eoocvt 6.3 inch Triangle Shaped Banneton Brotform Bread Dough Proofing Rising Rattan Handmade Basket with Linen Liner Cloth - 16 x 16 x 6cm

This banneton makes a +/- 280 gram boule plenty big enough for four people, so its about perfect for the two of us, with plenty left over the next day to toast for breakfast, and then some. Maybe I'm imagining it, but the smaller size seems to accentuate the crispy crunchiness of the crust better than a larger banneton I use. It looks deceptively tiny, both in diameter and depth, as if it would never produce a decent size boule, but it does. It is also a good size for experimenting with recipes and tweaking proportions and procedures. The only caveat is if you want to make a large sandwich, you should probably go to the next larger 7" size banneton. It seems sturdy and well made and has help up perfectly through twenty or so uses in the past nine months. For ten bucks delivered, it's a bargain.

unbelievable small!!! and bad rough quanlity! DIRTY and grey color... what the size designed for?! and cannot return!!! dont buy it. the better option is ikea's basket.

Works a treat! As I learn to perfect a sourdough loaf, this banneton makes it that journey much easier

This size is ok for a small loaf but order up a couple of sizes for a regular sized loaf.

I really love using a banneton. It will not make your bread magically more delicious, but it will make it prettier and also crustier (especially if you lightly spray your oven walls with water right as you put it in, and one more time half-way through, to create a bit of steam). I use it for a second rise, after shaping the loaf (I use the regular Pyrex bowl for the first rise). If your banneton is properly "conditioned", your dough will always be released easily onto the baking sheet.If this is your first banneton: to prepare it for its first use, lightly spray it with water, then generously flour it, and removed all excess flour. If it happens to be hot and sunny outside, put it in the sun until it dries (otherwise, use a 150-175F oven for an hour). When it's perfectly dry, cover it with the linen cover and put it away. The secret to successful use of banneton is to flour it really well to ensure a smooth release of the dough. So before placing the shaped loaf into the banneton for the second rise, you want to generously flour it one more time (again, removing excess flour). That should ensure an easy release of your loaf.It might be worth noting that the 8.2-inch measurement is of the top of the banneton, so it might look quite a bit smaller than you may envision it. It produces a lovely medium-sized loaf.And another thing: you don't need to wash this your banneton after every use. In fact, with proper care, you might not have to wash it at all, or at least, not very often.