A good proof can make or break a loaf, and the banneton is the tool that gets you there. It holds your shaped dough while it rises, wicks away a little surface moisture for a crisper crust, and presses that signature spiral into the top.
This is your complete guide to using one of the great sourdough essentials: what a banneton proofing basket actually is, how to prep it, whether to use a liner, and how to use, clean and store it so it lasts for years. Get this right and you'll turn out perfectly proofed sourdough loaves every time.
In this guide
- What a banneton is (and why it matters)
- How to prep your banneton
- Using a liner
- How to use it for proofing
- How to clean it
- How to store it
- Common banneton mistakes (and how to avoid them)
- Banneton FAQs
New here? Grab the Oval Banneton with Cloth Liner, start with the Complete Sourdough Starter Kit, brush up on kneading, folding and stretching, or jump to our Sourdough Bread Recipe.
What a banneton basket is (and why it matters)
A banneton basket, or proofing basket, is a small basket usually made from rattan that is used to hold the shape of sourdough bread. Without a shaping container, like a basket, sourdough will lose its shape and will spread out during the proofing stage.
You may be wondering: why not just use a bowl? Banneton baskets are purpose-built shaping containers for artisanal bread that allow the dough to breathe during the proofing process.
If you've ever noticed the artisanal spiral pattern you often see on sourdough loaves in bakeries and cafes, this is because of banneton baskets. The rings around the basket imprint the pattern onto the dough while it proofs, giving it that signature spiral.
While banneton baskets come in various shapes and sizes, the most popular are oval and round, as this is usually the shape bakers prefer their sourdough. But that doesn't mean you can't find other shapes, like triangular or heart-shaped, if you want to showcase your creativity.
Not sure which shape or material to choose? See our guide on which banneton to use.
How to prep your banneton
For bakers who have never used a banneton, or have upgraded to a new one, there are a few things you can do to get the best results every time.
While some banneton baskets come with a liner, like this Oval Banneton, you can use your basket without one by following these simple steps:
- Wash it before first use and allow it to fully dry.
- Make sure all the labels are removed.
- Lightly mist the banneton with filtered water.
- Lightly dust the inside with rice flour, working it into all the grooves, then let it dry.
- Once dry, tap out the excess flour over the bin to reduce the mess.
Once your banneton is prepped, you're ready to pop in your dough for proofing.
Why rice flour? It's the trick that stops your dough sticking. Rice flour doesn't soak up moisture the way wheat flour does, so it stays powdery against the dough and lets your loaf release cleanly. A 50/50 mix of rice flour and plain flour works well too.
Using a banneton liner
If you prefer to proof your sourdough with a liner inside your banneton, you won't need to dust the banneton with flour.
You will, however, need to lightly coat the liner with flour (rice flour works best here too) before popping in your dough, to stop it sticking to the fabric.
The easiest way is to rub the flour all over the liner, really working it into the fabric so it becomes non-stick.
Banneton liners sit inside the banneton with the dough resting on top, which means your loaf won't pick up the signature spiral pattern and will have a smooth finish instead.
The upside: with a smooth surface you can unleash your inner artist and score your own intricate designs after proofing.
You don't need to wash your liner after every use, so long as it's not covered in sticky dough. Just shake it out and let it dry thoroughly before storing it with the banneton. If you do give it a wash, wash it separately from your clothes so they aren't marked by the flour.
How to use your banneton for proofing
Banneton proofing baskets are simple to use. Once it's prepped, following the steps above, it's ready to hold your dough.
Place the shaped sourdough into the banneton seam side up, meaning the smooth top of the dough sits on the bottom of the basket. That way the top will be facing up when you flip the dough out onto baking paper after proofing.
Once the dough is in, you can lightly sprinkle a little flour around the edges if you feel the need. That helps if the dough is particularly sticky, but if it's been shaped well you shouldn't need much.
Now leave the dough to proof, either at room temperature or overnight in the fridge. Your loaf is ready to bake when it's risen by around a half and springs back slowly when poked, leaving a small dent.
How to clean your banneton
When caring for banneton baskets, the main thing is to keep them from holding too much excess flour. You don't need to wash them after each use unless there's sticky dough inside.
