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Cloth Liner for Bread Proofing Banneton Basket

11 total reviews

$5.00

~~$8.00~~ $5.00

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Shape Round Oval

Cloth Liner for Bread Proofing Banneton Basket

Spare or replacement liner for your banneton. No flour dusting needed. Machine washable.

Our bannetons come with a cloth liner included, but if you need a spare, a replacement, or an extra for a second banneton, this is it. The liner fits both our round and oval bannetons (25cm diameter or length).

When using the liner, there is no need to dust the banneton with flour before proofing — the linen prevents dough from sticking naturally. Dough releases cleanly and easily when you invert the banneton, with no tearing or pulling. The liner also produces a smooth crust rather than the traditional spiral ring pattern — a matter of personal preference.

After each use, remove the liner and allow both the liner and banneton to air dry completely before storing. The liner is machine washable — cold or warm cycle, gentle. Air dry only — do not tumble dry as it may shrink.

Main features

Fits both round and oval bannetons — 25cm diameter or length
No flour dusting required — linen prevents sticking naturally
Clean, easy dough release — no tearing or pulling
Produces a smooth crust (use without liner for spiral ring pattern)
Machine washable — cold or warm cycle, gentle. Air dry only.
Embroidered Flour & Water logo

Size: fits 25cm round and oval bannetons
Material: 100% linen

Goes Well With

Oval Banneton – our most popular banneton shape. This liner fits it perfectly.
Round Banneton – classic round boule shape. This liner fits it too.
Banneton Cleaning Brush – clean the banneton after removing the liner. Essential for long-term care.
Bundle #3 – Beginner Baker Set – includes a banneton with liner plus everything else you need for your first bake.

Helpful Guides

Classic Sourdough Bread Recipe – step-by-step sourdough guide including how to use your banneton and liner.

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.