The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seasoning Rising Bowls

Jim Burgin's picture
Jim Burgin

Seasoning Rising Bowls

I have seen/heard two methods of seasoning rising bowls (banneton) before using them for the first time.  Which is most trusted/used?

1.  Spray with spray oil then dust with flour.

2.  Brush with a mixture of corn starch and water.  Let dry.  Then dust with flour.  If using this method what is the ratio of corn starch to water?

Thanks, Jim

Bob Marley's picture
Bob Marley

Never did anything with mine other that dust with plain old flour.  Take a look at brotforms at this German website.

PetraR's picture

I never seasoned my bannetons, I just dust with Flour , every 2 Weeks I brush the insides out because you will get hard pieces of flour in there due to the Moisture in the Dough.

adri's picture

I just sprayed them with a bit of water and then dusted them with wheat starch. I think corn starch will also work. I then dried it in the oven (put it in, when the oven was still at about 100°C after baking). All the remaining starch I removed by putting the basket upside down and slapping it.


Wild-Yeast's picture

We've found it best to spray new bannetons with a mixture of 95% water and 5% bleach (Sodium Hypochlorite). A second spraying follows the first after it soaks in. Rinse in cold water and place in full sunlight until thoroughly dry.

The bannetons are prepped with a dusting of rice flour (non-glutinous type) prior to receiving the dough.