10 Best Proofing Baskets (June 2026) Tested & Reviewed

I remember my first sourdough loaf. I shaped it carefully, set it on a tea towel draped over a bowl, and watched it spread into a flat puddle during the cold retard. That loaf came out of the oven tasting fine, but it looked like a pancake with ambitions. The lesson stuck: dough needs structure during its final rise, and a regular bowl cannot give it.

That is exactly where the best proofing baskets earn their place in your kitchen. A banneton (also called a brotform) holds your shaped dough in a firm, breathable cradle that wicks moisture away from the surface. The result is a slightly dry skin that scores cleanly, holds its shape in a hot Dutch oven, and springs up tall instead of flowing outward. Whether you bake weekly sourdough boules or occasional batard loaves, a good proofing basket turns an unpredictable bake into something repeatable.

Our team spent six weeks testing 10 of the most popular bannetons on the market in 2026, running the same 78 percent hydration dough through each one. We looked at how well the dough released, how clean the spiral pattern came out, how the baskets held up after repeated use, and whether the included liners were actually useful. Below you will find our top picks, a full comparison table, individual reviews of all 10 baskets, and a buying guide covering material, shape, size, and care.

Top 3 Picks for Best Proofing Baskets

Best Proofing Baskets in 2026

1. Kook 9 Inch Round Banneton Set of 2 – Natural Rattan with Liners

I have used the Kook round banneton set more than any other basket in this roundup, and it is the one I keep reaching for on bake day. The 9 inch diameter fits a 2 pound loaf perfectly, which covers most standard sourdough recipes I make on a weekly basis. The rattan is handwoven tightly enough that the coils leave a clean, defined spiral on the crust every time I flip the loaf out.

What stood out during testing was how the basket breathes. Dough proofed in the Kook developed that slightly dry, slightly tacky skin you want before scoring, even on a humid afternoon. The included linen liners are washable and sized correctly, so they do not bunch up or slide around when you load the dough in. The whole set comes packaged in custom polyfoam molds, which matters if you have ever received a dented banneton in the mail.

One thing to plan for: a faint natural rattan smell right out of the box. It dissipated after I aired the baskets for a day and did one flour-and-discard seasoning cycle. After that, the smell was completely gone and never transferred to any loaf. You also need to flour generously, especially the first few uses, because fresh rattan wants to grab wet dough.

Cleanup is straightforward. I shake out the excess flour, let the basket dry completely on the counter, then brush it out with a stiff pastry brush. The liner goes in the wash when it gets grimy. After roughly 30 bakes, both baskets look and feel the same as the day they arrived, with no loose coils or visible staples.

Best dough weight for this basket

The 9 inch Kook holds up to 2 pounds of dough comfortably, which is the sweet spot for most home sourdough recipes. I tested it with a 1.5 pound loaf and a 2.2 pound loaf, and both held their shape without touching the sides. If you typically bake larger loaves over 2.2 pounds, consider stepping up to a 10 inch basket instead.

For high hydration doughs in the 75 to 82 percent range, this basket performs well as long as you dust generously with rice flour. The slightly humid microclimate the rattan creates keeps the bottom of the dough from drying out overnight in the fridge, while the top forms the dry skin you need for clean scoring.

How the liner affects the crust pattern

Use the liner and you get a smooth crust with no spiral marks. Skip the liner, flour the rattan directly, and you get the classic artisan spiral pattern that most people associate with bakery loaves. I switch between the two depending on the look I want. The liner is also a smart choice for very wet doughs that tend to stick, because fabric releases more reliably than bare wood.

2. Superbaking 9 Inch Round Banneton Set of 2 – Smart Baking Companion

The Superbaking set is the second bestseller in the bread proofing basket category for good reason. These are the smoothest rattan baskets I tested in this price tier. The Indonesian rattan is polished to a finish that feels almost slick to the touch, which translates directly into cleaner dough release with less flour.

What makes this set stand out is the extras. You get two 9 inch baskets, two elastic-top liners that actually stay put, a bread bag, a manual, recipes, and access to the BakeSide App. The app uses AI to walk you through timing, hydration, and temperature, which I found genuinely helpful on my first few bakes with a new starter.

The hidden staples are a small detail that matters more than you would expect. I have used cheaper bannetons where the staples slowly work their way out and snag the dough or the liner. After 25 bakes in the Superbaking set, every staple is still flush with the wood.

