And How to Avoid It!!
Bannetons are a baker’s best friend when it comes to achieving beautifully shaped, artisanal and rustic loaves. The bannetons are close to being my favorite gear for sourdough. These baskets make my heart warm with their attractive, artful appearance on my shelves.
But while these proofing baskets are durable, they can be easily ruined with improper care. If you want to keep your banneton in top shape for years to come, avoid these common mistakes—and follow the simple solutions to keep it in great condition. We all want to take good care of these beautiful tools and companions for our sourdough.
Let’s discuss a few ways that a banneton can be ruined and how to avoid it.
1. Skipping the Seasoning Process
A brand-new banneton may look ready to use, but skipping the seasoning process can lead to a sticky disaster. Bannetons and soft, sticky sourdough ‘dough’ make careful partners. Without a protective flour coating, your dough will cling to the basket and tear, ruining the structure of your loaf. The tearing would ruin the precious banneton. If not right away, the lifespan of your banneton would be shortened.
Solution: Lightly dust your banneton with rice flour before the first use. Over time, a natural flour coating will build up, creating a non-stick surface. Rice flour works best because it repels moisture and doesn’t clump like wheat flour. A light spray of water, just before dusting the banneton with flour.
2. Using Too Much Water
Bannetons are typically made from rattan or wood pulp, both of which are highly absorbent. If soaked, they can trap moisture, leading to mold growth and structural damage. Bannetons can be made of silicone or rope. The rattan, wood, and rope are vulnerable to moisture. A liner in your banneton can help make clean-up minimal, saving your banneton.
Solution: Never wash your banneton with water. Instead, use a stiff brush to remove excess flour after each use. If it does get wet, dry it thoroughly before storing. A quick session in a low-temperature oven (200°F for 30 minutes) can help eliminate excess moisture. If you have to use water to clean the banneton, try using spot cleaning with a spray bottle and damp cloth. Sourdough is impressive “glue”, but it will also roll off any surface if it is a little damp. Getting the sticky dough rolled off as soon as you remove the loaf, before the dough spot can dry and become firmly attached.
3. Neglecting to Clean Properly
While a banneton doesn’t need frequent washing, letting too much old flour build up can lead to stale odors, off flavors, and even attract pests. Here’s where a liner for the banneton can be your friend. You should still clear the old flour, but there will be very little which gets through the liner.
Solution: Tap out excess flour after each use and give it a thorough brushing with an extra toothbrush. A toothbrush will be effective, but not too fierce on the banneton surface. If mold appears, drying the banneton in a low-temperature oven (200°F for 30 minutes) can help kill spores and prevent further growth.
4. Storing in a Humid Environment
Bannetons need to breathe! Storing them in a damp or enclosed space can lead to mildew, unpleasant smells, or even mold growth. Bannetons are presented as stackable, but this won’t be the best choice. Another option is to place a paper towel between each basket. I use a towel between stacked layers of bannetons or bread pans.
Solution: Store your banneton in a dry place with good air circulation. Some bakers keep theirs in the oven (when not in use) to ensure a dry environment. Give yourself some sort of tag so you remember to remove the bannetons before turning the oven on for the next pan of cookies. If humidity is a concern, placing a small packet of silica gel nearby can help absorb excess moisture. Another opportunity for a paper towel between layers
5. Trying to Bake in It
It may seem obvious, but a banneton is for proofing—not baking. Rattan and wood pulp are not heat-resistant, and exposing them to high temperatures can scorch the material or even cause a fire. Silicone or rope bannetons aren’t baking utensils either.
Solution: Always transfer your dough to a baking stone, Dutch oven, or sheet pan before baking. If you’re looking for a baking vessel, opt for cast iron, ceramic, or steel. A faithful casserole dish will make a lovely rustic loaf. I use mine all the time. 
And here’s another chance to use your layer cake pans.
Keep Your Banneton in Top Shape
A well-maintained banneton can last for years, helping you achieve perfect loaves time and time again. By avoiding these common pitfalls and following these simple care tips, your proofing basket will remain a reliable tool in your sourdough journey! Your banneton has a chance to become a faithful friend with a long life, just as your sourdough starter can. Maybe you should plan anniversary parties for your sourdough equipment and starter!
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