Use and Care

Use and Care of Wood Pulp Bannetons 

Wood pulp bannetons are strong and durable, having been used in Europe for over 100 years. With proper use and care, they can last a long time.

First Use: The bannetons are ready for immediate use. It is recommended to briefly brush them out and generously dust the inside with flour. Rubbing the flour into the bannetons with your hands can ensure even application.

Subsequent Uses: Depending on the moisture content and stickiness of your dough, you can reduce the amount of flour used to dust the bannetons. The more the bannetons are used, the better they release dough.

After Use: During proofing, the bannetons draw moisture from the dough. After use, they must dry out completely before storing to prevent mold formation. To dry them, place the bannetons in a warm, well-ventilated area. Using the residual heat from the oven after baking bread is also effective. At approximately 225 degrees Fahrenheit, the bannetons dry quickly without damage and any germs on the bowls are eliminated.

Cleaning: Do not use water and soap to clean these. Instead, follow the drying process by placing the bannetons in a 225-degree Fahrenheit oven. Within 45 minutes, they will be dry, and any loose flour can be brushed out.

Storing: Once thoroughly dry, stack the bannetons and place them in a dry area for storage.

Additional Notes:

• Do not put the bannetons in the oven when baking bread as they may catch fire if they get too hot.
• Avoid stacking wet bannetons. Discard any banneton with mold on it. Ensure they are completely dry before storing to prevent this issue.
• Do not clean these with water or any cleaning solution.