A beautifully ridged loaf begins before the oven door opens. A proofing basket supports shaped dough during its final rise and can leave a pattern on the surface. It is a temporary support, not normally the vessel in which the bread bakes.
King Arthur Baking’s guide to proofing baskets explains common basket styles and preparation. The useful choice is one that fits the dough quantity and loaf shape you actually make, rather than the most decorative basket on the shelf.
Prepare the release surface
Before adding dough, follow the basket manufacturer’s preparation instructions. Flour the surfaces that will contact the dough, including the folds of a liner if you use one. A liner changes the pattern and can simplify handling; it does not remove the need to prepare for release.
Use a light, even coating rather than leaving a heap at the bottom. Keep notes about the flour used and the dough’s hydration. If a loaf sticks, changing several things at once makes the next result harder to interpret.
Plan the turn-out before proofing ends
Have the receiving surface ready and understand which side of the loaf should face upward for your recipe. Support the basket during the turn so the dough drops a short, controlled distance. If it catches, stop and release the stuck area gently instead of repeatedly shaking the whole loaf.
Move the dough to the baking setup specified by the recipe. Do not put a cane or ordinary wooden proofing basket in the oven unless its manufacturer explicitly identifies it as suitable for that use.
Afterward, remove loose flour and let the basket dry thoroughly according to its care directions. Store it where moisture cannot remain trapped. Your next loaf benefits more from a clean, dry, consistently prepared basket than from a perfect spiral on the first attempt.