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  • I have used the banneton over 30 times at least, and it is caked with flour still - I've only washed when I had to because the dough stuck.... I wonder whether it was poorly finished or something? I found this advice recently about sealing it with cornflour, anyone tried this:

    The first problem people face is their dough gets stuck in the basket. A great way to deal with this is to do what is always done in a German bakery: you treat your basket by washing it with a thin paste made of cornstarch (corn flour) and water. Paint it all over the inside of the basket and let it dry. Once every few months, scrub out your basket and treat it again.

  • Never tried that, the bannetons I use now are lined with cotton, the first ones I bought weren't and I had to use a serious amount of rice flour to avoid sticking which I didn't like.

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