The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reusing dusting flour from bannetons

Ilya Flyamer's picture
Ilya Flyamer

Reusing dusting flour from bannetons

Hi! Has anyone tried reusing rice flour from the bannetons after getting the bread out? I am quite generous with rice flour to be sure I don't get a loaf sticking, but then rice flour is not available in just any supermarket and I don't want to use it up too quickly. Is there any reason not to just reuse it? I guess it can absorb some water from the bread during proof, but if I just leave it to dry in the banneton for a while, before taking it out, would it dry sufficiently?


BaniJP's picture

I think reusing it shouldn't pose a problem. Maybe don't reuse it like 50 times (because bacteria are inevitable), but certainly multiple times. Replace when it starts clumping.

I usually leave the flour layer and just refill some spots sometimes.

Ilya Flyamer's picture
Ilya Flyamer

Thank you! I was thinking the same, was just wondering if I was missing something.


I don't aggressively remove all flour from the bannetons so always have some leftover in the crevices, but there is quite a bit extra that I just brush off or shake off, and felt like I didn't have to through that away.

fotomat1's picture

pretty much the same. Stored in a ziplock between bakes.

barryvabeach's picture

I am like Banji and just add a little each time, since most of it stays stuck to the banneton.  BTW,  make sure you dry the banneton thoroughly before putting it in a ziplock - I often rest it on top of the oven for a few hours.  If you don't ,  you can get mold developing in it,  DAMHIKT.