Banneton Guide — Using and Caring for Your Proofing Basket

How to Use and Care for Your Wood Pulp Banneton

EcoBaker's bannetons are made from compressed wood pulp and manufactured in Germany. This guide covers first use, daily use, cleaning, and the differences between wood pulp and rattan that are worth knowing before you bake your first loaf.


Wood Pulp vs Rattan — Why It Matters

Most bannetons sold in the UK are made from rattan cane. Wood pulp bannetons are the professional's choice, and for good reason:

  • Wood pulp is highly absorbent, drawing moisture from the surface of the dough during the final proof. This gives you a drier outer skin that scores cleanly, develops a crispier crust in the oven, and holds its shape better during the oven spring.

  • Rattan requires a cloth liner for most doughs to prevent sticking, particularly with high-hydration sourdoughs. Wood pulp typically does not.  A light dusting of rice flour is usually all that's needed.

  • Wood pulp releases dough more cleanly on first use, without the conditioning period that new rattan baskets often require.


First Use

Before using your new banneton for the first time, dust the inside thoroughly with rice flour, working it into the surface. Rice flour is recommended over wheat flour as it doesn't absorb as readily into the wood pulp and provides a more reliable release. Tap out any excess. Your banneton is now ready to use.


How to Use a Banneton

  • After shaping your dough, dust the banneton with a light, even layer of rice flour.

  • Place the shaped dough into the banneton smooth side down (seam side up).

  • Cover and refrigerate for the final cold proof, or proof at room temperature if your method / recipe calls for it.

  • When ready to bake, turn the dough out of the banneton onto your baking surface. For a Dutch oven, turn directly into the pot. The dough should release cleanly in one movement.


Sizing — Which Banneton to Choose

Choose your banneton size by the weight of dough you are working with, not by the finished loaf size. The dough will expand during baking — you want the banneton to support the dough during the proof, not constrain it.

  • Round bannetons: for boules (round loaves). The most common shape for sourdough.

  • Oval bannetons: for bâtards (oval loaves) and longer loaves baked in a Dutch oven.

  • Long bannetons: for baguette-style or sandwich loaves.

Cleaning and Care

Cleaning a wood pulp banneton is straightforward but different from washing dishes:

  • After use, tap out any excess flour and dough. A dry pastry brush or banneton brush is useful for clearing residue from the surface.

  • Allow the banneton to dry completely before storing. If you have used it from the fridge, leave it at room temperature until fully dry.

  • Do not wash with water — wood pulp is absorbent and will take a long time to dry, and repeated wetting can cause the surface to deteriorate over time.

  • If the banneton has significant dough stuck to it, scrape off what you can when dry, then allow it to dry further before brushing clean. 

  • Do not put in the dishwasher or submerge in water.


Troubleshooting

My dough is sticking to the banneton.

The most common causes are insufficient flour, dough that is too wet, or a banneton that hasn't been fully dried after its last use. Use rice flour rather than wheat flour, apply it generously, and make sure the banneton is completely dry before use.

There is a bit of mould on my banneton

If you notice a small amount of white mould developing inside your banneton, this is not unusual, particularly if the banneton has been stored slightly damp. Brush the affected area firmly with a dry brush, dust generously with rice flour, and allow to dry in a warm, well-ventilated spot. For persistent mould, placing the banneton in a low oven (100°C for 10 minutes) will kill it. Do not use any cleaning sprays or products on the banneton surface.