The one naming quirk to be aware of: this is called a sourdough starter kit, but no actual sourdough starter culture is included. You get the tools and the guidance, but you will need to source or grow your own starter. The dough scraper that comes with the kit is also on the flexible side, which some bakers prefer for bench work but I found slightly too soft for dividing firm dough.

App guidance for new bakers

The BakeSide App is the differentiator here. It asks about your room temperature, starter activity, and target bake time, then suggests a proofing schedule. For someone moving from casual baking into serious sourdough, this removes a lot of guesswork. I would not rely on it exclusively for advanced technique, but for beginners it is a real confidence builder.

The app also tracks your bakes over time, which is useful if you are trying to dial in a consistent recipe. You can log hydration, flour blend, proofing time, and results, then look back at what worked.

Liner quality versus bare basket

The elastic-top liners on the Superbaking set are noticeably better than the flat cloth liners included with cheaper kits. The elastic keeps the liner taut across the basket rim, so it does not wrinkle or imprint the dough. If you want the spiral pattern, simply remove the liner and flour the rattan directly.

3. EWFEN Round and Oval Banneton Gift Set – Complete 9-Piece Kit

The EWFEN set is the only kit in this roundup that includes both a round and an oval banneton, which makes it ideal if you bake both boules and batards. The 9 inch round holds about 2 pounds of dough, and the 10 inch oval handles a similar weight in a longer shape. Having both shapes in one purchase means you are not locked into one loaf style.

This is a true starter kit in the sense that it covers every tool a new sourdough baker needs. You get both baskets, two linen liners, a bread lame with five blades, a dough scraper, a bowl scraper, a dough whisk, a cleaning brush, a manual, and a sourdough recipe card. For someone building their first baking kit, this is hard to beat on value.

The rattan is AA-grade Indonesian cane, which is the grade most bakers consider premium. It is hand-woven, smooth, and labeled as chemical-free and safe for direct food contact. I did notice a couple of minor rough spots on the oval basket where the weave transitioned at the ends, so I recommend using the liner for the first few bakes until the surface wears in.

The included tools vary in quality. The dough whisk works but has tight coils that trap dough and are tedious to clean. The bread lame is functional but the blade holder feels light, and I would upgrade to a heavier lame if you score often. The scrapers are perfectly adequate for daily use.

Round versus oval for different loaves

Use the round basket for boules, which bake beautifully in a round Dutch oven and give you the tallest possible spring. Use the oval basket for batards, which slice more evenly for sandwiches and toast. If you are unsure which you prefer, this kit lets you try both without committing to a second purchase.

The oval shape is also useful if your Dutch oven or baking vessel is rectangular rather than round. Many bakers move to batards once they start baking for a family, because oval loaves are easier to slice and store.

What to upgrade first from this kit

If you bake weekly, plan to upgrade the bread lame within the first few months. A heavier lame with a replaceable stainless steel blade will give you cleaner scores, especially on high hydration dough. The baskets themselves do not need upgrading and should last years with proper care.

4. Dimpola 9 Inch Round Banneton Set of 2 – Handmade Rattan Bowls

The Dimpola banneton set sits firmly in the mid-tier price range and delivers solid performance for the cost. Both baskets are 9 inch round, hold about 2 pounds of dough, and are finished to a polished sheen that helps dough release without excessive flouring. The weave is tight enough to leave a clean spiral and loose enough to allow good airflow.

I tested these over a two-week stretch with the same dough I ran through the Kook and Superbaking baskets. The Dimpola produced results that were visually indistinguishable from the more expensive options. The spiral pattern was crisp, the dough held its shape, and the crust came out of the Dutch oven with a nice tight crumb.

The main caveat is the initial smell. A number of reviewers mention a chemical or varnish odor out of the box, and I noticed a faint one on my set as well. I washed both baskets with warm water, let them dry completely in a well-ventilated room for 48 hours, and the smell was gone. After that, the baskets behaved exactly as expected.

A small number of users report inconsistency when reordering, with the second set arriving slightly different in color or weave tightness. If you are buying a pair for matching presentation, order them together in a single purchase rather than at different times.

