Banneton Sticking
Dough sticking to the proofing basket when you turn it out.
When dough grabs onto the banneton or its liner and tears or deflates as you turn it out. It's most common with wet doughs, long cold proofs, new baskets that haven't built up a flour coating yet, and dough that's overproofed. The fix is usually better dusting, with rice flour or a rice and wheat flour mix.
By Henry Hunter · Updated
Henry's notes from the bench
- Dust the top of the dough with rice flour before it goes into the basket, not just the basket. That's the side touching it.
Diagnose and fix
Dough sticks even though the basket was floured
Switch to rice flour or a rice and wheat flour blend. Rice flour doesn't absorb water the way wheat flour does, so it stays dry between the dough and the basket.
New banneton sticks every time
Season it: dust it well, tap out the excess, and let it dry fully between bakes. It gets better with use.
Dough is stuck and starting to tear
Turn it out slowly, ease the stuck spots free with floured fingers or a bowl scraper, and bake right away.