To line a banneton with a tea towel, lay a smooth flour sack towel inside the basket and rub a generous layer of rice flour into the fabric where the dough will sit. Set your shaped dough in seam-side up, fold the towel corners over the top, and proof as usual. The rice flour is what keeps the dough from sticking, and the towel gives you a clean, smooth crust without the basket's spiral lines.
A towel-lined banneton is one of those small sourdough habits that makes baking day calmer. It protects a new basket, it rescues an old one that has started to stick, and it means you can proof a loaf in any bowl in the kitchen if you do not own a banneton at all. Here is exactly how to do it, plus the mistakes that cause a loaf to glue itself to the cloth.
Why line a banneton with a tea towel?
An unlined cane banneton leaves those pretty flour rings on the crust, but it also needs seasoning, careful drying and the occasional scrape. A tea towel liner trades the rings for a smoother, rustic top and a lot less upkeep. It is especially helpful with wetter, high-hydration doughs that like to cling to bare cane.
The towel matters. You want a tight, smooth weave with no loops, which is why bakers reach for flour sack cotton rather than terry. Terry loops grab dough and hold on to it. Flour sack cotton is lightweight and absorbent, lies flat in a curved basket, and releases cleanly once it is floured. (New to the fabric? Our guide to what a flour sack towel is explains why it works so well in the kitchen.) Every towel in our towels for sourdough bread baking collection is the same generously oversized flour sack cotton, so there is plenty of fabric to fold over the top of a large boule.
How to line a banneton with a tea towel, step by step
- Pick the right towel. A clean, dry flour sack tea towel at least 26 inches across covers most round and oval bannetons with fabric to spare.
- Drape it in. Center the towel over the basket and press it down so it follows the curve. Smooth out big wrinkles; small folds are fine.
- Flour it well. Sprinkle rice flour (or a half-and-half mix of rice flour and all-purpose) over the base and sides, then rub it into the weave with your fingertips. You should see an even, opaque coating, not a light dusting.
- Add the dough seam-side up. The side touching the towel becomes the top of your loaf, so the smooth side goes down and the seam faces you.
- Cover and proof. Fold the overhanging corners loosely over the dough. For a cold overnight proof, slip the whole basket into a large bag or cover it so the surface does not dry out in the fridge.
- Turn it out. Place parchment over the basket, flip it, lift the basket away, then gently peel back the towel. Score and bake.
Pro tip: Keep one towel just for proofing and don't wash it after every bake. Once the loaf is out, shake off the loose flour, let the towel air-dry completely, and fold it away. A well-floured, well-dried liner releases better each time you use it. Launder it when it starts to feel stiff or smell like starter, and dry it all the way through before the next bake.
Why is my dough sticking to the towel?
Almost every stuck loaf comes down to one of four things:
- Wheat flour only. Regular flour absorbs moisture from the dough and turns into paste. Rice flour doesn't, which is why it is the go-to for lining a banneton with a tea towel.
- Too little flour. Be more generous than feels necessary, especially on the base.
- A damp towel. Never reuse a liner that has not dried completely.
- A very long proof. Over-proofed dough is slack and sticky. If you often go past 14 hours in the fridge, shorten the proof or add a little more flour.
Banneton and tea towel FAQ
Can I use a tea towel instead of a banneton?
Yes. Line any medium mixing bowl or colander with a well-floured flour sack tea towel and it works the same way. The bowl gives the dough its shape and the towel keeps it from sticking.
What kind of tea towel is best for lining a banneton?
A smooth, tightly woven cotton such as flour sack is best. Avoid terry or textured towels, which trap dough in their loops. For more on choosing, see the best bread towels for sourdough.
Should I flour the towel every time?
Yes, add a fresh layer of rice flour before each bake, even if the towel still looks floured. It takes ten seconds and saves the loaf.
Can I use a printed tea towel for proofing?
Absolutely. The rice flour sits between the dough and the fabric, and an illustrated towel makes the whole ritual feel a bit more special. Plenty of bakers keep a favorite design just for bread day, and our full tea towel collection has plenty to choose from.
Lining a banneton with a tea towel is one of the simplest upgrades in sourdough: a smooth crust, an easy release and almost no cleanup. Pick a towel you love looking at, flour it well, and let it become part of your baking rhythm. If you'd like a new design for bread day every month, the Tea Towel Club sends one original, hand-illustrated towel each month for $20.