A willow cane bread raising and forming basket with cotton cover, for the baking of lovely flour striped lightly ribbed loaves. The bannetons should be dusted with flour before use, and the dough is placed inside, covered, and left to rise, before it is turned out for baking. The baskets are best tapped out, cleaned dry with a stiff brush, and stored separated to avoid damp, and prevent mould. Every 2-3 months of use the baskets can be sterilized in an oven of 130 celcius for about 45 minutes, which should also aid in the loosening of any flour residue. 22cm in diameter, or there abouts.