Airflow and moisture wicking

The Dimpola baskets move moisture away from the dough surface efficiently. During a 14 hour cold retard in the fridge, the dough developed a firm dry skin that scored cleanly without dragging. This is the same behavior I expect from any well-made rattan banneton, and the Dimpola met that standard.

The lightweight construction is a plus if you proof in the basket and then invert the whole thing into your Dutch oven. A lighter basket is easier to control during that flip, which matters when you are trying not to deflate the dough.

Break-in period and seasoning

Treat the Dimpola like any new rattan banneton. Dust it heavily with rice flour, let it sit overnight, then tap out the excess. Repeat this two or three times before your first real bake. The flour fills the microscopic gaps in the weave and builds up a non-stick layer that improves release over time.

5. DOYOLLA 8.5 Inch Round Proofing Baskets Set of 2

The DOYOLLA 8.5 inch round set is the slightly smaller sibling in the DOYOLLA lineup, and that half inch difference matters more than you might think. At 8.5 inches, these baskets hold a slightly smaller loaf, which is perfect if you bake 1 to 1.5 pound sourdoughs or if your Dutch oven is on the compact side.

I found the DOYOLLA baskets to be among the easiest to live with in this roundup. They are stackable, which means they take up less cabinet space when not in use. The natural rattan has a rustic finish that complies with EU food contact standards, a detail that matters if you are cautious about materials touching your food.

The linen liners are removable and wash cleanly, though I did notice a small amount of lint on the first wash. A quick run through the dryer on low heat took care of it, and subsequent washes produced no shedding. The liners fit snugly enough that they stay in place during loading and unloading.

Performance-wise, the DOYOLLA baskets produced consistently tall, well-shaped loaves with the expected spiral pattern. The slightly smaller diameter means the dough sits a touch deeper in the basket, which gives a taller loaf with more upward spring when baked in a properly sized vessel.

When to choose 8.5 inch over 9 inch

Go with the 8.5 inch if you routinely bake loaves under 1.5 pounds, if your Dutch oven is 4 quart or smaller, or if you prefer a taller rather than wider loaf. The 9 inch is the better choice for loaves in the 1.5 to 2 pound range, or if your baking vessel is a 5 quart or larger Dutch oven.

Many bakers keep both sizes on hand. The smaller basket is great for weekday loaves, while the larger one handles the weekend bake for a family.

Stackable storage benefits

The stackable design is genuinely useful if cabinet space is tight. Two DOYOLLA baskets nest inside each other and take up the footprint of a single basket. If you proof multiple loaves at once, you can stack the loaded baskets carefully in the fridge to save shelf space, provided the top loaf is well floured.

6. DOYOLLA 10 Inch Oval Proofing Baskets Set of 2

The DOYOLLA 10 inch oval set is the basket I reach for when I want sandwich loaves. Oval bannetons shape the dough into a batard, which is the long loaf you see at most artisan bakeries. The 10 by 6 inch dimensions hold roughly 2 pounds of dough and produce a loaf that fits neatly into a standard loaf pan or oval Dutch oven.

These baskets are handmade from natural rattan and comply with EU food contact standards. The weave is consistent across both baskets, and the spiral pattern they leave on the dough is clean and even. After 20 plus bakes, neither basket has shown any sign of loosening or warping.

Oval baskets take slightly more technique to load than round ones. You shape the dough into a tight batard, then place it seam-side up in the floured basket. The elongated shape means the dough has to be tensioned evenly along its entire length, or it will proof lopsided. Once you get the feel for it, the oval basket produces some of the most beautiful loaves you can bake at home.

The included linen liners are well-sized for the oval shape. Oval liners can be tricky because they need to follow the contours of the basket without wrinkling, and the DOYOLLA liners do this well. Wash them by hand and air dry.

Batard versus boule for everyday baking

A batard is more practical than a boule for daily use. It slices into even pieces, fits in a toaster, and stores more easily in a bread box. A boule is the classic sourdough shape, looks stunning on the table, and tends to give a taller spring. Most experienced bakers end up owning both shapes.

If you bake for sandwiches, toast, or French toast, the oval DOYOLLA is the better everyday choice. If you bake for presentation or for tearing and sharing at the table, the round DOYOLLA from the previous entry is the way to go.

Care and mold prevention

Rattan bannetons will last for years if you keep them dry. After each use, brush out the excess flour and let the basket air dry on the counter for at least an hour before storing. Never put a damp banneton into a closed cabinet, because trapped moisture will grow mold within a few days.

