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Wooden Banneton Basket Cleaning Brush

Name: Wooden Banneton Basket Cleaning Brush
Brand: Flour + Water Baking
SKU: ACC-BCB
Price: 9.00 AUD
Availability: InStock

Wooden Banneton Basket Cleaning Brush

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$9.00

~~$10.00~~ $9.00

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Wooden Banneton Basket Cleaning Brush

The right tool for keeping your banneton clean, dry, and mite-free after every bake.

Bannetons should never be washed with water — moisture damages the rattan and creates conditions for mould and flour mites. Instead, the correct approach is to let the banneton dry thoroughly after each use, then brush out any residual flour from the grooves with a stiff brush before storing.

This small wooden brush is designed exactly for that job. The firm synthetic bristles reach into every groove and crevice of the rattan to remove dried flour cleanly without scratching the surface. Quick to use, easy to store, and one of those tools that significantly extends the life of your banneton.

A simple routine: after baking, leave the banneton open in a warm dry spot (or briefly in the cooling oven) until completely dry. Then brush out the grooves, tap out any loose residue, and store in a dry place with good airflow. That's it.

Main features

Firm synthetic bristles — reach into every groove and crevice of the rattan
Removes dried flour cleanly without scratching the surface
Helps prevent flour mite build-up during storage
Wooden handle — comfortable grip, compact size
Essential for extending the life of your banneton

Size: 8cm length × 5cm width
Material: beech wood handle, synthetic bristles

Goes Well With

Oval Banneton – our most popular banneton. This brush is the essential companion for keeping it in good condition.
Round Banneton – same brush works equally well for the round banneton.
Cloth Liner – use with the liner to reduce flour build-up and make cleaning even easier.
Coconut Fractionated Oil – condition the wooden handle occasionally to extend its life.

Helpful Guides

Classic Sourdough Bread Recipe – full sourdough bake guide including banneton care tips.

How to Use Your Banneton

Dust the inside of the banneton generously with rice flour before each use — rice flour has a finer texture than plain flour and releases dough more cleanly. A mix of rice flour and plain flour also works well.

Shape your dough and place it seam-side up in the basket. Proof in the fridge overnight (8–14 hours cold retard) or at room temperature for 1–4 hours, depending on your recipe and ambient temperature.

To bake, invert the banneton directly onto a sheet of baking paper or into your preheated Dutch oven. The dough should release cleanly. Score immediately and transfer to the oven.

If using the cloth liner: no flour dusting is needed. The liner prevents sticking on its own.

Cleaning & Maintenance

Never wash your banneton with water or soap — moisture damages the rattan and encourages mould growth. After each use, tap out any excess flour and leave the banneton in a warm, dry spot to air out completely before storing.

Once fully dry, use a stiff brush (a dedicated banneton cleaning brush works best) to remove any residual dried dough from the grooves. A light dusting of flour between uses keeps the basket conditioned.

If mould appears: place the banneton in an oven at 180°C for 10–15 minutes to kill the spores, then brush clean once cooled. Ensure it is completely dry before storing going forward.

Store in a dry place with good airflow — avoid sealed plastic bags or airtight containers.