Analysis by Valery Grin · · updated September 12, 2026
Kesper 19631: 25 cm rattan banneton with removable cloth liner
The round basket that holds the loaf through twelve hours in the fridge, before the dutch oven does the rest
From€19
Price verified on Amazon on September 12, 2026 · may change
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
- Diameter
- 25 cm
- Weight
- 0.2 kg
- Material
- Rattan with a removable, washable textile liner
Quick answer
This is the right basket for a sourdough boule of nearly a kilo: 25 cm round, real rattan, cloth liner included so you need not buy it separately. It is one basket, not a two-pack. It never sees fire: it works in the fridge, and the dough is tipped onto paper before it meets the hot dutch oven.
Real rattan, Ø 25 × 8 cm, 200 g, with a removable, washable cloth liner included. It never goes inside the kamado: its job is holding the loaf upright through twelve hours of cold retard.
A banneton does not bake bread. It is a prep tool, and that is worth saying loudly, because almost everything else in this catalogue goes inside the kamado and this does not: its job ends the moment the dough is tipped onto the baking paper.
The Kesper 19631 does exactly what is asked of it. The listing confirms real rattan, a removable textile liner and a round Ø 25 × 8 cm, at 200 g. And it confirms something that is not trivial in this category: it is one basket. Most of the competition comes as two-packs, or is oval — which suits a batard, not the round boule — or is folding silicone, which absorbs no moisture and therefore does half the job at best.
So what is it for on a kamado? [The sourdough loaf baked in a dutch oven](/recetas/pan-rustico-masa-madre-dutch-oven) is 960 g of dough that spends twelve hours of cold retard in the fridge, seam side up. Without a basket to hold it, dough fermented at that hydration slowly relaxes into itself and goes into the pot flat the next morning, with little oven spring and a sorry crumb. The basket imposes the shape; the cold gives flavour and handling. What does the pretty work afterwards — the crust — is the pot preheated for forty-five minutes at 230 °C over a [deflector](/glosario#deflector), trapping the dough's own steam and turning the kamado into a bakery oven. The [cast iron and dutch oven guide](/guias/hierro-fundido-y-dutch-oven-en-kamado) walks through that setup.
Before you buy, measure. A 25 cm raw boule grows in the oven, and it will not fit every dutch oven: check the internal diameter of yours. Measure the inside diameter of yours before ordering: a 24-26 cm pot, the canonical size, has room to spare. On a stone in a Classic or a Large, with a 46 cm grate, there is room to spare.
The liner is the decision nobody explains. With the cloth: less flour, the dough releases without drama, the fabric goes in the washing machine and the rattan stays clean. Without it: you get the rattan rings printed on the crust, which is the photograph most people buy a banneton for — but then you must dust generously with rice flour, not wheat, which takes on moisture and sticks, and clean the cane with a dry brush. Both options are open here because the liner comes in and out.
Maintenance is short and counter-intuitive: rattan is never washed. No water, no soap. Knock the flour out, brush it dry, let it dry fully before storing, ideally upside down. In a coastal flat, with the damp there is here, a basket put away with wet flour in it grows mould within weeks, and there is no fixing that. The liner, on the other hand, can go in the machine without a second thought.
Two honest notes to close. Kesper is a German brand, but the listing states China as the country of origin: that is all the traceability published for the cane. And the listing carries few ratings, so there is less usage history behind it than one would like; what holds the recommendation up is the specification, which matches the recipe point for point.
An exact match for what a sourdough loaf needs: 25 cm round, real rattan, liner included, sold as one. It never goes inside the kamado, and the rattan is never washed.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- 25 cm round and sold singly, when most of the category comes as two-packs or oval baskets
- The cloth liner is included, lifts out whole and goes in the washing machine: nothing to buy separately
- Real rattan per the listing, not pressed wood pulp or folding silicone
- Ø 25 × 8 cm is the size of a loaf of nearly a kilo — the one in our sourdough recipe
- 200 g: it stores on edge on any fridge shelf through the cold retard
Cons
- Rattan is never washed: wet, the cane opens up and grows mould, and in a coastal flat that takes weeks. Dry brush only
- With the liner in you lose the rattan rings printed on the crust, which is exactly what many people buy a banneton for
- A 25 cm boule will not fit every dutch oven: measure the internal diameter of yours before ordering
- A German brand, but the listing states China as the country of origin and publishes no further traceability for the cane
- The listing carries few ratings: there is little published usage history behind the recommendation
Who it's for
For anyone already baking bread in a kamado, in a pot or on a stone, who is still proofing loaves in a mixing bowl lined with a floured tea towel.
Not for
If you make ciabatta or pan de cristal you do not need it: those doughs are shaped on the bench and go straight onto the stone. And if your pot is small, 25 cm will not fit.
Specifications
- Diameter
- 25 cm
- Weight
- 0.2 kg
- Material
- Rattan with a removable, washable textile liner
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
Goes well with
FAQ
Does the banneton go inside the kamado?
No, never. It is cane and cloth: inside a 230 °C chamber both would burn. The banneton works in the fridge during the cold retard and on the worktop when you turn the dough out. Just before baking, the loaf comes out of the basket onto a sheet of baking paper, you score it at 45°, and you lower paper and all into the preheated pot. The basket stays in the kitchen, gets brushed out and goes away.
Liner in or liner out?
It depends on the crust you are after. With the liner, the dough releases more easily, you need less flour and the fabric goes in the machine; the crust comes out smooth. Without it, the cane prints those concentric rings that are the classic sourdough look — but then you must flour the basket generously and always clean it dry. Start with the liner in: a loaf welded to bare rattan costs more than giving up the pattern.
Which flour do I dust the basket with?
Rice flour, and it is not a fad. Wheat flour takes up moisture from the dough, turns to paste, and the loaf welds itself to the cloth or the cane: the classic first-loaf disaster. Rice flour does not gelatinise the same way, so it stays loose and acts as a bearing between dough and basket. Twenty grams is plenty for one loaf, and it is the basket you dust, not the dough.
How do I clean and store the rattan?
Dry, always. Turn it over, knock the flour out and go over it with a stiff brush; if dough has dried on, wait until it is fully hard and flick it off with the brush. No water, no soap, no dishwasher: wet cane swells, opens up and holds damp inside. Let it dry upside down and store it somewhere airy, not in a closed cupboard next to the sink. On the coast this matters twice over, because a basket holding damp flour grows mould within weeks. The liner, by contrast, goes in the washing machine without a second thought.
Will a 25 cm loaf fit in my dutch oven?
Measure the internal diameter before buying anything. The boule leaves the basket at 25 cm raw and still grows in the first minutes of the bake, so you want a wide-mouthed pot — a fire pot of around 26 cm or more — not a small three-litre casserole. If yours falls short, you have two ways out: shape a smaller loaf from part of the dough, or bake on a stone with a burst of steam, which fits without argument on a Classic or a Large with its 46 cm grate.
YOU MIGHT ALSO LIKE