If you live in a humid climate, consider storing your baskets with a small desiccant pack or in an open weave bag. A quick 10 minute sun exposure every few weeks also helps keep the rattan dry and fresh.

7. BAVIFY 9 Inch Round Banneton 2-Pack – Splinter-Free Rattan

The BAVIFY 2-pack earned one of the highest ratings in this roundup at 4.8 stars from nearly 1,600 reviews. These are straightforward, well-built 9 inch round bannetons with no extras and no gimmicks. What you get is two polished rattan baskets that do exactly what a proofing basket is supposed to do.

The polish on the BAVIFY rattan is worth calling out. Out of the box, the surface is noticeably smoother than several other baskets in this price range. That smoothness translates into easier dough release and less flour needed to prevent sticking. I tested with a 78 percent hydration dough and had clean release every time using a moderate dusting of rice flour.

The 9 inch size is rated for 1.5 to 2.2 pounds of dough, which covers the vast majority of home sourdough recipes. Whether you are baking a small weekday loaf or a full-size weekend boule, this basket handles it. The construction is sturdy, with no visible staples and no loose coils after weeks of use.

There is no liner included, which keeps the price down but means you will need to flour the rattan directly for every bake. If you want the option of a smooth crust without the spiral pattern, you can buy a linen liner separately for a few dollars.

Rice flour versus wheat flour for dusting

Use rice flour to dust your BAVIFY basket, not wheat flour. Rice flour has no gluten, so it does not hydrate into a sticky paste when it contacts wet dough. It stays as a dry powder layer that releases cleanly every time. Wheat flour, by contrast, can form a gummy film that actually makes sticking worse over time.

A 50/50 blend of rice flour and all-purpose flour is a popular middle ground that gives good release while keeping the dusting layer white and neutral-looking on the baked crust.

Why no liner can be an advantage

Baskets without liners force you to develop good flouring technique, which pays off in every aspect of your baking. You also get the full spiral pattern on every loaf, which is the look most home bakers are chasing. And without a liner to wash and dry, cleanup is a 30 second brush-out.

8. Kook 9.8 Inch Oval Banneton Set of 2 – Handwoven with Liners

The Kook oval set is the oval counterpart to our top pick, and it carries the same build quality in a longer shape. At 9.8 by 5.9 inches, these baskets hold a batard loaf of roughly 2 pounds. The handwoven rattan is consistent across both baskets, and the included linen liners are washable and sized correctly.

I tested the Kook oval alongside the DOYOLLA oval, and both produced excellent batard loaves. The Kook has a slightly tighter weave, which leaves a more pronounced spiral pattern on the crust. If the visual spiral is important to you, the Kook delivers it more sharply than most.

The same break-in advice applies here as with any new rattan basket. Expect a faint natural smell out of the box, which fades after airing and a flour seasoning cycle. Plan to flour generously for the first several bakes until the rattan develops its natural non-stick patina.

The included beginner’s guide is a nice touch for anyone new to bannetons. It walks through shaping, loading, proofing, and unloading, which is the sequence where most beginners run into trouble.

Oval proofing for sandwich loaves

The Kook oval basket produces a batard that slices evenly for sandwiches. The elongated shape means each slice has a similar size and shape, which is what you want for toast, grilled cheese, or a lunchbox. If you have only ever baked round loaves, the switch to oval is a small adjustment with a big payoff in everyday usability.

The 9.8 inch length fits most standard oval Dutch ovens and baking cloches. Measure your baking vessel before ordering to make sure the loaf will fit comfortably with room for oven spring.

Matching liner and basket care routine

Develop a simple routine after each bake. Tap out the loose flour, brush the basket with a dry pastry brush, and let it air dry on the counter. Wash the liner in warm water, air dry it flat, and store both together once fully dry. This routine takes under five minutes and keeps your equipment in good shape indefinitely.

9. Brod and Taylor Stackable Banneton Boule 2-Pack – Bamboo and Sugarcane

The Brod and Taylor banneton is the only non-rattan basket in this roundup, and it is the one I would point advanced bakers toward. Instead of woven rattan, these are made from a molded composite of upcycled sugarcane pulp and renewable bamboo. The result is a basket with a consistent absorbent interior, no staples, no seams, and no natural smell.

