Of course, try to check for your specific bakets: documentaion, website, etc. For lack of specifics, here is a suggestion: just rinse with hot water, and dry near gentle heat. For really stuck on stuff, try a cloth, plastic scrub pad(be gentle), or a gentle brush(no wire brush, of course). Good luck.

Hi mhvernon,

Glad you got such a lovely Christmas present.

As for stopping sticking and cleaning banettons down, when necessary, I am with Brotkunst on this thread 

http://www.thefreshloaf.com/node/3656/banneton-sticking-problems

I've had the best results using (white) rice flour to dust. I also work the flour into the higher bands using a natural hair pastry brush as I have seen a professional baker do on video.

I don't wash, but hold the banettons upside down to remove any loose flour then brush them down with the same natural hair brush.

I find now that even high hydration doughs only catch slightly if the dough rises high enough to hit a band of the banetton I haven't dusted sufficiently. If I dust sufficiently to the very top this does not happen. As the banneton 'seasons' this happens less and less often, anyway. 

I find that once dried thoroughly any small bits of stuck dough can be removed gently. I place the banetton in a dry place with good air circulation until the dough dries through completely. I find it then begins to flake off and can be removed without a struggle. It's a bit similar to letting mud dry on clothes before brushing off.

Enjoy using your banettons - I found they made a great difference to my own baking!

Best wishes, Daisy_A