New · Featured tool
Sourdough Starter Manager
Log each feed, watch your starter rise in a 3D jar and record when it peaks. After two feeds it learns your own starter’s timing, so you know when it will be ready.
- See the rise against the clock
- Learns your starter’s peak time
- Free, no account needed
A banneton basket gives sourdough its shape during the final proof — the dough rises inside the basket, held in form by the coiled cane walls, then flips out onto a baking peel and into the oven. It is one of the most useful pieces of sourdough equipment, and one of the simplest. Here is how to choose, prepare, and use one.
Types of banneton
Cane (rattan) banneton The traditional option. Made from coiled rattan cane, it leaves the classic spiral flour pattern on the crust. Requires seasoning with flour over time. Durable — lasts years with care. Must not be washed with water.
Wood pulp (brotform) Smoother surface, no spiral pattern. Easier to release dough and clean. Can handle a light water rinse. A good choice for beginners or very wet doughs.
Bowl + tea towel A mixing bowl lined with a well-floured linen towel works as a free alternative. No pattern on the crust, but the proofing result is identical. Use rice flour on the towel to prevent sticking.
Choosing the right size
350g flour 8-inch round
500g flour 9-inch round
750g flour 10-inch round
500g flour 10-inch oval
750g flour 12-inch oval
When in doubt, go one size up. A banneton that is slightly too large is far better than one that is too small — overfilling causes the dough to mushroom over the edges and lose its shape.
How to use a banneton
- 1Flour generously Dust the inside of the banneton heavily with rice flour. Rice flour resists moisture absorption and prevents sticking far better than wheat flour. Coat the sides and base — do not be shy with it, especially for the first few uses.
- 2Shape your dough Pre-shape and final-shape your dough into a round (for a round banneton) or an oval (for an oval one). Build good surface tension by dragging the dough toward you on an unfloured surface.
- 3Place seam-side up Set the shaped dough into the banneton with the seam (pinched side) facing up. When you flip it out later, the smooth, tensioned side will be on top — that becomes the scored, baked surface.
- 4Cover and proof Cover with a damp towel, a shower cap, or a plastic bag. Proof at room temperature for 1–2 hours, or cover tightly and cold-proof in the fridge overnight (8–16 hours).
- 5Flip and bake When ready to bake, invert the banneton onto a floured peel or a sheet of parchment paper. The dough should release cleanly. Score the top, then slide into a preheated Dutch oven or onto a baking stone.
Free Sourdough Baking Playbook (printable PDF)
A printable PDF companion for the sourdough calculators and guides.
Care and maintenance
Dry completely after every use set the banneton upside down on a rack or in sunlight after use. Flour left in a damp banneton grows mould.
Brush out excess flour use a stiff pastry brush or a clean, dry dish brush between uses. Do not let flour build up into a thick crust.
Never soak cane bannetons water warps and weakens cane, and creates a mould-friendly environment. If something sticks, let it dry completely and scrape it off.
Season over time new cane bannetons stick more than used ones. After a few bakes, a thin flour layer builds up in the cane that acts as a natural non-stick surface.
Watch for
- Mould on a cane banneton Scrub with a stiff brush, wipe with white vinegar, and dry in direct sunlight. If it recurs, the banneton was not drying completely between uses.
- Do not put bannetons in the oven or dishwasher.
- Do not use wheat flour alone for dusting — it absorbs moisture from the dough and causes sticking. Rice flour is essential.
