Thank you for choosing Banneton Man! Whether you're baking your very first sourdough or you've been baking for years, this guide will help you get the best from your new banneton.
We've supplied thousands of banneton baskets to Australian home bakers, sourdough enthusiasts and commercial bakeries. The tips below are based on the questions we're asked most often.
Before using your new banneton for the first time, lightly mist the inside with water and dust it with rice flour. This helps create a thin layer of flour on the natural rattan, reducing sticking during the first few bakes.
Over time your banneton will naturally become better seasoned and require less flour.
More on our blog: How to prepare a new banenton
Evenly dust your banneton or using a liner before proofing. We generally recommend rice flour because it absorbs less moisture than wheat flour and helps dough release more cleanly.
New bannetons may require a little extra flour until they become properly seasoned. Good dough development, proper shaping and avoiding over-proofing will also significantly reduce sticking.
Rice flour contains no gluten and absorbs less moisture than wheat flour, making it one of the best choices for dusting a banneton.
Many of our customers find that once their banneton has been seasoned through regular use, only a light dusting of rice flour is needed for consistently clean releases.
After shaping your dough, place it into the floured banneton with the seam facing upwards. Cover the basket and allow the dough to proof according to your recipe.
When the dough is ready, gently turn it onto baking paper or into a preheated Dutch oven so the seam faces down, score the surface and bake as normal.
Remember that a banneton is designed for proofing, not baking.
No.
A banneton basket is designed only for proofing dough and should never be placed in the oven.
Before baking, gently turn the dough onto baking paper, a baking tray or directly into a preheated Dutch oven.
Yes.
Banneton baskets work exceptionally well for overnight cold proofing. Simply cover the dough to prevent it drying out and place the basket in the refrigerator.
After use, allow the banneton to dry completely before storing it to prevent moisture build-up.
Yes.
High-hydration dough benefits greatly from the support of a banneton because it helps the dough maintain its structure during proofing.
Using a generous dusting of rice flour or a linen liner can make handling very wet dough considerably easier.
A quality rattan banneton supports the dough during proofing, helping it maintain its shape instead of spreading outward.
The natural rattan also encourages gentle airflow around the dough while drawing a small amount of moisture from the surface. This helps develop a better crust and creates the classic artisan spiral pattern that many sourdough bakers love.
Based on feedback from thousands of Australian home bakers, many customers notice improved loaf shape and more consistent baking results after switching to a banneton.
Clean your banneton:
Allow your banneton to dry completely after each use before brushing away any loose flour with a dry, stiff-bristled brush.
Avoid routine washing, detergents and dishwashers, as excessive moisture can damage natural rattan.
If deeper cleaning is ever needed, use only a small amount of cold water and dry the banneton thoroughly before storing.
Store your banneton:
Store your banneton only after it has dried completely.
Keep it in a cool, dry and well-ventilated place. Avoid sealed plastic containers or damp cupboards where trapped moisture may encourage mould growth.
Occasional drying in fresh air or sunlight can help keep your banneton fresh between uses.
More on our blog: How to Care for and Store Your Bannetons
With proper care, a quality handmade rattan banneton can last for many years.
Simply keep it dry, avoid prolonged exposure to moisture and brush away excess flour after each use. Many experienced bakers continue using the same bannetons for years with excellent results.
Yes.
Every Banneton Man banneton is handmade using natural rattan, so small differences in colour, cane thickness, weave and measurements are completely normal.
These natural variations are part of the character of handmade products and do not affect baking performance.