Brotform and Banneton

.. is for unlined. You can always drape linen in a brotform to achieve the same effect as a lined banneton.

The best of both worlds :)

For sizes, I prefer the slightly bigger forms as the can generally hold smaller amounts of dough without any problems, as well. This works better in the round shapes, but as long as the dough size isn't too low below the designed volume, it'll work in most shapes.

I bake for only the two of us—my wife and me.

I generally use 430-450g (about a pound) of flour per loaf and the smallest round Brotformen I have are about 20cm (8 inches) in OUTSIDE diameter. This is perfect for my rye breads and my sourdough No-Knead  breads. If they bulge over the top during final proofing, which is rarely, I'm very happy!

The only reason to use the Brotform, for me, is to get the lovely pattern and I seem to get more of the 'effect' in the smaller baskets. 

Seki's point is well-made, though, if you want to line the Brotform with linen to make a 'banetton'. You can go to the next larger size and be happy. It depends a lot on your recipe/formula. I have larger (round, oblong and oval) Brotformen for when I want make attractive presents of rye bread for friends, but the smallest ones get the most use in our house.

Best,

copyu