Large Round 9" 1kg Waffle Banneton Bread Proofing Basket Pressed Wood Pulp, Sourdough Proofing Basket - Non-Stick Brotform Sourdough Bread Baking Supplies, Made in Germany.

This is the banneton I have used. I bake bread every weekend and I have tried both the long one and the round one. Worked better than my previous ones. The material does not stick to the dough naturally so you need very little flour. I love that is a solid piece and has no holes so I don’t make a mess when I sprinkle with flour. It absorbs moisture so it keeps the dough in a perfect environment. I proof in the fridge overnight and all my loafs have come out great. I wish I have gotten this earlier.

Fabulous. Keeps the dough perfectly shaped and definitely pulls the excess moisture from the dough.

Excellent proofing basket , much better than the cheaper rattan ones, absorbs more moisture from my high hydration sourdough. Worth the price.

These baskets are the best! Absolutely consider if you are serious about your bread proofing. Each one is the perfect size for a loaf of bread. The company provides detailed instructions for use and cleaning!

I recently used the Bulka bread banneton to make a sourdough loaf, and I’m beyond impressed with its performance. The quality of the banneton is evident from the start, with a sturdy build and a textured , surface that makes bread-making enjoyable and mess-free. Each loaf turns out beautifully lofty with a well-defined shape, adding an artisan look to my bakes. Cleanup is a breeze, and while I initially wondered about its long-term durability, it has held up wonderfully so far. It’s refreshing to support smaller companies that deliver high-quality craftsmanship—keep up the great work!”

Dough never sticks! I tried other kinds of bannetons, but the sourdough always stuck. This one, hasn’t stuck once. And I like the texture it gives to the dough.

This is a fantastic proofing basket. Be careful with it. This tends to be much stickier than my other basket. I’d definitely recommend this item.

I love this banneton because it is made of higher quality materials than most, but I have found the way I make bread - with an overnight proofing - seems to dry out the surface more than I'd like. I'm sure if I used a short duration proofing it would not be an issue though.