Bread Proofing Baskets

This is a traditional rattan proofing basket — known in bakeries as a banneton — designed to support a shaped dough piece through its final prove before baking. The oval form is suited to longer loaves such as batards, and the 1000g capacity makes it a practical choice for standard-sized artisan loaves commonly produced in craft bakeries, hotel kitchens, and restaurant bread programmes.

The rattan construction serves a specific purpose: as the dough rests and rises in the basket, the coiled cane absorbs excess surface moisture and imprints the characteristic spiral pattern that is a hallmark of hand-crafted sourdough and rustic breads. This surface texture is not purely aesthetic — it contributes to a more defined crust during baking.

In a working kitchen, these baskets are straightforward to use and maintain. They should be dusted with flour before use and allowed to dry thoroughly after each session rather than being washed, which preserves the rattan and prevents moisture retention. Over time the basket seasons naturally, requiring progressively less flour to prevent sticking.

This basket is well suited to kitchens producing bread at a craft or small-batch scale. If you are proving larger loaves or running a higher-volume bread operation, a larger capacity basket would be worth considering. Equally, for smaller rolls or demi-loaves, a smaller format would give better support to the dough piece.

If you are building out a bread programme and want to talk through quantities, sizes, or how these fit into your workflow, the team is happy to help.

The Scaritech Charlotte cover is a cotton liner designed for use with rectangular bannetons during the bread proofing process. It sits inside the basket to create a breathable barrier between the dough and the cane or rattan surface, helping the loaf hold its shape and proof evenly without the skin drying out.

In a working bakery or kitchen producing bread in consistent batches, having reliable, well-maintained covers makes a practical difference to dough quality and workflow. The cotton construction allows moisture to move naturally while still protecting the dough, which supports a more consistent crust and crumb once baked. The covers are also straightforward to launder, which matters when hygiene standards need to be maintained across multiple proofing cycles each day.

• Breathable cotton construction supports even moisture distribution during proofing
• Helps prevent dough skin from drying out during the rise
• Keeps dough from sticking directly to the basket surface
• Easy to launder and maintain for consistent hygiene
• Designed specifically for rectangular banneton use

These covers are lightweight and simple in function, but compatibility matters. This cover is designed to work with specific rectangular banneton sizes — confirm your basket dimensions before ordering to ensure a proper fit. Using an ill-fitting cover can affect how the dough rises and how cleanly it releases.

Best suited to artisan bakeries, restaurant kitchens baking in-house, and catering operations producing bread regularly. If you are equipping a high-volume operation and need covers and baskets in quantity, it is worth having a conversation about what combination of sizes will suit your production setup.

This is a round proofing basket from Schneider, designed to support and shape 1000g portions of bread dough during the final prove. Made from high-resistance polypropylene, it holds the dough in a consistent round form while allowing airflow around the surface, helping to develop the characteristic skin texture associated with artisan-style loaves.

Polypropylene construction makes this basket durable under the repetitive cycle of daily baking production. Unlike traditional rattan or cane bannetons, it does not absorb moisture over time, which simplifies cleaning and reduces the risk of cross-contamination between batches. It is well suited to kitchens where hygiene standards are closely managed and where equipment needs to be wiped down or rinsed between uses.

• Consistent round shaping for uniform loaf presentation
• Non-porous polypropylene resists moisture absorption
• Straightforward to clean between proving cycles
• Suitable for repeated daily use in production environments
• Compatible with standard 1000g dough portions

There are no installation requirements — this is a bench-top smallware that needs only a clean, draft-free proving environment. Dusting with flour prior to use is standard practice to prevent sticking. For bakeries or kitchens producing a wider range of loaf sizes, other basket sizes and shapes are available within the Schneider range.

This basket is a practical choice for hotel breakfast operations, restaurant kitchens baking in-house, café bakery counters, and smaller production bakeries where round loaves are a regular output. If you are equipping a higher-volume bakery line or need guidance on matching basket sizes to your bread programme, the team is happy to help.

The Scaritech long banneton is a polypropylene proofing basket designed to support the final prove of long-format doughs such as baguettes and batards. Unlike traditional rattan or cane bannetons, this plastic version is non-porous, which affects the surface texture of the finished crust but significantly simplifies hygiene management in professional environments.

In a busy bakery or kitchen, these baskets are used repeatedly through a shift and need to handle constant loading, flouring, and stacking without deteriorating. The polypropylene construction holds its shape reliably under daily use and resists the moisture and temperature changes common in a proving environment. At 281g, it is lightweight enough for staff to handle quickly during high-volume production runs.

