A banneton (proofing basket) shapes a wet dough during its final rise and, if it is rattan, wicks moisture and leaves the signature spiral pattern on a boule. Match the shape (round vs. oval) to the loaf you actually bake, and flour it well, unlined rattan will stick to a wet dough otherwise.
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Saint Germain Bakery
A well-reviewed starter banneton that typically bundles a liner and a dough scraper, good value for a first sourdough setup. Rattan needs a generous dusting of flour or rice flour or it will stick.
Made Terra
Oval shape suits batards and sandwich-style loaves rather than round boules, buy the shape that matches your loaf, not the other way around. Same rattan-stick caution as any unlined basket.
Mia Bakery Supply
A two-basket set covers both loaf shapes without buying twice, reasonable value only if you actually bake both shapes regularly. Skip it if you only ever make one.
Wisdom Mother Nature
A cloth-lined rattan option, the liner removes most of the sticking risk that comes with bare rattan, at the cost of a slightly less defined spiral pattern on the finished crust.