| Step | Do | Why |
|---|---|---|
| Flour | Dust well, rice flour is best | Wet dough won't stick |
| Prove | Dough seam-up, until risen | Basket holds the shape |
| Bake | Invert onto a peel, then score | Smooth-side up, seam under |
| Care | Don't wash — brush and air-dry | Trapped damp grows mold |
How to Use a Banneton
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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.