From an operational standpoint, the main practical advantages are:

• Straightforward to clean — can be wiped down or rinsed between uses
• Robust enough to stack and store without distortion
• Consistent internal dimensions support uniform loaf shaping across a batch
• Food-safe polypropylene construction suitable for direct dough contact
• Lightweight and easy to handle in a fast-moving production environment

There are no electrical, gas, or water requirements. These baskets simply need suitable racking or shelving space in your proving area. Bear in mind that plastic bannetons do not impart the characteristic ring pattern associated with cane or rattan, so if that finish is important to your product presentation, a different material may be more appropriate.

This banneton is well suited to artisan bakeries, hotel kitchens, and catering operations baking long-format loaves in moderate to high volumes. If you are running a larger operation and need a deeper or wider basket, or are considering rattan alternatives, the team is happy to advise on what will suit your proving setup best.

This banneton from Scaritech is a professional bread proofing basket constructed with a frame made from biodegradable polypropylene and lined with Australian virgin wool. It is designed to support dough during the final proof, helping to maintain shape and structure as the loaf rises before baking.

Where traditional rattan or cane bannetons require flouring before use, the wool lining on this basket has been treated to be non-stick and water-repellent. This means dough releases cleanly without the need to dust with flour beforehand — a practical advantage in a production baking environment where speed and consistency matter. The treatment is also antibacterial, which supports hygiene and, with correct maintenance, helps prevent mould from developing during regular use.

For bakeries, hotel kitchens, and food production environments producing artisan or sourdough breads, the key practical benefits are:

• No flouring required before use, saving time across a production run
• Clean dough release reduces waste and handling time
• Antibacterial wool lining supports hygiene standards between uses
• Lightweight construction at 155g makes it easy to handle during bulk proofing
• Biodegradable frame materials suit operators with sustainability commitments

This basket is best suited to individual loaf production rather than high-volume automated lines. It works well for artisan bakeries, scratch-baking hotel and restaurant kitchens, and catering operations producing specialty breads in smaller batches. For sites proofing larger loaves or requiring a higher basket volume, it is worth considering whether a larger format would be more appropriate.

If you are unsure whether this size suits your typical loaf weight or dough hydration, we are happy to help you work through the options.

This round proving basket from Vogue is made from natural rattan and is designed to support dough as it proves, helping it hold a consistent round shape through the final rise. The woven structure allows air to circulate around the dough while the rattan imprints a distinctive spiral pattern into the surface, which remains visible on the baked crust and gives finished loaves a recognisable artisan appearance.

In a working bakery or kitchen producing hand-shaped breads, proving baskets like this one are a straightforward way to achieve reliable, uniform results without relying on tins. They are commonly used for sourdough, rye, and other free-form loaves where maintaining shape during a long prove is important. Lightly dusting with flour before loading the dough is all that is required to prevent sticking.

• Supports dough shape during proving without restricting the rise
• Natural rattan imprints a traditional spiral pattern into the crust
• Allows airflow around the dough for an even prove
• Lightweight and stackable for compact storage between services
• Simple to maintain — brush out excess flour after use

Cleaning is straightforward: tap or brush out any residual flour after each use. The basket should not be submerged in water, as prolonged moisture will affect the rattan over time. It stacks neatly with others of the same size, which is useful when storage space is limited.

This size is well suited to operations producing standard round loaves. Kitchens running higher volumes or working with larger dough weights may want to consider a bigger basket or a longer banneton to suit their output. If you are unsure which size fits your typical dough weight, we are happy to help you work that out before you order.

This is a traditional round rattan proofing basket — known in bakery practice as a banneton — designed to support and shape bread dough during its final proof before baking. The rattan construction allows the dough to breathe as it rises, while the coiled structure imprints the characteristic spiral pattern associated with artisan-style loaves. It is sized for a 1000g dough piece, making it a practical choice for standard boule-shaped loaves.

In a working kitchen or bakery environment, rattan baskets like this are a reliable, low-maintenance tool. They hold their shape well over time, and when properly floured before use, they release dough cleanly without tearing the surface. The natural material performs consistently across a range of dough hydrations, though higher-hydration doughs benefit from a light dusting of rice flour to prevent sticking.

• Supports consistent shaping of round boule-style loaves at 1000g
• Rattan construction promotes airflow around the dough surface during proofing
• Imprints a traditional spiral pattern on the finished crust
• Suitable for standard and higher-hydration bread doughs with appropriate flouring
• Simple to maintain — allow to dry fully after use and brush out residual flour

These baskets are well suited to artisan bakeries, hotel kitchens, and restaurant operations producing freshly baked bread in-house. For higher-volume operations proofing multiple loaves simultaneously, it is worth considering how many baskets your workflow requires at each stage of production. Oval bannetons are also available for batard-shaped loaves if your menu calls for them.

If you are setting up a bread programme from scratch or expanding your proofing capacity, we are happy to talk through what you need before you order.

