Banneton
A banneton is a basket used to proof a shaped loaf. The classic ones are coiled from rattan; wood pulp and plastic versions also exist, round for a boule or elongated for a bâtard.
The basket holds the loaf in shape while it proofs and stops the dough spreading — which matters most for high-hydration dough and for hearth loaves baked without a tin. Rattan also draws moisture from the surface, giving a drier skin that opens more cleanly along the score.
The loaf goes in seam-side up and is turned out onto a peel or parchment before baking, so the seam ends underneath and the coil pattern is left on the surface. Dust the basket with flour, ideally rice flour, which does not absorb moisture and protects better against sticking. Bannetons are rarely washed; brushing out dry and airing is usually enough.