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 or Corn 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 or corn flour before each use.

2. Placement: Place your shaped dough into the basket:
   Without the linen liner: Place the dough seam-side up directly in the rattan basket. This allows the spiral pattern to transfer to the loaf.
   With the linen liner: Place the dough seam-side down in the lined basket. The liner creates a smooth finish and prevents the rattan pattern from imprinting on the dough.

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

4. The Flip: Once proofed, gently invert the basket onto your baking paper or peel. The loaf should release easily and be ready for scoring and baking.

 

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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