Clean your banneton right after use with a dry brush, then wipe it with a barely damp cloth—never soak it or put it in the dishwasher

A banneton (also called a proofing basket) is made of woven rattan or cane, materials that absorb water and can rot or mildew if they stay wet. The flour that clings to it after each use is actually your friend—it seasons the basket over time and prevents dough from sticking. Your goal is to remove loose flour and any bits of dried dough without introducing moisture that will damage the weave.

The best time to clean is within an hour or two after you remove your shaped dough, while any stuck bits are still soft enough to brush away. If you wait until the next day, dried dough hardens and becomes harder to remove without scrubbing aggressively, which can fray the rattan.

Key Takeaways

  • Brush out loose flour with a soft pastry brush or bench scraper when ready after use, while any stuck dough is still slightly soft.
  • Wipe the inside with a cloth barely dampened with water—not wet—to remove remaining flour dust, then let it air-dry completely before storing.
  • Never soak, submerge, or machine-wash a banneton, as water damage causes mildew, rot, and permanent weakening of the rattan.
  • If mold appears, wipe affected areas with a cloth dampened in white vinegar, then dry thoroughly in sunlight or a warm spot.
  • Store your clean, dry banneton in a cool, dry place away from direct sunlight to prevent the rattan from becoming brittle.

Dry brushing to remove loose flour and dough bits

Start with a soft pastry brush or a bench scraper with rounded edges. Hold the banneton over a trash bin or sink and brush the inside surface in the direction of the weave—this follows the grain of the rattan and lifts flour out without catching and fraying the fibers. Use gentle, steady strokes rather than aggressive scrubbing.

Pay special attention to the seams where the bottom meets the sides, and the spiral where the rattan wraps around itself. Flour and small bits of dough collect in these crevices. A soft brush will reach into them without damage. If you use a bench scraper, angle it so the rounded edge does the work, not the sharp corners.

If dough has dried hard and won't come loose with brushing, let the basket sit at room temperature for 15 to 20 minutes—the slight moisture in the air will soften it just enough to brush away. Do not add water at this stage.

Wiping with a barely damp cloth

After brushing, take a clean cloth (cotton or linen works well) and dampen it with water—not soak it. The cloth should feel cool and slightly moist, not wet. Wring it out thoroughly so that if you held it over a sink, only a drop or two would fall. This is the key difference between cleaning a banneton and damaging it.

Wipe the inside of the basket in circular motions, following the contours of the weave. This removes the fine flour dust that brushing leaves behind. Flip the basket and wipe the outside as well, especially if flour has settled on the bottom. A single pass with a damp cloth is usually enough—you are not trying to make it spotless, just to remove loose particles.

Once you have wiped it, stand the basket upright on a clean, dry surface and let it air-dry completely. This usually takes 2 to 4 hours at room temperature, or faster in a warm kitchen. Do not store it until it is fully dry, or you risk trapping moisture inside the weave.

What to do if mold or mildew appears

Mold grows in bannetons when they are stored damp or in a humid environment. If you spot white, gray, or black spots on the rattan, act quickly. Mix equal parts white vinegar and water in a small bowl. Dampen a cloth with this solution (again, wring it out well) and wipe the affected areas thoroughly.

After wiping with vinegar, use a separate cloth dampened with plain water to remove the vinegar smell, then dry the basket when ready. Place it in direct sunlight or in a warm, dry spot with good air circulation—sunlight is especially effective at killing mold spores. Leave it there for several hours or until completely dry.

If mold returns repeatedly, the problem is storage conditions, not cleaning. Move the basket to a cooler, drier location, or store it in a breathable cloth bag rather than sealed plastic. Never store a banneton in a damp basement or unheated garage.

Seasoning your banneton over time

Unlike cast iron, you do not need to oil a banneton. Instead, it seasons naturally through repeated use. Each time you proof dough in it, a thin layer of flour and dried dough builds up on the rattan. This layer prevents new dough from sticking and actually improves the basket's performance over months and years.

This is why you should never scrub aggressively or use soap—both remove this protective seasoning. A gentle brush and barely damp cloth preserve it. If you accidentally over-clean and the basket starts to feel sticky again, straightforward use it a few more times without cleaning as thoroughly, and the seasoning will return.

Storing your banneton between uses

Once your banneton is completely dry, store it in a cool, dry place away from direct sunlight. A kitchen cabinet, pantry shelf, or drawer works well. Avoid damp areas like under the sink or in a basement, where humidity can encourage mold growth even if the basket feels dry to the touch.

If you stack multiple bannetons, place a clean cloth or paper towel between them to prevent dust from settling in the crevices. Some bakers store their baskets in breathable cloth bags to keep them clean while still allowing air circulation. Never store a banneton in a sealed plastic bag or container, as this traps moisture.

Common mistakes that damage bannetons

The most common mistake is soaking or submerging the basket in water to clean it. Even 10 minutes in water can cause the rattan to swell, warp, and eventually rot. The second mistake is using hot water or a dishwasher, which accelerates water damage and can cause the basket to fall apart.

Another frequent error is storing a damp basket, which creates the perfect environment for mold. Always wait until the basket is completely dry before putting it away. Finally, some bakers scrub too hard with a stiff brush or steel wool, trying to make the basket look new. This frays the rattan and removes the seasoning that makes the basket work better over time.

Frequently Asked Questions

Can I put my banneton in the dishwasher?

No. The heat, water pressure, and prolonged soaking will damage the rattan irreversibly. The basket may warp, the weave can separate, and mold can develop inside the fibers. Hand-cleaning with a brush and barely damp cloth is the only safe method.

How often should I clean my banneton?

Clean it after every use, ideally within a few hours while any stuck dough is still soft. A quick brush-and-wipe takes less than five minutes and prevents buildup that becomes harder to remove later. The more often you use your banneton, the better it seasons and the less sticky it becomes.

What if flour is baked hard onto the rattan?

Let the basket sit at room temperature for 15 to 20 minutes to allow the rattan to absorb a tiny bit of ambient moisture, which softens the dough. Then brush gently. If it is still stuck, repeat the waiting period. Avoid adding water or scrubbing hard, as this damages the weave.

Is it normal for my banneton to smell sour?

Yes. Bannetons develop a sour, yeasty smell over time as they season. This is not mold—it is the smell of fermentation residue in the rattan. It is harmless and actually a sign that your basket is well-seasoned. If the smell is accompanied by visible mold or a musty odor, clean with vinegar and improve storage conditions.

Can I use a banneton that has mold on it?

You can clean it and use it again. Wipe the moldy areas with a cloth dampened in white vinegar, dry it thoroughly in sunlight, and store it in a dry place. Mold on a banneton is a storage problem, not a sign the basket is ruined. Once you fix the humidity issue, it should not return.