The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Dough sticking to banneton.--

Wartface's picture

Dough sticking to banneton.--

2 loaves in row... When I tried to take the boule out of the basket it was stuck. That collapsed my dough and I got no rise.

I put a lot of bread flour in the bowl before putting in the dough to delay the fermentation over night. 


Why is my dough sticking???


dabrownman's picture

Nothing sticks to it - even the highest of hydration dough can not overpower rice flour.  That is the tip of the day.

Happy baking 

hanseata's picture

Chad Robertson suggests for his Tartine breads using a mixture of 1/2 rice flour and 1/2 rice flour for the banneton. I, also, sprinkle the bottom of the basket with either rolled grain (oats, rye, wheat, spelt or whatever matches the bread) or bran. 

It is very important that you are not too timid about unmolding the bread. After I saw how Ken Forkish slaps the basket on the counter very forcefully, I did the same, and never had an issue with sticking bread again.

Happy baking, 



MontBaybaker's picture

No sticking with 78-80% hydration doughs (with wet SD tomatoes & roasted garlic) in even a new banneton when I flour both the banneton and the loaf with 50/50 rice and UB AP flour.  I keep a pint jar pre-mixed in the freezer, and use a fine mesh strainer.  Sprinkle over a piece of waxed paper into the basket, then roll the dough lightly in what spills out, and the leftovers go back into the jar.  Just had a perfect result on the first bake in my new Proof Perfect banneton.  The magic seems to be the rice flour because of its super-fine grain.   

Wartface's picture

I picked some White Rice flour up at the store. 

I just mixed up a 70% hydration dough. I'm going to delay the fermentation overnight and bake it tomorrow on my Big Green Egg, an outdoor ceramic oven.

Thanks for the help!


janij's picture

I had the same issue and just rice flour didn't fix it.  So spray the banneton with water then coat with ride flour.  They will pop right out of there!!

Wheatly's picture

I'd scrub the banneton clean and let it dry. I always spray new ones with water and then generously dust them with a mixture of equal parts rice flour, high extraction wheat flour, and whole rye. Once dried in it's always virtually non-stick for me, but I coat the dough with the same mixture to be sure. 

I also find it helpful not to retard bannetons in plastic bags. Entirely anecdotal experience, but it seems to encourage the moisture to just sit in the cane - this can lead to some sticking. Instead I wrap couche around it and see none of the same issues. 

_vk's picture

I feel that rice flour as semolina really help with the stickiness, But both give a sandy dust coat to my loafs, that I don't like, somewhat like Dominos crust. Am I missing something or this is the way it is?


Wheatly's picture

That's the way it is - mixing the rice flour with something else is the way to go really. I still brush off my excess with a soft flour brush if I think there's too much. 

_vk's picture


novels's picture

Try a linen liner if the rice flour doesn't work. Good luck!

doughooker's picture

Here is what I use and I just love it. It helps to dust it with a little flour at first. Don't wash it!

Wartface's picture

Rice flour was magic... I didn't mix it with other flour. 


Stonebake's picture
Stonebake (not verified)

I use fine brown rice semolina, fairly fine which I mill myself. It works quite well in stopping doughs sticking to the banneton liner. I have read that the reason it works so well is that there is no gluten in it so it never becomes sticky. Because it does not stick to the dough very well any left on the dough, when it is turned out of the banneton, can be gently brushed off. I use a dry basting brush for this.

I expect brown rice flour would work just as well.


I have read of another method elsewhere on this forum. One poster swore by using wheat bran. They said that if they had non in stock they would sift some wholemeal flour to get some.