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Caring for your bannetons

Conditioning bannetons

New bannetons are not ready for use until they have been conditioned for a couple of uses. They work best with a thin build-up of flour and moisture. This helps to mediate moisture and providing a good surface to retain dusting flour. The dough will rise well and leave the banneton smoothly before baking. You can condition your banneton as follows:

1.   Use a spray gun to lightly mist inner surface of the banneton with water.

2.   Dust the banneton with flour (rice or wheat flour).

3.  Gently tap back of the basket to remove the excess flour and allow it to dry.

Ideally a very thin layer of flour will stick to the cane. This is the beginning of your flour and moisture build up.

Preparing bannetons for daily use

1.   Gently sweep inside of the basket with a clean soft brush, or with your hand to remove any loose particles of wood pulp or dust.

2.   Coat inside of the basket generously with rice or wheat flour or better mixture of both, this keeps the dough from sticking to the basket.

3.   When your bread dough is ready for shaping and final proof,  place your dough piece gently into the dusting flour and gently rock it round so that majority of the surface picks up a fine coating of flour.

4.   Place the dough seam side up carefully into your prepared proving basket, you may cover any wet-looking area with a fine layer of dusting flour in the basket.

5.   Leave dough in the basket till it finishes rising, fermented to fit the basket and fully proved and ready to bake.

6.   Finally, grip the basket with both hands, spreading your fingers across the risen dough, gently but quite quickly, turn the basket upside down, using your fingers to break the ‘fall’ of the dough piece onto the baking tray or peel. Slash the dough quickly with a sharp blade as appropriate and place it in the oven.

7.   Enjoy the beautifully baked bread.

Cleaning your basket

After each use, shake and brush out the excess flour with a dedicated bristle burh (soft one). Let your Brotform air dry thoroughly, store your banneton in a light well ventilated spot.

When to rinse the basket ?

Rinse it only when required. Occasionally, after many uses, the build up of flour /moisture may become thick and crusty and start to look scaly rather than smooth. By this time you may even have excessive mould build up so you can scrub (washing-up brush) your banneton in cool tap water (no soaps!) and leave it to dry in the sun. Professional bakeries wash their bannetons every 6 months to 2 years, depending on usage and how regularly (if at all!) they brush them out.


Ø  Please do
not soak the banneton or use it in the oven for backing.

Ø  To prevent
accidental injury by the bread lame, please store it in a place out of

reach of children.

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