Rice Flour (For Dusting)

Rice flour is the industry standard for dusting bannetons and proofing baskets because its fine, smooth texture creates an effective non-stick barrier without being absorbed into the wet dough surface. Unlike wheat flour, it does not develop gluten when it contacts the moist dough, preventing sticking. It also leaves no noticeable flavor or residue on the final baked loaf.

Both rice flour and semolina are used for dusting, but they behave differently. Rice flour creates a finer, smoother coating that adheres well to dough without residue, making it ideal for bannetons and proofing baskets. Semolina produces a coarser coating that some bakers prefer for certain bread styles or for dusting baking peels. Rice flour is generally preferred for high-hydration sourdough.

Rice flour used for dusting does not significantly affect the crust or flavor because it sits on the surface and is largely brushed or baked off. Its fine texture means it blends into the crust without leaving the starchy taste that wheat dusting flour can impart. This is one reason it is preferred for artisan sourdough baking where a clean crust appearance matters.

White rice flour is most commonly used for banneton dusting because of its neutral color and ultra-fine texture. It creates the cleanest release and does not leave visible specks on the dough. Some bakers mix rice flour with a small amount of wheat or rye flour for visual effect on the crust, but pure white rice flour provides the most reliable non-stick performance.