How to Season a Banneton Basket

Jonny

Backyahd BBQ pitmaster & gear reviewer

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Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called rattan - and they aren’t naturally non-stick. So you have to season them before you use them. Seasoning means you create a non-stick layer using non-glutinous rice flour. Start by lightly rinsing and drying each basket. Don’t soak it and don’t use soap, just use enough water to remove any dust or debris. Spritz the inside of the basket with water, spread it out evenly and remove any excess. Then generously dust it with rice flour and remove any excess. Use rice flour, not wheat flour. Rice flour is naturally non-stick because it doesn’t have gluten. Spread that out evenly with a brush or your fingers and let it dry. Repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket. Let that fully dry before adding your dough. You only need to season them once or after you do a deep cleaning - not every time you bake. Before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not. You’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. Some people mix rice flour with wheat flour for this process, but I personally like to just use rice flour so there’s no gluten in the mix. After you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. I’ll put links to the bannetons I use at bkyhd.com/bread - I like the Criss Elite brand best, just make sure the material is pure rattan, not the synthetic version. Let me know if you have any questions. #bread #howto #sourdough #baking
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Jan 26, 2025

Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called ...

How to Slice a Brisket First put cotton gloves under your nitrile gloves to protect your hands from the heat. I like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work. Place the brisket down on your cutting board with the point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand. Using a gentle sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket. Slice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks. Slice the point into roughly ½ inch slices. Only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced. Slice the flat in roughly ¼ inch slices. #bbq #brisket #smokedmeat #howto #cooking
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Busy people bread is for those of us who want fresh homemade bread in the morning, but don’t have the time it takes to make proper sourdough bread. It takes about 24 hours from start to finish, but only a few minutes of hands-on time. In the morning, Combine 400g of flour, 8g of salt, 1g of instant or active dry yeast, and 300g of room temp filtered water. It will look shaggy like this. You don’t need to knead it. Cover it with plastic wrap and set on the counter. 30 minutes later, wet your hand, and stretch and fold it like this to help build the gluten. Let it sit on the counter for 12 hours or until you see air pockets throughout and some bubbling on top. Scrape your dough onto a floured surface and add more flour to the top. Pick up each edge and fold towards the center, flip it over, and tuck the edges. Crumple up some parchment paper, add some flour, and put the dough on it. Put it in a covered bowl and then in the fridge overnight. The next day remove the dough from the fridge and pre-heat your dutch oven at 475 degrees for 30 minutes. Score the dough with a knife or scissors. Carefully remove the dutch oven, put the dough in, and cook covered for 25 minutes. Remove the lid and parchment paper and cook uncovered for an additional 5-15 minutes or until the crust is as dark as you like it. Let it cool on a wire rack for an hour or so and slice in. Props to Jim Lahey for the recipe, my mod is to proof overnight so easy to bake in the morning. #bread #howto #cooking #nokneadbread
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Let’s learn how to slice a brisket First put cotton gloves under your nitrile gloves to protect your hands from the heat. I like this 12” serrated victorinox knife, because it’s long enough to cover the whole brisket width, and it’s thin, but any bread knife will work. Place the brisket down on your cutting board with point on your right and flat on your left, find the end of the point in the middle, gently rest your left hand on the flat and place your knife to the right of your hand. Using a gentile sawing motion, slice all the way down to the board being careful not to upset the top bark and don’t drag the bark on the underside of the brisket. Slice a big chunk off the hump, that’s the side of the point opposite the mohawk, optionally cut off the bottom flat muscle, and slice that into burnt end chunks. Slice the point into roughly ½ inch slices. Only slice as much as you need to serve because the meat will start to brown and dry as soon as it is sliced. Slice the flat in roughly ¼ inch slices. Music by @asmusplaysguitar so much goodness up on his page. Check him out! #bbq #brisket #smokedmeat #howto #learnontiktok #bbqtiktok #bbqtips #barbeque #smokedbrisket #meat #cooking
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Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called rattan - and they aren’t naturally non-stick. So you have to season them before you use them. Seasoning means you create a non-stick layer using non-glutinous rice flour. Start by lightly rinsing and drying each basket. Don’t soak it and don’t use soap, just use enough water to remove any dust or debris. Spritz the inside of the basket with water, spread it out evenly and remove any excess. Then generously dust it with rice flour and remove any excess. Use rice flour, not wheat flour. Rice flour is naturally non-stick because it doesn’t have gluten. Spread that out evenly with a brush or your fingers and let it dry. Repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket. Let that fully dry before adding your dough. You only need to season them once or after you do a deep cleaning - not every time you bake. Before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not. You’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. Some people mix rice flour with wheat flour for this process, but I personally like to just use rice flour so there’s no gluten in the mix. After you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold. I’ll put links to the bannetons I use at bkyhd.com/bread - I like the Criss Elite brand best, just make sure the material is pure rattan, not the synthetic version. Let me know if you have any questions. #bread #howto #sourdough #baking
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Stretch & Fold The whole point of no knead bread is it doesn’t require a lot of hands on time and even Jim Lahey says to leave it alone for 12-18 hours after the initial mix. But I personally like to give it a stretch and fold about 30 minutes into the first proof. I’ve found that it helps build better gluten, which means a better crumb, and the crust seems to be more consistent as well. With a damp hand, pick up one side as far as it will go before it tears, then fold it towards the middle. Turn the bowl and repeat. Go around a few times until you have a consistent smooth surface. I like to do a couple of slap and folds as well to help shape it into a ball. You could do a few more rounds of stretch and folds every 30 minutes, but I only do it once. When you’re done, put the cover back on and back on the counter to continue proofing. See my Busy People Bread video for the whole recipe. #bread #nokneadbread #breadtips
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Bannetons are essential for helping dough hold its shape during the final fermentation stage, often in the fridge overnight. Since they're made of rattan, they aren't naturally non-stick, so seasoning them is an important step to prepare them for use. Here's how you can do it.

