Proof & LoafBanneton Care and Alternatives: Liner or Not, Mold, and What to Use Instead
A banneton is simple, but a few habits decide whether it lasts for years or grows mold in a month. Here’s how to use it, clean it, and what to use if you don’t have one.
How we chose: we compared manufacturer specs, independent test-kitchen results and owner feedback. We haven’t hands-on tested these products ourselves. Our methodology.
Quick answers
- Liner or not? Use the liner while you learn or for very wet dough; go bare (with rice flour) for the classic spiral rings.
- First use: dust the bare basket generously with rice flour (some bakers mist it lightly first) and tap out the excess.
- Cleaning: don’t soak it. Let it dry completely, then brush out the flour.
- Mold: almost always comes from storing it damp. Surface spots can often be scrubbed and dried; mold deep in the cane means it’s time to replace it.
- No banneton? A bowl or colander lined with a well-floured, smooth tea towel works.
Banneton liner or not?
| With the cloth liner | Bare basket | |
|---|---|---|
| Sticking | Rarely sticks | Needs a good rice-flour dusting |
| Look of the crust | Smooth, plain top | Classic spiral flour rings |
| Cleanup | Shake out and wash the liner | Dry, then brush out |
| Best for | Beginners, high-hydration dough | Firmer dough, a decorative finish |
Many bakers start with the liner and move to a bare basket once they trust their dusting. Wash liners occasionally and let them dry fully before the next bake.
How to prepare a new banneton (first use)
- Brush or shake out any loose fibers or dust from the new basket.
- Lightly mist the inside with water (optional) and dust generously with rice flour, working it into the grooves.
- Tap out the excess. Over the first few bakes, a light flour coating builds up in the cane and release gets easier.
- Dust again before every use. Rice flour works better than wheat flour because it absorbs less water and doesn’t turn gluey.
How to clean a banneton after each use
- Let it dry first. Leave the basket upside down in an airy spot until it’s completely dry. Dough bits flake off far more easily once dry.
- Tap and brush. Knock out the loose flour and brush the grooves with a dry, stiff brush.
- Skip soap and soaking. Water soaks into the cane and is the main cause of mold. If you really need to rinse it, use hot water only and dry it thoroughly.
- Help it dry. A sunny windowsill, or a switched-off oven that’s still slightly warm, speeds drying. Never put a cane basket in a hot oven.
- Store it open. Keep it somewhere dry with air around it, not sealed in a bag or cupboard while damp.
Banneton mold: what to do
A few small spots usually mean the basket was put away damp. Many bakers brush the spots off, scrub with hot water, and dry the basket very thoroughly in the sun or a barely warm, switched-off oven, then watch closely before using it again. If mold keeps coming back, has spread into the cane, or the basket smells musty after drying, replace it. Baskets aren’t expensive compared with the dough you’d be risking.
This is general care guidance gathered from bakers and manufacturers; follow the care instructions for your own basket when they differ.
Banneton alternatives: what to use instead
- Bowl plus tea towel. A medium mixing bowl about the size of your dough, lined with a smooth linen or cotton towel (not terry cloth) and floured well. This is the most common substitute.
- Colander plus towel. Same idea, with better airflow so the surface dries a little, like cane does.
- Loaf pan. Proof a log-shaped loaf in a greased or lined loaf pan, and bake in it too.
- Proofing in the pot’s parchment. Some bakers shape the loaf, set it on parchment inside a bowl, and lift the whole thing straight into the Dutch oven.
When to upgrade to a real banneton
If loaves spread in the oven, dough keeps sticking to towels, or you want the spiral pattern, a basket is an inexpensive upgrade. Match the size to your dough (a 9–10" basket for a typical 500 g-flour loaf) and the shape to your pot. Full picks are in our best banneton guide.
Frieling Brotform Round Proofing Basket, 10"
Food & Wine’s best overall proofing basket. No liner, so it’s the one to choose if you want the spiral rings and are happy to dust with rice flour.
- Top independent test result
- Classic spiral pattern
- No liner included
- Needs careful drying
Saint Germain Bakery 10" Oval Banneton with Liner
Serious Eats recommended this oval for batards. The liner makes the first few bakes much more forgiving.
- Liner included
- Good batard shape
- Can stick without the liner or enough flour
Superbaking 9" Round Banneton, Set of 2
Two round baskets mean one can dry fully while you bake with the other, which is the easiest way to avoid mold if you bake often.
- Rotate baskets so each dries completely
- Liners included
- Basic construction
Choosing a pot to match your basket? See what size Dutch oven for sourdough. Dough always sticks or spreads? A steadier proofing temperature helps; see our proofing box guide.
Frequently asked questions
Do you use a banneton with or without the liner?
Either works. The liner makes release easier and is good for beginners and very wet dough. A bare basket gives the classic spiral rings but needs a generous rice-flour dusting.
How do you prepare a banneton for first use?
Shake out loose fibers, optionally mist the inside lightly, then dust generously with rice flour and tap out the excess. Release gets easier over the first few bakes.
Can you wash a banneton?
Avoid soaking it or using soap. Let it dry, then brush out the flour. If you must rinse it, use hot water only and dry it completely before storing.
What causes mold on a banneton?
Almost always storing it while damp. Dry it fully, in the sun or a switched-off, barely warm oven, and store it with air around it. Replace a basket if mold keeps returning or has spread into the cane.
What can I use instead of a banneton?
A bowl or colander lined with a smooth, well-floured linen or cotton tea towel. A loaf pan also works for a log-shaped loaf.
Related guides
The Best Banneton Proofing Baskets for Sourdough (and What Size to Get)
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