A basket (usually rattan or wood pulp) used to hold shaped dough during its final proof, giving the loaf structure and a distinctive spiral pattern.
Bannetons support wet, high-hydration doughs that would flatten out on a countertop. The basket's texture lets the dough's surface dry slightly, which makes scoring easier. Dust your banneton with flour before use to prevent sticking. No banneton? A bowl lined with a floured kitchen towel works fine.
