Cane Banneton Proofing Basket

Yes, it is essential to season your new cane basket to prevent the dough from sticking. Lightly mist the inside with water and dust it generously with flour—rice flour works best—then tap out the excess before placing your dough inside.

No, this basket is strictly for the proofing stage. It is made of natural cane and is not heat-resistant, so it must be removed before you transfer your dough to a preheated oven or Dutch oven.

Avoid using soap or water, as moisture can cause mold to grow in the natural cane. Instead, let any stuck dough dry completely, then use a stiff-bristled brush to gently flick the dried bits out of the grooves.

Absolutely. The natural cane material is excellent for refrigerator proofing because it allows the dough to breathe while maintaining the necessary structure, which helps develop that signature artisan crust.

This specific model is designed for direct contact with the dough to create the traditional ribbed pattern. It does not include a fabric liner, so be sure to flour the basket thoroughly before each use.