This oval proving basket from Vogue is a simple, practical tool for bakers who want dough to hold its shape through the final prove. Made from natural rattan, it supports the structure of the loaf as it rises and imparts a characteristic spiral imprint on the surface, which sets into the crust during baking to give finished loaves a clean, artisan appearance.

In a bakery or kitchen producing hand-shaped breads, a proving basket removes the guesswork from the final stage of fermentation. Rather than relying on a cloth-lined bowl or a shaped tin, the basket holds the dough in a consistent form and allows air to circulate around the surface, helping to develop a firmer outer skin before the bake.

A light dusting of flour before loading is all the preparation required. After use, allow any residual dough to dry fully, then brush out — rattan baskets should not be soaked or put through a dishwasher, as prolonged moisture will shorten the life of the material. At 200g it is lightweight and the oval format stacks neatly, so storage is straightforward even in compact prep areas.

This size is well suited to standard oval loaves at typical artisan portion weights. Kitchens producing larger batches or a wider range of loaf sizes may find it worth having several baskets of different formats to hand.

If you are setting up a bread programme and would like guidance on which basket sizes and quantities make sense for your output, the team is happy to help you work through the options.

This is a traditional oval rattan proofing basket, known in bakery as a banneton or brotform, designed to support shaped dough during its final prove before baking. The rattan construction absorbs excess surface moisture from the dough, helping to develop a firmer outer skin that contributes to good oven spring and a well-defined crust. As the dough proves inside the basket, the coiled rattan rings leave a characteristic spiral pattern on the finished loaf — a result that is difficult to achieve without a proper proofing basket.

In practice, a lightly floured basket holds the dough in shape, prevents it spreading flat, and allows airflow around the surface during the prove. The oval form is well suited to longer batard-style loaves and produces a consistent result when used as part of a structured baking workflow. Rattan baskets of this type are standard kit in artisan bakeries and in any operation producing hand-shaped sourdough or naturally leavened breads.

A few practical points worth noting: rattan baskets require light dusting with rice flour or a flour blend before each use to prevent sticking. After use they should be tapped out and left to dry thoroughly — they are not suitable for washing in a dishwasher or submerging in water. With proper care they are durable and will last through a high volume of daily proves. This basket is sized for a 1000g dough piece, so if your operation regularly works with smaller or larger weights, it is worth checking that the basket dimensions align with your standard loaf sizes before ordering.

If you are setting up a proofing workflow for the first time or scaling up production, we are happy to talk through quantities and sizes to make sure you have what you need.

The Scaritech virgin wool round banneton is a bread proofing basket designed for bakers who need consistent, reliable results without the routine of flouring baskets before every use. The basket is constructed around a biodegradable polypropylene frame lined with fine virgin wool sourced from Australia. The wool is treated to be water-repellent and antibacterial, which means dough — including high-hydration doughs — releases cleanly without sticking and without the need for a flour dusting.

In a busy bakery or production kitchen, that time saving matters. Instant demoulding keeps the workflow moving during high-output periods, and the absence of loose flour reduces mess on the bench and in the proofing area. The antibacterial treatment also helps manage hygiene between uses, reducing the risk of mould developing in the fibres — a common concern with traditional cane or rattan bannetons used in commercial environments.

• Flour-free proofing — no dusting required, even for wet doughs
• Non-stick wool lining allows clean, instant release
• Antibacterial treatment supports hygiene between uses
• Biodegradable polypropylene frame — practical and responsible
• Lightweight construction well suited to high-volume proofing cycles

This size is suited to individual loaf production in artisan bakeries, hotel kitchens, or any operation where shaped loaves are proofed and presented at service. It is not designed for large batch or industrial volumes; operators running higher throughput may want to consider heavier-duty or larger-format alternatives.

If you are setting up a proofing operation and want to discuss basket sizes, quantities, or how these fit into a wider bakeware setup, the team is happy to help you work through it.

This is a traditional rattan proofing basket, known in bakery practice as a banneton, used to support and shape dough during its final proof before baking. The woven rattan construction holds the dough in an oval form, while the natural ridges of the basket imprint the characteristic spiral pattern onto the surface of the loaf. It is sized for a 500g dough piece and is a standard piece of kit in bakeries, artisan bread operations, and professional kitchens producing hand-shaped loaves.

Rattan baskets of this type have been used in professional bread production for a long time, and for good reason. The natural material absorbs excess moisture from the dough surface, helping to develop a firmer skin that supports good oven spring and a well-defined crust. The basket holds its shape reliably through repeated use when properly maintained, and the rattan remains practical and durable under daily bakery conditions.

