It's 9 inches, which is supposed to be appropriate for a 1-2 pound loaf.
I tried it out tonight. The bread is nothing special. It's kind of PR's BBA French bread, without the pre-ferment, but with some whole wheat flour, and with some adjustments to the salt and yeast that might not have been the best idea. Whatever. It's a reasonable mixture of flour, salt, yeast, and water.
I'm really pleased with the look of this loaf. The ridges of the banneton came through nicely. And my scoring opened up well. I haven't baked a hearth bread with commercial yeast in ages; it really seems to give a dough that's so much easier to work with, which is I think why the scoring is better.
Hannah also got me a dough scraper, which is super useful. She's the best!
what's the commercial yeast difference? also, i am the best. this is true.
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