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You are here: Home / Bread baking tips / Video: How to ‘break in’ a new banneton

Video: How to ‘break in’ a new banneton

51 Comments Bread baking tips, Bread movies banneton, proofing basket, rijsmandje

Get your banneton ready, it’s a good idea to prep your bread baskets!

Klik hier voor de Nederlandse versie
This tiny video clip shows you what to do with a brand new banneton / bread proofing basket (rijsmandjes in Dutch) before using it for the very first time.

It is important to prepare your banneton before use to avoid dough sticking incidents, but above all to get great looking loaves! This is especially true for bannetons made of cane. So, take a look at the video and prepare your proofing basket carefully.

Weekend Bakery: Rijsmandjes / bannetons / brotformen
Weekend Bakery: Rijsmandjes / bannetons / brotformen
Weekend Bakery: Rijsmandjes / bannetons / brotformen
Weekend Bakery: Rijsmandjes / bannetons / brotformen
Weekend Bakery: Rijsmandjes / bannetons / brotformen

After use, always make sure to store your baskets in a dry place and check they are completely dry before storing.
We also advise, especially when detecting any signs of mold, to place your bannetons in a preheated oven of around 120-140 ºC for around 45 minutes every 3 to 4 months (depending on conditions).

In our WKB webshop you will find bannetons, both in cane and wood-fibre, in many shapes and sizes.

Bread baking tips, Bread movies banneton, proofing basket, rijsmandje

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Comments

  1. Mary Vincent says

    July 1, 2020 at 21:09

    rice flour or regular wheat flour?

    Reply
    • Weekend Bakers says

      July 2, 2020 at 09:08

      You can use regular wheat four, the same as you use in your bread.

      Reply
  2. Laura Lyon says

    June 11, 2020 at 00:17

    do you have to spray the Banneton prior to dusting it for the first time? I did not and didnt have any issues with sticking on my round basket. in my oblong baskets it just dusted with flour but I did have sticking issues. can I go back in my oblong baskets and wet?dust or just let the flour build up with the next try? thanks

    Reply
    • Weekend Bakers says

      June 14, 2020 at 10:00

      Hi Laura,
      We would give them a quick brush and prepare them as described to get a good base.

      Good luck with it!

      Reply
  3. Carl Selfe says

    December 12, 2019 at 20:33

    Great help. Much appreciated.

    Reply
    • Weekend Bakers says

      December 17, 2019 at 12:58

      Thanks Carl, glad you find it useful.

      Reply
  4. Alicia says

    February 18, 2019 at 02:23

    How do you effectively clean the basket for the first time to ensure its sanitary for use?

    Reply
    • Weekend Bakers says

      February 21, 2019 at 20:05

      Hello Alicia,
      Please make sure your baskets come from a good ‘food safe’ source. Inspect the baskets and make sure they look clean, without any signs of mold . Next the best thing you can do is also put the baskets in the oven for a short while at around 100 C to kill invisible ‘germs’.

      Reply
  5. Ivy says

    November 24, 2018 at 16:04

    I never knew I had to break in a new proofing basket. I’ve never used one before until now. I ordered a rattan proofing basket… Amazon delivered it yesterday. I’m super excited to use it as soon as possible. Good thing I came across this. Thank you!

    Reply
    • Weekend Bakers says

      November 29, 2018 at 12:29

      Enjoy your prepping and baking Ivy!

      Reply
  6. Moggy says

    October 14, 2018 at 20:08

    Thank you, just the info I needed.

    Reply
    • Weekend Bakers says

      October 17, 2018 at 18:49

      Thank you for letting us know Moggy and happy baking.

      Reply
  7. Leslie says

    September 27, 2018 at 05:06

    Thank you for the video. I’m glad I found it before I used my baskets for the first time. Would have ended up with a very sticky mess.

    Reply
    • Weekend Bakers says

      October 1, 2018 at 08:15

      Thank you Leslie, enjoy your baking!

      Reply
  8. Nat says

    January 5, 2018 at 19:10

    Can I cook the bread in this basket?