In practical terms, using a proofing basket gives operators more consistent results across a batch — each loaf holds its form during the final rise rather than spreading on a flat surface. This is particularly useful when producing larger volumes where uniformity matters. The oval shape suits batard-style loaves and is a versatile format for many standard bread recipes.

These baskets require straightforward care: dusting with flour before use, allowing them to dry thoroughly between uses, and avoiding prolonged soaking in water. With proper care a rattan basket will last through many hundreds of uses.

This basket is well suited to artisan bakeries, hotel kitchens producing in-house bread, and restaurant operations with a dedicated pastry section. If you are proofing larger dough pieces or working at higher volume, it is worth considering whether a larger size would better suit your requirements — we are happy to help with that.

This rattan proving basket is used during the final proof stage of bread making, supporting the dough as it rises and imprinting the characteristic spiral pattern associated with traditionally made loaves. Made from natural rattan, the basket allows the dough to breathe during fermentation, helping to develop a firm crust and well-structured crumb.

In a professional bakery or kitchen producing artisan bread, proving baskets like this are a practical everyday tool. They hold the shape of high-hydration doughs that would otherwise spread during the final proof, and the natural material wicks away surface moisture to encourage the crust to form correctly before baking.

• Supports dough shape during the final fermentation stage
• Natural rattan construction promotes moisture regulation
• Produces a traditional spiral pattern on the finished loaf
• Lightweight at 160g — easy to handle in volume production
• Suitable for round loaf formats at this basket size

Before first use, the basket should be dusted generously with flour and allowed to dry fully. Ongoing maintenance is straightforward — allow to dry completely after each use and avoid washing with water, which can cause the rattan to deteriorate. A stiff brush is sufficient to remove residual flour between uses.

This size is well suited to kitchens producing standard round loaves. Bakers working with larger or smaller formats, or those requiring oval shapes, should check that this basket matches the dough weight and shape they typically work with — the basket dimensions will determine the finished loaf profile.

If you are setting up a bread programme and want to talk through basket sizing or volume requirements, our team is happy to help you work through the options.

This oval rattan proofing basket from Schneider is designed to support and shape dough during the final fermentation stage before baking. The natural rattan construction allows air to circulate around the dough as it proves, helping to develop a firm outer skin that holds its shape when the loaf is turned out onto the peel or baking surface. The distinctive spiral pattern left by the basket is a recognised feature of traditionally proved artisan loaves.

In a bakery or kitchen producing sourdough, rye, or other naturally leavened breads, proofing baskets like this are a practical, low-maintenance tool. They require no electricity or water connection and add nothing to running costs. Sized for a 1500g dough piece, this basket suits larger loaves and is well suited to operations producing signature or sharing loaves rather than standard portion-sized bread.

• Natural rattan allows airflow around the dough during final proof
• Oval form supports well-shaped loaves with a consistent finish
• Sized appropriately for 1500g dough pieces
• Leaves a traditional spiral impression on the crust
• Lightweight and straightforward to store when not in use

Rattan baskets require some basic care to remain in good condition. They should be dusted out rather than washed after use, and allowed to dry fully between proofs to prevent mould build-up. Flouring the basket well before loading the dough is important to prevent sticking. Over time, a well-maintained basket develops a natural seasoning that reduces sticking further.

This basket is best suited to artisan bakeries, hotel kitchens, and restaurants producing freshly baked bread in-house. If your output volume requires proving multiple large loaves simultaneously, a range of sizes and quantities is available. If you are unsure which basket sizes suit your dough weights and loaf style, feel free to get in touch — it is a straightforward question we are happy to help with.

The Scaritech Charlotte cover is a cotton liner designed for use with compatible round bannetons during the bread proofing process. It sits inside the basket and remains in contact with the dough throughout fermentation, serving a straightforward but important function in the shaping and rising stage of bread production.

In a working bakery or kitchen where bread is produced regularly, the cover helps protect the dough surface from drying out during the proof, which can otherwise cause uneven crust formation or surface cracking. The breathable cotton construction allows moisture to balance naturally rather than trapping it, which supports a consistent rise without creating a damp environment around the dough.

Practically, the cover also makes the banneton easier to work with. Dough releases more cleanly after proofing, which reduces the risk of deflation or surface damage when tipping out before baking. It also simplifies cleaning of the basket itself between uses.

• Breathable cotton allows natural moisture balance during proofing
• Protects dough surface from drying and uneven skin formation
• Aids clean dough release when tipping out before baking
• Keeps the banneton cleaner between batches
• Designed specifically for compatible round basket formats

This cover is suited to bakeries, artisan bread operations, and catering kitchens producing hand-shaped loaves. It is a consumable item that benefits from being replaced periodically as part of good hygiene practice. If you are building out a proofing setup or are unsure which basket and cover combination suits your dough weight and loaf size, the team is happy to assist.