Why Season a Banneton?

Seasoning creates a thin, non-stick layer using non-glutinous rice flour. Rice flour works well because it doesn’t have gluten, which helps prevent sticking while keeping your dough’s structure intact.

Step-by-Step Instructions to Season a Banneton

1. Lightly Rinse the Basket

Give the inside of your banneton a quick rinse with water to clean off any dust or debris. Skip the soap and avoid soaking it, as that could damage the rattan. Once rinsed, dry it off with a clean towel or let it air dry completely.

2. Spritz with Water

Spritz the inside of the basket lightly with water. The goal is to make it just damp enough to help the flour stick—no puddles. Spread the water evenly across the surface, and make sure to remove any excess.

3. Apply Rice Flour

Dust the entire inside of the basket generously with non-glutinous rice flour. Use your fingers or a brush to spread it evenly into the grooves. Tap out any extra flour once it’s coated.

4. Repeat to Build a Layer

Allow the basket to dry, then repeat the spritzing and dusting process one or two more times. Each round builds up a solid, thin layer of rice flour. Let it dry completely before adding dough.

Note: You only need to season a banneton once, unless you do a deep cleaning. After seasoning, maintenance is as simple as a light dusting of rice flour before each use.

Preparing the Banneton Before Use

  • Check Coverage: Before adding dough, ensure the rice flour coverage inside the basket is even. If it looks patchy, add a bit more flour.
  • Dust Your Dough: Generously dust the top and sides of your dough with rice flour to keep it from sticking as it proofs. Some bakers mix rice flour with wheat flour, but I prefer using 100% rice flour to avoid introducing gluten.

Caring for Your Banneton

After baking, let the banneton air dry completely before storing it. This helps prevent mold and keeps the basket in good shape. There's no need to rinse it after every use—just tap out any leftover flour.

Recommended Bannetons

If you're looking for quality bannetons, I recommend

Bread Banneton Proofing Basket
Criss Elite

Bread Banneton Proofing Basket

Shop Now
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They're pure rattan, which works better than synthetic options. You can find them at bkyhd.com/bread.

Rice Flour for Bread Baking
Spice Bro

Rice Flour for Bread Baking

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Seasoning your banneton is simple and makes all the difference in getting great results with your bread. If you have any questions, feel free to ask!

Let me know if there’s anything else you’d like to tweak!

Essential Gear

Bread Banneton Proofing Basket
Criss Elite

Bread Banneton Proofing Basket

Shop Now
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Rice Flour for Bread Baking
Spice Bro

Rice Flour for Bread Baking

Shop Now
View Posts