    Reply
    • Weekend Bakers says

      January 6, 2018 at 10:41

      Hello Nat,
      No you never should cook bread in a proofing basket. It is only intended for the bread to hold its shape during the final proofing and NEVER goes into the oven.

      Reply
  9. Callix Miller says

    February 25, 2017 at 20:56

    Just starting with a large Bannaton and did follow your suggestions for preparing it for use, and it worked well, but my dough was not quite up to snuff. I’m getting a better looking dough this time, but would appreciate any/all suggestions for ‘proofing’ in the Bannaton, and for getting the risen dough out and into the oven. Thanks in advance for the advice.

    Reply
    • Weekend Bakers says

      March 1, 2017 at 22:17

      Hi Callix,
      We would suggest watching our short video on making a pain rustique: www.weekendbakery.com/posts…the-movie/
      You see how we handle the banneton and place the loaves on a bread peel and then into the oven.
      We also have some tips on how to judge if the proofing is perfect:
      www.weekendbakery.com/posts…e-in-size/
      When releasing the loaf from the banneton hold it close to the surface of the peel or baking sheet and give the banneton a slight wobble to gently release the dough, do not shake the basket but wait for the dough to drop.
      More tips in this section: www.weekendbakery.com/posts…king-tips/

      Happy baking!

      Reply
  10. Tiago says

    February 20, 2017 at 15:27

    Hi Ed and Marieke,

    I recently acquired a cane banneton 750g (oval long) from your webshop. I’ve been having some difficulties in finding out how much flour and water I should use with this banneton. Last time that I used it, the dough slopped over the edge of the banneton and the dough got stuck on the outside of the banneton 🙁

    This banneton has a dough capacity of 750g, so I would like some hints about the ratio of flour and water to use with my banneton. Any advice is greatly appreciated!

    My kind regards,

    Tiago

    Reply
    • Weekend Bakers says

      February 26, 2017 at 10:06

      Hi Tiago,
      In most of our recipes we start of with a total amount of 450g flour. Then we calculate the total amount of water depending on the type of flour used, wholewheat flour needs more water than a bread made of 100% of regular bread flour. But with a percentage of 62 to 65% you are in the right ball park. This give a total amount of 450g + 62% * 4.5 = 729g to 450g + 65% * 4.5 = 742g. This is the amount of dough we use our self in the baskets. When your dough is too wet or over-proofed it tends to loose structure / strength and flop over. The dough should have enough inner tension to rise above the edge of the basket without flopping over the edge. You can look at www.weekendbakery.com/posts…-rustique/ for a complete recipe.
      Let us know how it goes!

      Reply
      • Tiago says

        April 16, 2017 at 10:26

        Hi Ed and Marieke,

        I am just coming back here to say that it went very well. Thank you so much! I even managed to stretch the total amount of flour to 500g with very satisfying results as well.

        Speaking of which, do you happen to have some tips regarding transferring the oval dough to a hot Dutch oven? When I try to transfer the oval dough from the counter to my cast iron oval casserole, I managed to either drop the dough or deflate it. I’ve followed Ken Forkish’s videos for that, but he shapes the dough into a ball and ‘drop’ in a round Dutch oven.

        Greetings and happy Easter 🙂

        Tiago

        Reply
        • Weekend Bakers says

          April 20, 2017 at 20:11

          Hi Tiago,
          Great to hear! As for your question, we would suggest first transferring the dough to a bread peel (rubbed with some bread flour or semolina) and let it slide from the peel in the casserole. You can see the peels we use to slide our bread in the oven in pictures with our recipes. Here for instance:www.weekendbakery.com/posts…i-boulles/

          Hope this helps!

          Reply
  11. Tim says

    February 16, 2017 at 08:39

    Hi Ed and Marieke,

    I bought some wood-fibre bannetons and put some flour in it to avoid sticking.
    Unfortunately I probably didn’t use enough flour, so some of my dough is stuck inside of the banneton. What is the best way to get that dough out of the banneton without damaging it?

    Greetings,

    TIm

    Reply
    • Weekend Bakers says

      February 19, 2017 at 23:24

      Hi Tim,
      We don’t know how much dough is stuck in the baskets, but it would be best to let it dry out and carefully scrape it off, maybe with the help of a flexible dough scraper. Tiny bits of dough that get stuck in our baskets we just remove with our fingers.

