How to Use and Care for Your Banneton: The Complete Guide

Baking is an art, and like any great artist, you need the right tools to bring your vision to life. The banneton is one of those essential tools that not only helps shape your dough but also enhances the quality of your bread. Whether you’re a seasoned baker or just starting your sourdough journey , understanding how to properly use and care for your banneton is key to achieving beautiful, rustic loaves every time. In this guide, we’ll walk you through everything you need to know to ensure your banneton serves you well for years to come.

After you’ve completed your stretch and folds or coil folds and reached the end of bulk fermentation, it’s time to transfer your dough to a banneton for its final proof. This stage can happen as a cold proof in the fridge or at room temperature, depending on the flavour, texture, and timing you want for your loaf.

Regardless of whether you use a liner or not, proper flouring is essential because dough will stick to almost anything if not properly dusted.

If you choose to use a cloth liner inside your banneton, you still need to dust the liner thoroughly with a 50/50 blend of rice flour and regular flour. Liners alone do not prevent sticking. You must create a proper flour barrier between the dough and the liner (or the banneton itself) to ensure your dough releases cleanly after proofing.

Trust me, if you skip this step, the dough will stick so badly that your loaf will take forever to release, and when it finally does, it will come out misshapen and deflated.

The only exception is if you use disposable hair nets, like the ones used in commercial kitchens to cover hair. These fine mesh hair nets, easily found on Amazon or in food supply stores, are naturally non-stick. If you proof your dough in a hair net, you don’t need to dust it with flour at all because the dough will release easily every time.

Just like your banneton, cloth liners need regular cleaning. Any leftover flour and dough residue will eventually harden, dry out, and turn rancid, affecting both the aroma of your banneton and the flavour of your bread. To keep your liner fresh:

• Hand wash the liner in cold water, avoiding detergent.
• Allow it to air dry completely before using it again.
• Avoid fabric softeners or high heat, as they can weaken the natural fibres.

If you prefer to proof your dough directly in the banneton, dust the inside thoroughly with a 50/50 mix of rice flour and bread flour.

For the most even coverage, use a small hand sifter to lightly coat the inside of the banneton, including the sides and bottom. This creates a protective barrier between the dough and the basket, ensuring your loaf releases easily when it is time to bake.

This method is how you achieve the classic circular ridges seen on artisan loaves in bakeries. Those beautiful spirals come directly from proofing in a well-dusted banneton without a liner.

This method is how you achieve the classic circular ridges seen on artisan loaves in bakeries. Those beautiful spirals come directly from proofing in a well-dusted banneton without a liner.

Once you have turned out your dough and your bake is underway, it is important to fully dry your banneton before storing it. Proper drying helps prevent mould, odour, and damage to the natural materials.

After each use, stack your bannetons upside down, ensuring they don’t stack into one another; the bannetons should be spaced apart, allowing air to circulate freely around them. This airflow helps any remaining moisture evaporate. If your banneton feels damp after use, place it in open air in a well-ventilated spot until it is fully dry.

You can also place your banneton outside in direct sunlight for a short period. Sunlight not only helps wick away moisture, but it also has natural antibacterial properties that help reduce bacteria from contact with sticky dough. Many traditional bakers, including our ancestors, relied on the cleansing power of the sun to help keep their bannetons fresh between bakes.

Never pack away or stack bannetons until they are completely dry. Trapped moisture will lead to mould or unpleasant smells, and over time it could weaken the structure of the basket itself. Proper drying is one of the most important steps in caring for your banneton and protecting it for future bakes.

If you love adding blueberries, cranberries, raisins, or other fruits to your dough, you’ve likely noticed how easily they can leave stains inside your banneton. These juicy ingredients bring beautiful flavours and colours to your bread, but they can also leave permanent marks on the surface.

While stains do not affect how well your basket performs, they can be difficult to remove — and for some bakers, they take away from the clean, natural look of a well-maintained tool.

To protect your banneton when working with fruit-filled dough, you can:

• Line it with two or three layers of cloth to create a thick protective barrier between the dough and the basket.
• Use a well-fitted cloth liner that you can easily wash after each bake.
• Generously dust the cloth or basket with your 50/50 mix of rice flour and bread flour , which creates another light barrier to help prevent juices from soaking in.

If a stain does happen, it is mostly cosmetic. It will not affect how your banneton supports your dough, and in many ways, these marks become part of its story and a record of the beautiful loaves you have created.

