Thanks for the spray suggestion – I’ve gone down the route of proofing directly in my Dutch oven (with a spray of oil ) which has worked – tho I’ve not seen the size of oven rise I’d hope for cooking in a Dutch oven from cold.
I’ll try your suggestion next 😉

Hello Claire,
We do not have any experience with these silicone baskets, but guess you are right about the assessment about the moisture. We think the flour will not as easily form a coating on the silicon material as it does on the cane.
Maybe something like a pan coating spray might work for easier release. Then clean afterward.

Good luck with it!

not much point, the basket is to create the final shape for baking. for pizza dough you may want it a little softer and letting it rise in regular bowl is more practical for cleaning. Keep it all in the same mixing bowl and clean up is faster

yeast dough too, certainly!

I would cover it with a dry tea towel

I was given this tip by a longtime baker in Singapore – after every use of the banneton, after you finish baking your bread, turn the banneton upside down and leave it in the still hot oven with the door slightly ajar. As the oven cools, its residual heat is sufficient to drive away all the moisture from the banneton so that mould does not grow in it.

But I do not know if this will be successful if there is a lot of mould already growing in your banneton.

Thank you! I thought so but never have seen a liner before

Thank you so much Pat for this addition and sharing your experience!

These liners may be a solution for our tropical baker – using a liner, the basket itself never comes in contact with the flour, and will not so readily grow mould. The liners can be removed from the basket, dried, folded, put into a plastic zip-closure freezer bag. Putting it into a sealed bag protects the liner from the humid air, and, if desired, could be stored int he freezer more readily than the basket itself.

Thank you I’ll hold you to that😉

Hi wendy,
You can use any dough / bread you like.