1. How to Season Your New Banneton Bowl?

New rattan baskets need a little "grip" to prevent sticking. Before your first bake, you must season it:

• Lightly Mist: Spray the inside of the basket with a tiny bit of water.

• Dust with Rice Flour: Generously coat the basket with rice flour. Rice flour is gluten-free and won’t turn into "glue" when it meets wet dough.

• Dry & Repeat: Tap out the excess and let it dry completely. This creates a thin, non-stick barrier.
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2. Step-by-Step: How to use your basket?

1. Prep: Dust the basket (or the linen liner) lightly with rice flour before every use.

2. Placement: Place your shaped dough into the basket seam-side up. The smooth side should be touching the rattan.

3. Proof: Cover with a damp cloth or your Cotton Storage Bag to prevent the dough from drying out.

4. The Flip: Once proofed, gently invert the basket onto your baking parchment. The loaf should glide out, revealing the spiral patterns.

 

3. How to clean and maintain?

Crucial Rule: Never use soap on your rattan basket.

• After Baking: Tap the basket upside down to remove excess flour.

• Deep Clean: If dough gets stuck, let it dry completely, then use a stiff brush (like a dedicated clean toothbrush) to flick it out.

• Moisture is the Enemy: Always ensure your basket is 100% dry before storing.

• Pro Tip: After you finish baking, place the empty basket in the still-warm (but turned off!) oven for 5–10 minutes to evaporate any deep moisture.

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4. How to Prevent Mold?

To keep your basket pristine, store it in a well-ventilated area—never in a plastic bag or a damp cupboard. If you see signs of mold, bake the empty basket at 130°C for 45 minutes to kill the spores, then brush clean. We have done this with a few of ours, and it works a treat. 

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