If you’re serious about sourdough, you’ve probably heard of a banneton basket. These proofing baskets help shape dough while it rises, giving loaves their signature ridges and structure. Whether you’re a seasoned baker or just starting out, understanding how to use, care for, and even repurpose a banneton can make a big difference in your baking routine.
In this post, we’ll cover: How to use a banneton for sourdough
In a series of posts, watch for Banneton Materials, How to Ruin a Banneton and Other Things You Can Do with a Banneton
Before a Banneton will be interesting, you need a sourdough starter. If you don’t have one right now, we can fix that with Fox Park Sourdough
Let’s dive in!
How to Use a Banneton for Sourdough
A banneton is designed for the final proofing stage of sourdough bread. The baskets appeal to the artistic piece of our mad scientist cooking. No matter what the design, bannetons are decorative as well as useful.
There are many banneton shapes and patterns to choose from. 
Choosing your favorite is part of the sourdough fun. I am sometimes torn about which shape to choose. Will the oblong one work better for me today? Or should I pick up the round one. What fun to make TWO loaves, one for each shape. The different shapes inspire more decorative loaf tops using the lame.
Prepare Your Banneton
If your banneton is brand new, it needs to be ‘seasoned.’ You can use a light coating of flour to prevent sticking. Using a mixture of rice flour and all-purpose flour can get you an effective ‘season.’
What if there is a liner? Dust that liner with a very light coating of flour before using. The liner will let you create a smoother crusts on the bottom and sides of your loaf. Removing the liner will give your loaf a more defined pattern. Both ways work well. The liner helps protect your banneton and your loaf. The liner may help you get the loaf into the baking container without as much sticking.
Place the Dough into the Banneton
Choose the banneton. Usually bannetons are available in round or oval shapes. Shaping to match your banneton will let the loaf expand naturally to fit the banneton. After shaping your dough into a tight round or oval, place it seam-side up in the banneton. Seam-side up can seem counterintuitive as we begin. But the dough will be flipped to put in the baking pan. Seam-side up in the banneton will put the seam on the bottom of the baking pan where it belongs without as much risk for a mess.
Lightly dust the top with flour to prevent sticking when you invert it.
Cover and Proof
Cover the dough with a clean towel or plastic wrap to prevent drying out. The cover should be loose, but will keep drafts off of your loaf as it rises. The yeasts that are working to make the loaf are confined under the towel and can concentrate on their job…rising.
Let it rise at room temperature for a few hours. Usually the loaf should be double in size. Double is enough. More than double could make a looser loaf that is more difficult to transfer into the baking pan. Another option is to refrigerate overnight. The extra time will help the flavor increase.
Unmolding Without Deflating
When ready to bake, gently flip the banneton over onto a floured surface or directly onto your baking stone or Dutch oven. I would recommend a ‘rolling flip’ to get the dough out of the banneton and onto the baking pan or stone. The loaf is still in an artisan shape with lots of top crust. This extra turning can deflate your loaf if you’re even a little rough with it. It won’t have time to recover. Gentle handling helps avoid a baking wreck.
Tap the bottom of the banneton VERY lightly if the dough sticks, but avoid pulling on it to prevent deflating. We already talked about the deflate wreck.
Your banneton can be a partner in getting that special sourdough loaf on the table. Your lame blade or extra sharp knife make the delicate patterns on your loaf as the dough takes on the shape of the banneton. It becomes a delicious art form from your kitchen.