If you’ve pulled out your banneton and found patches of mould or a musty smell, don’t panic. It happens to even the most seasoned bakers, especially in humid or cooler climates where drying takes longer.
The good news? Most bannetons can be cleaned, refreshed and brought back to life. And with a few simple habits, you can prevent mould from forming in the first place.
Here’s how to clean a mouldy banneton and how to care for it so it stays fresh, dry and ready to shape your next sourdough loaf.
How to Clean a Mouldy Banneton
If you’ve spotted signs of mould, it’s important to act quickly before it spreads deeper into the fibres.
Step 1: Dry it out thoroughly
The first step is to remove moisture. Place your banneton in direct sunlight for several hours, or pop it into your oven after baking while the oven is still warm. You can also dry it at 100 to 120°C for about 30 minutes to ensure any mould spores are killed.
Beginner tip: Don’t go higher than 120°C. Rattan can dry out and crack under high heat.
Step 2: Brush off any mould or built-up flour
Once the basket is completely dry, take a stiff-bristled brush and scrub out any visible mould spots, as well as any flour or dough residue that may be clinging to the surface. Don’t use water just yet dry brushing is more effective at this stage.
Step 3: Sanitise with vinegar or baking soda
If mould persists after brushing, wipe the inside of the banneton with a cloth dampened with white vinegar or a solution of baking soda and water. These natural cleaners help neutralise any lingering spores.
Let the basket dry completely again after this step preferably in the oven or sunlight.
Step 4: Bake it clean if needed
For stubborn mould, place your banneton in the oven at 120°C for 30 minutes. This should kill any remaining spores and help reset the basket. Allow it to cool completely before storing or using again.
How to Prevent Mould Growth
Like your sourdough starter, your banneton needs a little routine care. Most mould issues happen because the basket was stored while still damp or because excess flour was left inside for too long.
Always dry it fully after each use
After shaping your dough, your banneton will have absorbed a small amount of moisture. Always allow it to dry completely before storing. The easiest method is to leave it in the warm oven after baking, with the door slightly ajar.
Brush it out after each bake
Once the basket is dry, give it a quick brush to remove any excess flour. This helps prevent flour build-up and discourages mould from forming on leftover bits of dough.
Store it somewhere breathable
Never store your banneton in a sealed plastic container or ziplock bag. Doing so traps moisture and creates a perfect environment for mould to thrive. Instead, leave it on an open shelf or in a linen or cotton bag.
Regular oven drying for prevention
Even if you don’t see mould, it’s a good habit to pop your banneton into a warm oven once every few weeks. Set your oven to 100°C and let the basket dry out for 20 to 30 minutes. This routine drying keeps it fresh and extends its lifespan.
Beginner tip: If you live in a humid area, drying and airing out your banneton regularly is even more important.
Final Thoughts
With a bit of care, your banneton can last for years and help you shape hundreds of beautiful loaves. The key is to keep it clean, dry and well-aired between uses. A quick brush, a bit of heat and smart storage go a long way.
And if mould does show up? Don’t stress. Dry it out, clean it up and get back to baking.
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