FAQ

If you want your home-baked sourdough bread to have a crispy crust and look like you bought it at the artisan bakery, you need a banneton. Banneton is a bread proofing basket used during the final stage of the proofing process - it helps the dough hold its shape and draws moisture away from the dough. The result is a perfectly shaped loaf with a spiral pattern that looks and tastes amazing!

Our bannetons are carefully hand crafted from the highest quality Indonesian Rattan. Indonesia dominates the rattan world market and produces the best rattan cane.

Bannetons are made out of rattan cane and are not intended for use inside the oven, please DO NOT bake in them! They are meant only to be used for dough proofing.

You can use our 9" banneton for any bread up to 1.5 lb as long as it’s not enriched with butter or oil. Before First Use: Although not necessary, you can remove any visible fine hair-like wooden strands by cutting them off with small scissors, if you prefer to do so. It is normal to find them occasionally as the banneton is handmade from 100% Natural Rattan and not coated with any finish to preserve its moisture-wicking properties. First Use: Lightly mist your banneton with water using a spray bottle and dust it with 1 cup of flour; make sure to get it in between the coils and distribute evenly. Let it dry. To prevent the dough from sticking, use rice flour, unlike wheat flour it doesn’t have gluten and won’t stick to the dough. Daily Use: Coat the banneton with rice flour. After you are done proofing the dough, give the basket a few taps to get all extra flour out.

Rice flour. Unlike wheat flour, it doesn't have gluten and will prevent the dough from sticking to the banneton. It will also ease the cleaning process - there won't be any dough bits stuck in the coils.

Once a month, brush out flour with a stiff brush to remove crusty pieces. No need to wash your banneton after every use, rinse it only when absolutely necessary, dry it right away with a cloth, and dust it with rice flour as you would for the First Use. Make sure your banneton has completely dried before storing it in a dry place to avoid mildew growth.

The linen liner is mostly necessary to achieve a smooth finish on top of the bread, especially if you wish to create a design. If you prefer the ring design instead, skip using the liner. It also helps to wick away moisture and prevent stickiness, because it's made from 100% Unbleached Linen. To use the banneton with the liner prep it the same way as without the liner - mist it with water and dust it with rice flour, let it dry.

To store bread, simply place the whole loaf inside, do not pre-slice it. Made from 100% Unbleached Linen, these bags have antibacterial and moisture-wicking properties to keep the bread fresh longer and avoid mold. You can also use linen bags to store your bannetons or as gift bags to share your beautiful homemade loaves with friends and family.

Linen Liner: First, dust off the flour from the liner. Then gently hand wash the liner in cool water, do not use soap or detergent. Hang it or lay flat to air dry. To avoid shrinking, do not wash in hot water. Do not wring. Linen Bags: Gently hand-wash the linen bags in cool water, do not use soap or detergent. Hang them or lay flat to air dry. To avoid shrinking, do not wash in hot water. Do not wring. Iron on low heat if necessary or steam briefly.