size.
Why Use A Banneton?
If you leave the dough to rise free form, it can spread out and flatten as the gluten relaxes. To ensure the dough rises upwards rather than outwards, use a banneton to encourage the rising direction and give it support.

After you’ve shaped your dough, you have the option of proofing free form or to use a container such as a banneton. Free form can work for shorter rises, but for sourdough and wet loaves, a banneton is best.
A stiffer dough typically made with less water will spread less than a wet dough. Wet, slack dough such as highly hydrated sourdough will spread more. That is why bannetons are usually encountered in sourdough baking circles.

You can however, use a banneton for any type of bread that you are making. I use mine for all straight dough or sourdough regardless.