eoocvt 6.3 inch Round Banneton Brotform Bread Dough Proofing Rising Rattan Handmade Basket with Linen Liner Cloth - 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.

I make baby boules 3x a week. This size is perfect and would fit dough that weighs more than 250g. The banneton is smooth. I haven’t used the liner. Great value and quality.

I bought the 6.3" round banneton for my 300g flour sourdough loaves. It was too small; not around, but it's not deep enough. I made 250g flour loaves to see if it would work, and it isn't deep enough for those either. The caning is very thin too; my other bannetons have a larger caning. It is the only 6" round option i can find, but I would not purchase again.

Well made 6.3 in proofing basket. I referred to other reviews and made 223g small boules, look very nice. It’s good for experimenting, always fresh daily, and good for bread bowl as well. You don’t need this proofing basket to make small boules, find a similar size bowl and container at home and put lint free cloth as liner, you can form the same shape very well, once you think this size is practical and good for you, this basket will just make it more fun.

Perfect for bread bowls or small gifts!

This was my first time using a brotform and it worked great (I have been using floured cloth with glass bowls). It didn't stick (used a 50:50 mixture of corn starch and flour to coat the brotform). The best part is that the top surface of the loaf is much easier to cut than with my previous method (it's like the brotform dries the very surface out just a bit more than the floured cloth does). The only problem is the 6.5" brotforms is a little small for my 500g loaves. I've ordered some 7" brotforms and those should be the perfect size.

Much smaller than anticipated

they credited me for the liner, but without it the flour and dough would get trapped in the basket spaces and be impossible to get our.Bought several others from them, with liners, but the liners shrink if laundered so they stop fitting. If you make sure they dry fully, then they won't need to be cleaned. However, if you make the mistake of bagging it while still damp from rising bread dough, they will get moldy, and need cleaning.