Round Banneton (Redondo) Sizes
| Banneton Size (Diameter) | Total Bread Mass Range (Metric) | Total Bread Mass Range (Imperial) |
|---|---|---|
| 14cm (5.5") | 250g – 350g | 8.8oz – 12.3oz |
| 16cm (6.3") | 350g – 450g | 12.3oz – 15.9oz |
| 18cm (7.09") | 450g – 600g | 15.9oz – 21.2oz |
| 20cm (7.87") | 600g – 800g | 21.2oz – 28.2oz |
| 22cm (8.66") | 800g – 1.2kg | 28.2oz – 42.3oz |
| 24cm (9.45") | 1.2kg – 1.6kg | 42.3oz – 56.4oz |
| 26cm (10.24") | 1.6kg – 2.0kg | 56.4oz – 70.5oz |
Oval Banneton Sizes
| Banneton Size (Length) | Total Bread Mass Range (Metric) | Total Bread Mass Range (Imperial) |
|---|---|---|
| 19cm (7.48") | 350g – 450g | 12.3oz – 15.9oz |
| 23cm (9.06") | 450g – 650g | 15.9oz – 22.9oz |
| 25cm (9.48") | 650g – 900g | 22.9oz – 31.7oz |
| 28cm (11.02") | 900g – 1.2kg | 31.7oz – 42.3oz |
| 30cm (11.81") | 1.2kg – 1.6kg | 42.3oz – 56.4oz |
| 35cm (13.78") | 1.6kg – 2.2kg | 56.4oz – 77.6oz |
How to Use This Table
1. Calculate the total dough weight using one of our calculators.
2. Choose the banneton size that matches the dough weight range in the table.
3. Ensure the dough fills about 70–80% of the banneton after shaping to allow for proper rise during proofing.
Note: These sizes account for dough expansion during proofing (typically 20–30% increase in volume).
Above is a visual representation of round and oval banneton sizes.