How to Clean and Care for Your Banneton
A good banneton can last for years of baking, but only if you look after it the right way, which is probably not the way you'd treat the rest of your kitchenware. The number one mistake new bakers make is washing it. Here's how to keep your proofing basket clean, dry and dough-free for the long haul.
The golden rule: keep it dry
Never wash your banneton with water, and never put it in the dishwasher. Soaking the natural wood pulp causes it to swell, lose its shape and become a breeding ground for mould. A banneton is one of the few kitchen tools that is cleaned dry, not wet. Get this one thing right and the rest is easy.
After every bake
Once you've tipped your dough out, a little flour and the odd scrap of dough will be left behind. Resist the urge to pick at it while it's damp. Instead:
- Let the basket air-dry completely so any stuck dough hardens.
- Once dry, brush out the loose flour and dried dough with a stiff brush, working with the grooves.
- Tap it firmly upside down to release anything that's lingering in the seams.
A dedicated banneton cleaning brush makes short work of this, with stiff bristles shaped to reach into the rings. For dusting fresh flour before your next bake, a flour broom keeps things light and even. You'll find both in our brushes collection.
Dealing with stubborn stuck dough
If dough has really worked its way in, let it dry fully first, then scrape it out gently with a bench scraper or a stiff brush. A handy trick is to pop the basket in the freezer for an hour, which makes dried dough brittle and easy to flick away. Never soak it to loosen dough, as that does more harm than the stuck dough ever would.
Preventing mould
Mould only takes hold when a banneton stays damp, so prevention is all about drying. After cleaning, leave the basket somewhere airy to dry fully before storing, and never put it away even slightly damp. If you bake in a humid climate, you can air it in the sun occasionally. Should you ever spot mould, brush off the affected area when dry and let the basket dry thoroughly in sunlight.
Storing it between bakes
Store your banneton uncovered or loosely covered in a dry, airy spot, not sealed in an airtight container or a damp cupboard where moisture can linger. Good airflow is what keeps it fresh between bakes.
When to re-flour and re-season
Over time the flour coating that stops dough sticking wears thin. If you notice dough beginning to catch, simply re-season: lightly dampen the inside, dust generously with rice flour, and let it dry overnight before the next use. Rice flour resists moisture and gives the most reliable non-stick layer.
The short version
- Never wash it or put it in water. Clean it dry.
- Let dough dry, then brush out flour and scraps.
- Freeze the basket to make stubborn dough brittle and easy to remove.
- Always dry it fully and store it somewhere airy to prevent mould.
- Re-season with rice flour when dough starts to stick.
A few minutes of dry care after each bake will keep your banneton shaping beautiful loaves for years.
