How To Condition Your Banneton For The Very First Time

If you just received your brand new banneton, which was never used before, this article is for you.

Banneton Proofing Basket

Wait a minute

Before you roll up your sleeves and start baking (I know, I know its exciting) wait a minute. If you want to get the best out of your banneton it is recommended to condition it first with flour and to prepare it for future uses.

Most bannetons, especially the ones made out of canes, require some build up layer that will allow the flour to be placed between the canes and nooks.


Avoid dough sticking incidents by preparing the banneton properly

It is important to put this permanent layer of flour inside the banneton so that it will adhere to the fibers. This way, it will help to keep the flour in place when dusted before each use and it will help you to avoid with dough sticking incidents. 



Conditioning the banneton for the first time

Before using your banneton for the very first time it is recommended to condition it first by doing the following:

  1. Lightly, and evenly, misting the banneton with water.
  2. Dust your banneton liberally with flour (Rice flour is our recommendation)
  3. Shake off excess flour and let it sit on the counter.

    * Do this the day before you are planning on using your banneton.

 Rice flour

Day to day use

When the time comes to use the banneton at the normal baking routine, you will need to dust it with flour before each use (Read here on recommended flours).

Be liberate while dusting the flour because you don’t want your dough sticking to the banneton. However, don’t over dust it also because it will ruin the banneton spiral effect that you are probably looking for.

With time and practice, you will learn the “right” amount your banneton and dough requires.


Each Spechef Banneton basket set comes with all of the bread baking supplies you need to make a delicious and healthy bread: 9” bread proofing basket that can hold up to 1.5 pounds of dough, cloth liner, 4 unique bread stencils with a personal touch, dough scraper and a lame bread slashing tool

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