A banneton is a willow or rattan basket that supports a shaped loaf during its final proof. The coiled surface wicks a little moisture from the surface, which dries it slightly and makes scoring cleaner, and the coils leave a decorative spiral in the flour.
Dust the banneton generously with rice flour or a 50/50 blend with all-purpose; rice flour resists stick better than pure wheat. Never wash it with soap; brush out crumbs and let it dry fully, and occasionally leave it in a warm oven to discourage mold.
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Choose size by dough weight: a 500 gram loaf fits a 20 to 22 centimeter oval or round. Proof seam-side up and bake floured-side up, so the seam becomes the base.