Oval or round banneton: choose the shape of your loaf

The choice between an oval and round proving basket starts with the shape you want to bake. Neither shape is automatically better for sourdough. The useful choice is the one that fits your shaping method, recipe and oven vessel.

Round: a loaf with a circular footprint

A round basket supports a round loaf, often called a boule. Round Rise is listed at 23 cm diameter and 8 cm high and includes a liner. Check the internal dimensions of your baking vessel, rather than assuming its advertised diameter is all available space.

Oval: a longer loaf

An oval basket supports an elongated loaf, often called a bâtard. Long Rise is listed at 25 x 15 x 8 cm and includes a liner. Check the vessel's usable length as well as width. A round pot that fits a round loaf may not accommodate an oval loaf of the same dough weight.

Shape is not a capacity rating

A long basket is not necessarily the larger basket. Calculate the weight of each shaped loaf using the dough-weight calculator, then compare it with the maker's rating. We do not have a verified dough-weight capacity for the two baskets above. Our banneton size guide explains the difference between flour weight, dough weight and dimensions.

With a liner or without?

Both baskets include a liner. The contact surface affects the finish: a liner gives a smoother surface, while an unlined coiled basket can leave a pattern. In either case, flour the surface according to your recipe and follow the basket’s care instructions. A liner does not replace shaping or stop every dough from sticking.

What changes in the recipe?

Keep the recipe's fermentation guidance rather than changing it because the basket is a different shape. Shape the dough for the basket, prove it, then turn it out for baking. For the sequence, read using a proving basket. The basket itself stays out of the oven.