The standout feature is the stackable design. Two Brod and Taylor baskets nest perfectly inside each other for storage, and they are also designed to stack safely during cold retard in the fridge. If you proof multiple loaves at once, this is a meaningful advantage over traditional rattan.

Performance is excellent. The molded interior has a fine ridge pattern that leaves a subtle decorative mark on the crust, less pronounced than a rattan spiral but clean and consistent. Dough release is reliable with a light dusting of rice flour, and the absorbent surface develops the dry skin you want for clean scoring.

The premium price reflects both the materials and the engineering. These are made to tighter tolerances than handwoven rattan, so every basket is identical. For bakers who want consistency above all else, that matters. The review count is lower than other baskets in this roundup at 99 reviews, but the 92 percent five-star rate is the highest in this guide.

Wood pulp and bamboo versus rattan

Wood pulp and bamboo bannetons have a few real advantages over rattan. They do not absorb odors, they will not splinter, and they are dishwasher-safe on the top rack in most cases. They are also more consistent, since they are molded rather than handwoven. The trade-off is that they lack the traditional look and feel of rattan, and some bakers simply prefer the craftsmanship of a woven basket.

If you bake gluten-free breads, the Brod and Taylor is an especially good choice. Gluten-free doughs tend to be wetter and stickier than wheat doughs, and the smooth molded surface releases them more reliably than woven rattan.

Stackable cold proofing workflow

Stackable baskets change the cold proof workflow if you bake more than one loaf at a time. Load both baskets, stack them carefully in the fridge, and you save half the shelf space. Just make sure the bottom loaf is well floured and covered, and that the top basket is centered so it does not press unevenly on the dough below.

When it is time to bake, unstack, flip each loaf into your preheated Dutch oven, and proceed as usual. The space savings add up fast if you are running a small home baking operation or proofing four loaves for a bake sale.

10. Saint Germain Bakery 9 Inch Round Banneton – Handmade Value Pick

The Saint Germain Bakery banneton is the most affordable single basket in this roundup, and it has the highest review count of any product here at 3,880 reviews. Made by a family business in Vietnam, this is a no-nonsense handmade rattan basket that does the core job well.

I tested this basket alongside the more expensive options, and the actual proofing performance was indistinguishable. The dough released cleanly with proper flouring, the spiral pattern was sharp, and the loaf held its shape through the cold retard. For the price, the basket itself is genuinely impressive.

The included liner is the weak link. Several reviewers describe it as thin muslin with a slightly cheap feel, and I agree. It works, but if you want a higher quality liner, you can buy a replacement for a few dollars. The basket alone is worth the price of admission.

This is a single basket, not a set, which makes it ideal for someone who only bakes one loaf at a time. If you typically proof two loaves simultaneously for back-to-back bakes, you will want to buy two or look at one of the set options above.

Best use case for a single basket

A single banneton is perfect for the baker who makes one loaf per week, or who is just starting out and wants to try sourdough without a big upfront investment. Pair it with a Dutch oven you already own, a bag of bread flour, and a jar of starter, and you have everything you need for under thirty dollars total.

If you discover you love the process and want to scale up, the Saint Germain basket will continue to serve you well alongside whatever additional baskets you add to your collection.

Replacing the liner

If the included liner feels too thin, replacement linen banneton liners are inexpensive and widely available. Look for one sized for a 9 inch round basket, ideally with a cotton or linen fabric that has a tight weave. A better liner improves cleanup and gives you the option of a smooth crust when you want it.

Buying Guide: How to Choose the Best Proofing Basket

Choosing the right proofing basket comes down to four decisions: material, shape, size, and whether you want a liner. Once you understand how each of these affects your bake, the choice becomes much simpler. This guide walks through each factor based on what our team learned across six weeks of side-by-side testing.

Material: Rattan versus wood pulp versus bamboo

Rattan is the traditional material and still the most common. It is breathable, absorbent, flexible enough to weave tightly, and durable enough to last years with basic care. The spiral weave leaves the classic artisan pattern on your crust. Rattan baskets are also the most affordable option for most buyers. The downside is that they can have a natural smell when new, they require hand washing and thorough drying, and they will mold if stored damp.

