(Tools & Kitchen Hack) How to Season and Care for Your Banneton for a Perfect, Non-Stick Release.

How to Season and Care for Your Banneton for a Perfect, Non-Stick Release

It’s the moment of truth. You’ve nurtured your starter, mixed your dough, and watched it rise beautifully in its proofing basket. You take a deep breath, flip it over to score, and... it sticks. It’s a heart-sinking moment for any baker.

But it doesn't have to be that way.

The secret to a flawless, non-stick release every single time is a well-seasoned and properly cared for Artisan's Proofing Basket. Think of your banneton like a cast-iron skillet—with a little initial preparation and simple care, it just gets better and better with every loaf you bake.

What is 'Seasoning' a Banneton?

Seasoning is simply the process of building up a very thin, dry layer of flour in the crevices of the natural rattan. This layer acts as a magical, non-stick barrier between the basket and your delicate, proofed dough, ensuring it releases perfectly when the time comes.

How to Season Your New Banneton (Initial Prep)

Before you use your banneton for the first time, follow these three simple steps to season it.

1. Step 1: A Light Mist. Lightly spritz the inside of your new, clean banneton with water from a spray bottle. You want it to be slightly damp to the touch, not wet.
2. Step 2: A Generous Dusting. Liberally coat the entire inside with flour. We highly recommend using rice flour for this, as it contains no gluten and is fantastic at preventing sticking. Use your fingers to gently rub the flour into all the grooves.
3. Step 3: Tap and Dry. Tip the basket upside down and firmly tap out all the excess flour. A fine, even coating should remain. Now, let your basket air dry completely for at least a few hours (or even overnight) before its first use.

Your Pre-Bake Ritual (Regular Use)

Once your banneton is seasoned, you just need to do this simple step before each bake: generously dust the inside with flour, paying special attention to the grooves. Rice flour is your best friend for a guaranteed non-stick release, but regular bread flour also works well and can create more pronounced spiral patterns on your crust.

Cleaning and Storing Your Banneton

A little care goes a long way in preserving your basket for a lifetime of baking.

1. DO: After each use, let the basket air out completely. Then, use a dry pastry brush or a firm tap to remove any excess flour. Store it in a dry, well-ventilated spot.
2. DON'T: Never use soap, as the rattan can absorb it. Never put your banneton in the oven, and never store it away while it's still damp.

What About the Linen Liner?

Your banneton may come with a soft linen liner. This is perfect for very high-hydration (wet) doughs or for times when you want a smooth-crusted loaf instead of the classic spiral pattern. Simply dust the liner with flour and use it inside your basket. Unlike the basket itself, the liner can be hand-washed and air-dried as needed.

With just a little bit of care, your banneton will become one of your most trusted baking companions. It will hold the memory of countless loaves, releasing each one more easily than the last, ready to shape the next masterpiece.

Happy Proofing, The Crumb & Crust Co. Team