To minimize staining, avoid leaving heavily fruit-filled doughs in the basket for long periods. If you are using a cloth liner, you can remove it immediately after proofing your dough and wash it to remove any fruit residue.

If you prefer to proof your dough directly in the banneton , once you’ve removed the dough, allow the banneton to fully dry . Once dry, you can gently brush away any dried bits of fruit or dough using a soft, dry brush. Avoid using water, as rattan can absorb moisture, which could lead to mould or weaken the structure over time.

Some bakers embrace these marks as part of their banneton’s story and a record of the loaves they’ve created. Other bakers prefer to keep a dedicated banneton just for enriched or fruit-filled doughs to preserve their primary baskets for leaner breads.

When choosing a banneton, the material plays a key role in both functionality and care requirements. Traditional bannetons are made from natural cane, but there are several other materials available, each with their own benefits and challenges.

Cane bannetons, made from hand-shaped strips of rattan, are prized for their lightweight feel and beautiful spiral patterns. These natural baskets allow for excellent airflow, which helps the dough develop a thin skin during proofing. That skin is what gives your sourdough its characteristic shape and helps with scoring before baking.

Not all cane bannetons are created equal. There is a noticeable difference between bannetons produced in Vietnam and those made in China. Through experience, we have found that the best quality bannetons come from China. Our trusted supplier only provides premium bannetons made with:

• Stainless steel nails for durability
• Fully air-dried rattan to prevent warping and mould
• No fungicides or harsh chemicals, ensuring the bannetons are safe to use with your dough

These details matter when choosing a banneton, because they directly affect both the longevity of the basket and the quality of your bread.

Wood pulp bannetons are made from compressed natural fibres, typically spruce pulp, pressed into solid shapes using heat and pressure. Most high-quality wood pulp bannetons are made in Germany, where they are crafted with precision and designed to last for many years when properly cared for.

These bannetons are denser and heavier than cane, so handling them requires a bit more effort, especially if you are working with multiple loaves. They are also more expensive than cane bannetons, which means proper care is essential. If a wood pulp banneton develops mould, it can be difficult or even impossible to fully clean, making it a costly item to replace.

The surface of wood pulp bannetons is smooth yet slightly porous, which helps them resist sticking when properly floured. They do not produce the spiral pattern that cane bannetons are known for, but they hold moisture well, making them excellent for maintaining dough hydration during proofing.

Some bakers prefer wood pulp for high-hydration doughs or enriched doughs because the smooth surface is less likely to tear delicate gluten structures.

In addition to cane and wood pulp, some bakers experiment with non-traditional containers for proofing dough. While these alternatives can work in a pinch, they do not always offer the same breathability or performance as natural materials.

• Plastic bowls are inexpensive and easy to clean, which makes them tempting for beginner bakers. However, plastic does not allow the dough to breathe, meaning moisture stays trapped against the dough’s surface. This can lead to a wetter dough skin, making scoring more difficult and resulting in a less developed crust.

• Rope baskets, typically made from cotton rope, are sometimes used for a more rustic, decorative look. While they can work if properly lined and floured, they do not naturally wick moisture away like cane or wood pulp. They are mostly chosen for aesthetics rather than functionality.

• Silicone molds are the least common option for proofing sourdough. While silicone is naturally non-stick and easy to clean, it is also flexible, which means it does not provide the same firm side support that traditional cane or wood pulp bannetons offer. Some bakers have found that this flexibility can be a disadvantage, especially when working with high-hydration doughs, which need side support to help them maintain their shape as they proof. Most sourdough bakers stick to rigid proofing baskets made from natural materials.

A banneton is more than just a tool. It becomes part of your baking rhythm, holding and supporting each loaf as it rises. With proper care, your banneton will serve you through countless bakes, gradually developing its own story with the gentle flour dusting, the marks left behind by fruit-filled doughs, and the memories of every loaf you have lovingly crafted.

Whether you choose cane for its classic spirals, wood pulp for its sturdiness, or explore alternative options, the care you give your banneton will shape your baking experience. It is one small way to honour the slow beauty of sourdough baking.

Explore our collection of premium bannetons, carefully sourced to meet the highest standards, including stainless steel nails, fully air-dried rattan, and absolutely no fungicides. Whether you need a round 9-inch banneton or a versatile 10-inch oval, we have the perfect proofing basket to support your sourdough journey.