      Good luck with it.

      Reply
    • Rachel says

      January 30, 2019 at 18:50

      Hi.
      I just got my banneton in the mail for amazon and there’s a tiny fork that came with it. I was just wondering what this fork is used for. Thank you!

      Reply
      • Weekend Bakers says

        February 1, 2019 at 21:02

        We do not know Rachel, we never use or need a fork!

        Reply
  12. Wynne Tummon says

    January 3, 2017 at 19:28

    Hi I just received 2 banner on bowls for Christmas and when I took off the label a patch of glue remained. Do you have any ideas of how to take this off. It is really stuck on the bowl, or should I just leave it there? Thanks Wynne

    Reply
    • Weekend Bakers says

      January 5, 2017 at 18:14

      Hello Wynne,
      We presume you mean bannetons?! We do not have any labels glued to the baking baskets we sell ourselves in our bake shop and we have never seen baskets in the past that have. We would suggest contacting the seller of your baskets if possible and ask for advice. If dough will come in contact with this glue (so on the inside) we would indeed suggest trying to remove it.
      Good luck with it!

      Greetings from Holland,

      Ed & Marieke

      Reply
  13. Kat says

    November 7, 2016 at 04:16

    What about clay or terra cotta proofing baskets?

    Reply
    • Weekend Bakers says

      November 14, 2016 at 22:02

      Hi Kat,
      That sounds very interesting and could very well work, although the question is, would they absorb a lot of warmth from your dough, so the temp of the dough will drop more than it would in a cane basket for example. We would also like to try them, so we will keep an eye out for them.

      Reply
      • Jake says

        January 16, 2017 at 20:18

        I would think five minutes in an 80C oven would be enough to take off the chill. I use a Mason Cash Clay Cooker (chicken brick) instead of a baking cloche or much heavier Dutch oven. They used to list a round terracotta banneton (reviews on Amazon last year), and still shown in the group photo at:

        www.masoncash.co.uk/produ…eware.html

        Reply
        • Weekend Bakers says

          January 20, 2017 at 21:21

          Hi Jake,
          Thank you, that is very interesting. It would seem this banneton could even be used to both proof and bake the bread, don’t know if this is the intention of the product?!

          Reply
  14. John Pemberthy says

    May 21, 2016 at 17:42

    Am I right in thinking that the second proving is done in the banneton? I have used it twice and it stuck both times.

    Reply
    • Weekend Bakers says

      May 27, 2016 at 08:28

      Hi John,
      After shaping, the final proofing is done in the banneton. We advice, in the beginning, to exaggerate the flour use a bit, so sticking will not be an issue. You will notice over time and with practice you will get to the point where you have learned how much flour to use. Excess flour can also be brushed of your loaf after baking.

      Reply
  15. Mark A Brown says

    April 28, 2016 at 08:38

    Thanks,
    Very useful vid as I just received my Banneton today and needed proper guidance in its care. The comments were also quite enlightening and enjoyable to read.
    Good job and nice site. I’ll be sure to puruse your store for equipment in the future as your prices are also quite reasonable. (that oval one in the top pic is the same size as mine)

    Reply
    • Weekend Bakers says

      May 3, 2016 at 11:58

      Thank Mark, that sounds great! Just let us know if you need any baking related advice or guidance and we will gladly give it.

      Happy baking!

      Reply
  16. Rosa says

    April 18, 2016 at 12:51

    Hello there
    I would like to know the diferences between cane and Woden-fibre banneton. I have been reading about, but I have only found people preference to work with, not really difference. But I see they are different prices, so I a wonder if the more expensive are better.
    Thank you

    Reply
    • Weekend Bakers says

      April 22, 2016 at 09:47

      Hi Rosa,
      The main difference is that the preparing you see in the video, is not necessary for the woodfibre bannetons. So they are easier to use, especially for the novice baker. The cane baskets need to be prepared before the first use (like you see in the video) to avoid sticking. One of the important reasons people choose cane is because they are more authentic (as used by artisan bakers for many years) and because they like the look of them (they are a bit ‘prettier’ than the woodfibre ones, we agree). Both can be used for many, many years. The price of course is also a factor so it also depends on your budget what choice you make.

