First Use

New bannetons are ‘green’. That is they are not ready for use until they have been conditioned.

Both cane and plastic bannetons work best with a thin build-up of flour and moisture. This helps to mediate moisture and temperature as well as providing a good surface to retain dusting flour. Under these conditions your dough will rise well and leave the banneton smoothly before baking.

Green (unconditioned) plastic and cane bannetons

Conditioning a banneton

It takes at least 3 uses to achieve a film that is stable enough to mediate moisture / temperature (humidity), retain dusting flour and facilitate easy release of your dough.

For the first use only, you can help to condition your banneton as follows:

use a spray gun to lightly mist the banneton with water

dust the banneton with flour

tip out excess flour

Ideally a very thin layer of flour will stick to the cane or plastic. This is the beginning of your flour and moisture build up.

Lightly mist banneton with water for first use Heavy dusting of flour for first use



Everyday Use

Sprinkle or dust flour in your bannetons before every use. Ideally the flour will fill the cracks between the cane or plastic spirals. Too much flour will mask the beautiful spiral effect that bannetons are famous for...but during the first few uses you may need to use extra flour to prevent sticking.

As discussed earlier, the aim is to build up a thin layer of flour and moisture, which helps your dough leave the banneton before baking.

Once you are happy with the film and the way your banneton is performing, lightly brush and tap the banneton after every use to maintain that layer.

Proving

Cane and plastic bannetons are for proving only. Do not bake in the bannetons!

Bannetons work by creating their own humid micro-climate between the dough and the banneton during proofing. Bannetons encapsulate most of the dough, but the top of the dough is exposed and should be protected from drafts.

Professional bakers prove dough in cupboards, on shelves or in draws. At home you can simply throw a dry towel or other cloth over the top of your banneton.

The best place to to prove your sourdough is in a standard room without drafts, at temperatures of 8C to 18C, with warmer temperatures (up to around 25C) also being used successfully by some bakers.

There is no need to build a humid proving cabinet as the banneton is the prover!

Trolley for proving and storing Cloth is left open for storage

Maintaining

We have used these bannetons for many years in our own bakery and training centre.

As discussed earlier, the aim is to build-up a thin layer of flour and moisture, which helps your dough leave the banneton before baking.

Once you are happy with the film and the way your banneton is performing, lightly brush and tap the banneton after every use to maintain that layer.

Washing - Yes it is O.K to wash cane and plastic bannetons when required!

Occasionally, after many uses, the build up of flour /moisture may become thick and crusty and start to look scaly rather than smooth.

By this time you may even have excessive mould build up...thin layers of mould are quite acceptable...but not big chunks!

This is the time to soak (20mins) and scrub (washing-up brush) your banneton in cool tap water (no soaps!) and leave it to dry in the sun.

Professional bakeries wash their bannetons every 6 months to 2 years, depending on usage and how regularly (if at all!) they brush them out.

Home baker's bannetons, used less frequently and well looked after, may never need washing!



Controlling Mould

Correct storage (see below) will reduce the chance of mould occurring.

Mould can be further controlled by:

Airing your banneton in direct sunlight for several hours or more if possible. Placing the benneton in cool - warm oven (130C) for 45 minutes (at this temperature all moulds will be destroyed and the banneton will dry out, making any previously moist flour easier to brush off).





Cynthia making batards Finished loaves from bannetons at Companion Bakery

Storage

To prevent excessive mould build up, bannetons should be stored dry when not in use. Store bannetons away from humid environments and ensure that air can circulate freely between each banneton. Find ways to avoid stacking bannetons directly on top of each other (stacking creates more humid environments suitable for mould).

Some bakers have a perfect storage area above their ovens, for others (including our own bakery) we have a trolley with wires which is used for both proofing (with the trolley cover zipped closed) and storage (with the trolley cover open or removed).

At home you could consider the top of your refrigerator or simply use a kitchen shelf.

Happy Baking!

Graham Prichard

Artisan Baking Gear from...

The Sourdough Shop

www.sourdough.com/shop