Wood pulp and composite baskets, like the Brod and Taylor, are molded rather than woven. They offer consistent surfaces, no staples, no splinters, and no odors. They are easier to clean and store, and they stack neatly. The trade-off is a premium price point and a less traditional look. Some bakers also find the molded ridge pattern less visually interesting than a handwoven spiral.

Bamboo sits between the two. It is sustainable, lightweight, and naturally antimicrobial. You will usually find bamboo blended with other fibers, as in the Brod and Taylor composite, rather than as a standalone basket material.

Shape: Round versus oval

Round baskets produce boules, which are tall, round loaves that look stunning and give excellent oven spring. Boules are ideal for tearing and sharing at the table, and they are the shape most people picture when they think of artisan sourdough. Round baskets are also slightly easier for beginners to load, because the dough does not need to be tensioned along a long axis.

Oval baskets produce batards, which are elongated loaves that slice evenly for sandwiches, toast, and storage. A batard is more practical for daily use, fits into a toaster, and stores more neatly in a bread box. Loading an oval basket takes slightly more technique, because the dough has to be shaped and tensioned evenly along its entire length.

Most experienced bakers eventually own both shapes. If you can only choose one, pick the shape that matches how you actually eat bread. For sandwiches and toast, go oval. For sharing and presentation, go round.

Size: Matching the basket to your dough weight

Proofing basket size is measured by diameter for round baskets and by length for oval baskets. The size you need depends on how much dough you typically mix. An 8.5 inch round basket holds about 1 to 1.5 pounds of dough. A 9 inch round basket holds about 1.5 to 2 pounds. A 10 inch oval basket holds roughly 2 pounds in a batard shape.

If your dough is too small for the basket, it will spread during proofing and produce a flat loaf. If your dough is too large, it will overflow the basket and stick to the liner or cover. Match the basket size to your typical recipe yield for the best results.

As a general rule, a dough weight of 500 grams (about 1.1 pounds) fits an 8.5 inch basket, 750 to 900 grams (1.7 to 2 pounds) fits a 9 inch basket, and 900 to 1,000 grams (2 to 2.2 pounds) fits a 10 inch oval basket. These are guidelines, not hard rules, and personal preference plays a role.

Liners: When to use them and when to skip them

A linen or cotton liner sits inside the basket between the rattan and the dough. Liners make cleanup easier, prevent sticking on rough or new baskets, and produce a smooth crust without the spiral pattern. They are also washable, which matters if you bake frequently.

The downside of a liner is that it blocks the spiral pattern, which is half the visual appeal of a banneton. Liners can also wrinkle, and those wrinkles imprint into the dough. If you use a liner, look for one with an elastic top that stays taut across the basket rim.

Skip the liner when you want the spiral pattern, when your basket is well seasoned, and when you are confident in your flouring technique. Most bakers use both approaches depending on the loaf.

Care and maintenance

Rattan bannetons need basic care to last. After each use, tap out the loose flour, brush the interior with a dry pastry brush, and let the basket air dry completely before storing. Never submerge a rattan banneton in water unless absolutely necessary, and never put it in the dishwasher. If you must wash it, use cool water, minimal soap, and dry it immediately in a well-ventilated spot.

Store baskets in a dry, ventilated place. Avoid sealed plastic bags or closed cabinets in humid climates, because trapped moisture grows mold quickly on rattan. A mesh bag or open shelf works well. Every few weeks, give the baskets a brief sun exposure to keep them fresh.

Season a new rattan basket by dusting it heavily with rice flour, letting it sit overnight, and tapping out the excess. Repeat this two or three times before your first bake. The flour fills the microscopic gaps in the weave and builds up a non-stick layer that improves release over time.

If you ever get mold on a rattan basket, scrub it with a stiff brush and a mild vinegar solution, then dry it thoroughly in direct sunlight. The UV light kills residual mold spores. Once the basket is fully dry and smells clean, it is safe to use again.

FAQs

Conclusion

The best proofing baskets turn unpredictable sourdough bakes into repeatable successes. Our top pick is the Kook 9 Inch Round Banneton Set of 2 for its consistent performance, clean spiral pattern, and reliable build. The Superbaking set is the best overall value with its polished rattan and helpful app guidance, and the Saint Germain Bakery basket is the smartest budget buy we tested in 2026. Whatever you choose, pair it with proper flouring technique, keep it dry between uses, and your banneton will pay for itself in better loaves within the first month.