Once your loaf is in the oven, bang the banneton over a bin to release the excess flour. A paint brush or other stiff bristle brush makes it easy to dislodge flour from the grooves.
Once the excess is out, let the banneton air dry before putting it away. Don't store a banneton in a plastic bag, as it traps moisture and encourages mould, even when you think it's well dried out.
Generally, that's all the cleaning a banneton needs. But if you have a heavy build-up of flour or some stuck-on dough, rinse it under cold water and use a stiff bristle brush to work the dough and flour free.
Once clean, pat it with a dry towel so it's just damp, then leave it somewhere warm with good air circulation, like the kitchen benchtop, to fully dry out.
How to store your banneton
As above, store your clean banneton somewhere warm with good circulation so it can fully dry out, which keeps mould at bay.
Once dry, I often store mine on top of a kitchen cupboard or the fridge, where there's plenty of open air.
Baker's tip: popping your bread proofing baskets in the oven for 45 minutes at 130°C will destroy any mould that's formed. The mould and flour residue brush out more easily afterwards too, leaving you with a clean, dry banneton.
Dealing with a musty or spotty basket? Here's how to clean and prevent mould in your banneton.
Common banneton mistakes (and how to avoid them)
Most banneton trouble comes down to a handful of easy-to-fix habits. Here are the ones that catch bakers out most often, with the simple fix for each.
- Not flouring enough. A light mist and a dust of flour isn't optional, especially on a new basket. Skip it and your dough will weld itself to the rattan. Work the flour right into the grooves before every proof while the basket is still breaking in.
- Reaching for plain wheat flour. Wheat flour soaks up moisture and turns gluey against wet dough. Rice flour stays powdery and lets the loaf release cleanly, so it's the one to keep beside your bannetons. A 50/50 rice and plain flour mix does the job in a pinch.
- Putting the dough in seam side down. Shaped dough goes in seam side up, so the smooth top sits against the basket. Get it the wrong way round and the seam ends up on top of your baked loaf, splitting in odd places.
- Storing it damp or sealed in plastic. Trapped moisture is exactly what breeds mould. Let the basket air dry fully before it goes away, and never seal it in a plastic bag, even when it feels dry.
- Over-proofing on the bench. Leaving dough at warm room temperature for too long lets it rise past its best, so it spreads and tears instead of springing in the oven. Watch the dough, not the clock: it's ready when it has risen by about half and springs back slowly when poked.
Banneton FAQs
Do I need to wash a new banneton before using it?
Give it a quick wash, peel off any labels, and let it dry fully before the first proof. After that you rarely need to wash it again. A good dust-out over the bin is usually all it takes.
What flour stops dough sticking to a banneton?
Rice flour is the baker's secret. It doesn't absorb moisture like wheat flour, so it stays powdery and lets the loaf release cleanly. A 50/50 rice and plain flour blend works well too.
Can I use a bowl instead of a banneton?
You can in a pinch, lined with a well-floured tea towel, but a bowl won't wick moisture from the surface or give you that crisp crust and spiral pattern. A purpose-made banneton holds the shape far better, which is half the battle with sourdough.
Why does my dough keep sticking?
Almost always too little flour, the wrong flour, or a basket that's still new. Mist lightly, dust well with rice flour into every groove, and give a new banneton a few bakes to break in. If sticking persists, a well-floured liner is a reliable fix.
How do I stop my banneton going mouldy?
Dry it fully after every use and store it somewhere airy, never sealed in plastic. If mould does appear, our guide on cleaning and preventing mould in your banneton walks you through it.
Can I proof sourdough in the banneton in the fridge?
Absolutely, and plenty of bakers prefer it. An overnight cold proof is more forgiving than the bench, builds more flavour, and makes scoring easier. Just cover the basket loosely so the surface doesn't dry out. Our sourdough bread recipe walks through both methods.
Now you know how to use, clean and store your banneton proofing basket, you can stock up on your bannetons and proofing baskets by exploring our online range. If you're new to baking, our complete sourdough starter kit includes everything you need to bake your first loaf, or grab some inspiration from our Sourdough Stories blog.
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