Home › Home & Kitchen › Kitchen & Dining › Bakeware › Bread Proofing How to Use a Banneton Published: July 9, 2026 · Updated: July 9, 2026
Dust the banneton generously with flour — rice flour resists sticking best — set the shaped dough in seam-side up, and let it prove until risen, then tip it out onto parchment or a peel to bake. The floured basket supports the wet dough's shape during the final rise and leaves the classic spiral pattern on the crust.
Recommended Flour it well (rice flour), prove the shaped dough seam-up, then invert onto a peel and score — A banneton (proofing basket) holds a slack, high-hydration dough in shape through its final rise so it doesn't spread into a puddle, and the whole trick is stopping the sticky dough from gluing to the basket. Dust the inside generously with flour before each use — rice flour or a rice-and-wheat mix works best because it doesn't absorb into the dough — and rub it into the coils of a cane basket. Shape your loaf with good surface tension and place it in seam-side (the pinched underside) up, so the smooth top sits against the basket and the seam is on top. Cover and prove at room temperature, or retard it overnight in the fridge, until it's risen and springs back slowly to a gentle poke. To bake, turn the basket over onto a sheet of parchment or a peel so the loaf drops out smooth-side up, seam now underneath, then score the top and bake (a preheated Dutch oven or stone gives the best rise). A new banneton should be seasoned by misting and flouring once before first use, and afterward you don't wash it — knock out the flour, brush it clean, and let it air-dry fully so it never grows mold.
