Proofing troubleshooting
Why sourdough sticks to a banneton
Sticking is usually a surface, dough or timing problem—not proof that the basket is unusable. Work through these checks one at a time so you can see which change fixes the release.
Fast diagnosis
| What you see | Likely contributor | Next test |
|---|---|---|
| Wet patches bonded to the basket | Uneven dusting or very moist dough | Dry the basket fully and apply an even dusting before loading. |
| The loaf releases in places but tears elsewhere | Over-proofing or weak surface tension | Shorten final proof slightly and review shaping. |
| A lined basket releases but bare rattan does not | Surface preparation | Use the liner while you refine dusting and handling. |
| Sticking gets worse after storage | Residual moisture | Brush out dry flour and air-dry completely before storing. |
A repeatable release routine
- Start with a clean, completely dry basket or liner.
- Dust the whole contact area evenly; avoid leaving bare patches.
- Place shaped dough seam-side up when your recipe calls for turning it out before scoring.
- Proof according to the dough, not only the clock.
- Turn the basket over in one controlled movement close to the baking surface; do not pull the dough free.
Very wet or weak dough can still stick despite good basket preparation. Change one variable per bake and record the result. Routine soaking is usually unnecessary for rattan; follow the care instructions for your exact product.
Keep learning: Banneton guide · Scoring guide · Kit comparison · Shop baking tools