Banneton β€” Care & Use Guide

A banneton (or proofing basket) is where your shaped dough takes its final rise. It helps the loaf hold a nice tall shape instead of spreading flat, and it gives you that classic bakery look. Here's how to get the most out of yours.

Quick start

Using your banneton in 4 steps

1. Dust it. Coat the inside (or the liner) generously with rice flour.

2. Add your dough. Place your shaped dough in seam-side up, so the smooth side faces down.

3. Let it rise. Cover it and proof as your recipe says, on the counter or in the fridge.

4. Flip it out. Turn it gently onto parchment, and your loaf is ready to score and bake.

Before First Use

Seasoning your banneton

Seasoning just means building up a thin flour coating so dough doesn't stick. You only need to do this once, before your first bake.

  1. Lightly mist the inside of the basket with water. Just a fine spray, don't soak it.
  2. Dust it generously with rice flour, getting it into all the ridges
  3. Tap out the excess
  4. Let it dry completely, ideally overnight

Liner or no liner?

Your banneton comes with a linen liner. With the liner in, your loaf comes out smooth and the basket stays clean, which is a great choice for your first few bakes. Just dust the liner with rice flour each time. With the liner out, the rattan leaves that classic flour spiral on top of your loaf.

Why rice flour?

Rice flour doesn't soak up moisture the way wheat flour does, so it's far better at stopping sticky dough from gluing itself to the basket. Regular flour works in a pinch, but use plenty.

Cleaning & Storage

Never wash it with water

Rattan holds onto moisture, and a damp basket can grow mould. Keep water away from the basket itself.

After each bake

  • Let the basket dry out fully, ideally overnight
  • Tap out the loose flour
  • Brush away any dried bits of dough. A small cleaning brush works best, and dough comes off much easier once it's dry.
  • Shake out the linen liner, and hand wash it when needed. Let it dry completely before using it again.
  • Store everything somewhere dry with a bit of airflow

Common Questions

My dough is sticking.

Use more rice flour next time, and make sure the basket or liner is completely dry before you dust it. Very wet dough is also more likely to stick, so try the liner for a few bakes.

There's leftover flour stuck in the ridges.

That's normal, and it actually helps. A little flour build-up is what keeps future loaves from sticking. Just brush out any dough bits.

Can I put my banneton in the fridge?

Yes. Proofing overnight in the fridge is common. Cover the dough so it doesn't dry out, and let the basket dry fully afterward.

Ready to bake?

The kit guide has an easy first-loaf recipe that shows you exactly when your banneton comes in.

Open the kit guide β†’

Questions? Email us at info@harvestbaking.co, or ask fellow bakers in The Crumb Club. We read every message.

β€” Caleb