How to Use and Care for a Banneton
Prepare a new proofing basket, flour it so dough releases cleanly, pick a size for your loaf, and clean and dry it to prevent mold.
A banneton, or proofing basket, holds shaped dough during its final rise. The basket supports a soft dough so it rises upward instead of spreading, and the surface wicks away a little moisture so the skin dries slightly, which makes scoring easier and helps the loaf hold its shape when turned out.
Baskets are made from rattan cane, wood pulp or plastic, with or without cloth liners. Each needs a slightly different routine, but the rules are similar: flour well, keep it dry, and never put it away damp. This guide covers preparing a new basket, choosing a size, releasing dough cleanly and long-term care.
Key points
- Rice flour, or a mix of rice and wheat flour, stops dough from sticking far better than wheat flour alone.
- Choose a basket sized to your dough weight; too large a basket gives a flat loaf.
- Brush out leftover flour after each use and let the basket dry completely before storing.
- Linen liners give a smooth surface; bare rattan leaves the classic spiral pattern.
Types of basket
Rattan cane baskets have ridges that leave a spiral flour pattern on the crust. They are sturdy and breathe well. Wood pulp baskets are smooth, light and absorbent, and they release dough easily once seasoned. Plastic baskets are easy to wash but do not absorb moisture, so the dough surface stays wetter.
Many baskets come with a fitted cloth liner. Liners make cleaning easier and give a smooth crust with no ridges. A clean kitchen towel inside a bowl does the same job if you do not have a basket.
Choosing a size
The basket should hold the dough snugly with room to rise by about a third. A round basket of 22 to 23 cm (8½ to 9 inches) suits roughly 750 to 1,000 g of dough, which is a loaf made with about 450 to 600 g of flour. Oval baskets around 25 to 28 cm (10 to 11 inches) long fit a similar weight shaped as a batard.
Match the basket to the pot or stone you bake on. A long oval loaf will not fit in a small round Dutch oven.
- Under 750 g dough: 20 cm (8 inch) round or small oval
- 750 to 1,000 g dough: 22 to 23 cm round or 25 to 28 cm oval
- Large loaves over 1 kg: 25 cm (10 inch) round or a long oval
Preparing a new basket
A new rattan basket benefits from seasoning. Mist it very lightly with water, then dust it generously with flour and tap out the excess. Let it dry overnight. This builds a thin flour layer in the grooves that helps the first loaves release.
Before each use, dust the basket with rice flour or a 50/50 blend of rice and wheat flour. Rice flour has no gluten and absorbs little water, so it does not turn sticky against wet dough the way wheat flour does.
Proofing and turning out
Place the shaped dough seam side up in the floured basket so the smooth top faces down. For an overnight cold proof, cover it with a reusable bag or a shower cap to stop the surface drying too much in the fridge.
To unmold, lay parchment over the basket, set a peel or plate on top, and flip everything over in one motion. Lift the basket straight up. If an area sticks, tap the basket rim gently rather than pulling, and use more rice flour in that spot next time.
- Seam side up in the basket, seam side down when baked
- Cover for cold proofing; leave uncovered only for short room-temperature proofs
- Score immediately after turning out, while the dough is cold and firm
Cleaning, drying and preventing mold
After each bake, knock out the loose flour and brush the basket with a stiff dry brush. Do not wash rattan with soap and water routinely; soaking can warp the cane and the moisture invites mold. If dough has stuck, let it dry completely, then brush it out.
Dry the basket in a warm, airy spot for several hours before storing it, or place it in an oven that has been switched off and is only warm to the touch. Store it uncovered so air reaches it. If you see fuzzy mold, discard flour and dough residue, scrub the basket with hot water, dry it thoroughly in a warm place, and replace it if mold returns.
Common questions
- Why does my dough stick to the banneton?
- The usual causes are wheat flour instead of rice flour, a basket that was not fully dry, too long an uncovered proof that let the dough surface turn wet, or very high-hydration dough. Use more rice flour, especially in the grooves, and keep the basket dry.
- Should I wash the cloth liner?
- Shake out the flour after each use and wash the liner occasionally in hot water, then dry it completely. Leftover flour paste in a damp liner can mold quickly.
- Can I use a banneton for yeasted bread as well as sourdough?
- Yes. Any free-form loaf benefits, including yeasted country breads and rye loaves. The routine for flouring and cleaning is the same.
About this page
Written and reviewed by the BakedAI editorial team. Last reviewed . This is general educational guidance, not professional or medical advice.