KONGDY Banneton Bread Proofing Basket – 2‑Pack 10‑inch Oval Sourdough Proofing Baskets
The KONGDY Banneton Bread Proofing Basket (2‑Pack, 10‑inch oval) is a pair of natural rattan proofing baskets designed for sourdough, French bread, and other fermented breads. Each basket comes with a linen liner and is meant to help your dough rise properly, hold its shape, and give you a professional‑looking loaf with a nice crust and open crumb.
What a banneton does
A banneton (proofing basket) holds your shaped dough during the final proof, helping it:
Keep its round or oval shape instead of spreading out flat.
Develop a strong, airy structure thanks to gentle support from the woven sides.
Get a distinct pattern on the crust from the rattan lines (if you skip the liner).
“Breathe” slightly during proofing, so the surface stays just dry enough for a good oven spring.
Key features of this set
2‑pack 10‑inch oval baskets:
Good size for batard or oval loaves (roughly 800–1000 g dough per basket).
100% natural rattan:
No dyes or harsh chemicals; food‑safe and sturdy.
Handmade construction:
Tight weave, smooth interior, no loose splinters or rough edges.
Includes linen liner:
Helps prevent sticking and makes it easier to get a clean transfer to the oven.
Use the liner if you want a softer, smoother surface; skip it if you like the basket‑pattern impression on the crust.
Reusable and durable:
Once seasoned with flour and moisture, it becomes naturally non‑stick and long‑lasting.
How to use these bannetons
Lightly flour the basket (and liner if using it) with rice flour or bread flour.
Dust off excess flour so your dough doesn’t get too dry on the outside.
Place your shaped dough in the banneton, seam side up.
Cover with a towel and let it proof at room temperature or in the fridge (retard).
Flip the dough out of the banneton onto parchment or a peel and bake.
Over time, the basket will naturally condition with repeated use, requiring less flour and giving you smoother, easier releases.
Care and cleaning
After use:
Remove loose dough and flour with a dry brush.
Air‑dry thoroughly in a ventilated spot; never soak in soap or water.
If it gets damp:
Let it dry completely to avoid mildew.
If mold appears (rare if dried properly):
Bake it briefly in a low‑heat oven to kill mold, then air‑dry again.
Proper care makes these rattan bannetons last for years.
Pros vs cons
✅ Pros
Affordable 2‑pack for home bakers who bake more than one loaf at a time.
10‑inch oval shape fits standard batard loaves and looks professional.
Natural rattan + linen liner gives flexibility: you can bake with or without the liner.
Good for sourdough fans who want better shape, less spreading, and pretty crust lines.
❌ Cons
You must flour the basket every time, which can be messy if you’re not used to it.
Needs proper drying and storage to avoid mold or odors.
Liner can slightly soften the pattern you see on the loaf.
Who should buy this
Beginner or home sourdough bakers who want a budget‑friendly upgrade from bowls or plastic containers.
Anyone who likes oval‑style breads (batards, sandwiches, burgers) and wants them to look bakery‑grade.
Bakers who want two bannetons so they can proof multiple loaves in the same batch.
These bannetons are a simple, low‑cost way to improve your loaf shape, crust, and overall baking experience.
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