      Hope this helps.

      Reply
  17. Lays Nunes says

    February 22, 2014 at 22:44

    Hi, I just wanted to know, is there any possible difference between banneton’s quality? The reason I am asking is because I bought 2 cane bannetons, and I handle them exactly the same way… One of them, creates a kind of layer of dust/flour that prevents it from sticking, but the other one on the other hand always ruins my breads… I tried many different ways of handling it and recipes. Applying water and flour, then I tried some cornstarch as well but nothing solves this problem… It’s the 4th time I use it and I keep using it because I hope it gets better, and each time I try a different way of preventing it from sticking… Not successful though, while the other one works perfectly

    Reply
    • Weekend Bakers says

      February 25, 2014 at 11:17

      Hello there,
      Yes, there can be indeed (we are not sure of yours came from the same source). Without having seen your baskets we suspect that maybe the quality of the cane between the two baskets is different. Maybe one of them has a cane structure that is more ‘open and fibrous’. But we have to say that we use baskets of different quality cane ourselves but never encountered a problem like you describe were the banneton would not ‘take a coating’ or not work properly. The only suggestion we have is starting with an extra (exaggerated or double) layer and work from there. If possible and not leading to damage, you could try to sand down the cane a bit before coating.

      Good luck with it,

      Marieke & Ed

      Reply
  18. Petra Robinson says

    October 23, 2013 at 23:35

    Thank you for the Tip:)
    Do you shop, by any chance to the UK?
    I would love to buy Banetons from your Store.

    Reply
    • Weekend Bakers says

      October 24, 2013 at 18:20

      Hi Petra,

      Yes sure we do, we ship worldwide. If you have any questions or need our help please email us.

      Marieke

      Reply
  19. Sue Tarling says

    May 3, 2013 at 11:59

    This UK newbie breadmaker thanks you for the video! I’m one of those who learn better by seeing things, rather than reading about them! Could you let me know if it matters what type of flour is used to flour the banneton? Would white flour or semolina be OK, as wholewheat and rye are off the menu for various reasons.

    Reply
    • Weekend Bakers says

      May 4, 2013 at 20:57

      Hello Sue,
      We always use our normal bread flour (white flour) for our bannetons and this works very good and is commonly used by many bakers. We also use this flour to dust our baking linen.
      We use semolina or rice flour on our bread peels to slide the bread in the oven. The grains are very round and hard and this is why it works really well sliding the (usually rather wet) dough in the oven.

      Good luck with it and happy baking!

      Marieke

      Reply
      • Sue says

        May 5, 2013 at 19:38

        Thank you Marieke – my sourdough is proving right now – I’ll let you know if I have a triumph or a tragedy!
        Sue

        Reply
        • Sue Tarling says

          May 14, 2013 at 15:57

          Wow! I’m so pleased to report a triumph (even if I do say so myself!) – no sticking to the banneton at all. Thanks again.

          As I’m typing this (and moving on from sourdough temporarily), my first attempt at Stollen is on its final rise…… I can’t wait until Christmas? !
          Sue

          Reply
          • Weekend Bakers says

            May 18, 2013 at 20:27

            Hi Sue,
            Great stuff! We also bake stollen for Easter,but we also have these mini ‘trial’ stollen that are lovely to make. Any excuse for stollen really 🙂
            Hope it will be delicious too!

            Happy Baking,

            Marieke

            Reply
  20. Ray says

    May 31, 2012 at 18:51

    Thanks for this. I bought a new banneton at the weekend and had a bit of a sticking dough disaster as i just floured it as usual. Bread tasted fine, a cheese chilli and rocket leaf creation, but it looked like a deformed splat. luckily I am only a home baker and eat most of my own bread!

    Reply
    • Weekend Bakers says

      May 31, 2012 at 22:06

      Hi Ray,
      Glad to be of help! And even a deformed bread can taste delicious…+your other loaves look just stunning!

      Reply

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