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Why Bakers Love Flour Sack Towels for Sourdough Bread Making
by:
Mary's Kitchen Towels Team
|
Updated April 2026
In This Guide
Making good sourdough bread comes down to chemistry, timing, and having the right tools. Most bakers invest in a good starter, a Dutch oven, and a banneton — and then grab whatever kitchen towel is closest when it's time to cover the dough. That's where results get inconsistent. The towel you use during fermentation and proofing affects moisture levels, skin formation, and whether the dough releases cleanly when it's time to bake.
Flour sack towels have been the baker's choice for generations for good reason — the tight 100% cotton weave is lint-free, breathable, and handles both stages of the rise better than any alternative. We've been supplying flour sack towels to home bakers, professional kitchens, and wholesale buyers since 2006. Here's exactly how to use them at every stage of a sourdough bake.
Why Flour Sack Towels Work for Sourdough
The two problems bakers run into with the wrong towel are sticking and drying. A terry cloth towel stuck to risen dough can deflate weeks of careful fermentation in one pull. A thin dish towel that doesn't seal the bowl properly lets the surface dry out and form a tough skin that restricts oven spring.
Flour sack towels solve both. The tight diagonal cotton weave is smooth enough to release from dough when dusted lightly with rice flour, and breathable enough to regulate moisture without sealing the bowl completely. The same cloth covers the bulk fermentation bowl, lines the banneton, and wraps the finished loaf for storage.
What makes flour sack towels ideal for sourdough
Lint-free — no cotton fibers transfer to your dough during any stage
Breathable — allows controlled moisture and airflow during both rises
Non-stick when dusted — rice flour on the smooth surface creates a reliable release layer
Food-safe — 100% cotton, no synthetics, safe for direct dough contact
Gets better with use — a seasoned proofing towel releases more cleanly than a new one
Covering Dough During Bulk Fermentation
Bulk fermentation is the first and longest rise — typically 4–12 hours depending on temperature and starter strength. During this stage the dough should roughly double in size while developing flavour and structure. What you cover the bowl with during this time affects how evenly the dough rises and whether the surface stays workable. King Arthur Baking has a thorough guide on bulk fermentation timing if you're dialling in your schedule.
Drape a lightly dampened flour sack towel over the bowl so it lays flat and covers the opening fully. The slight dampness creates a humid microclimate around the dough that prevents the surface from drying out and forming a skin — a skin restricts rise and makes the dough harder to fold and shape. The breathable cotton lets just enough air exchange to keep fermentation healthy without drying the dough out.
Tip: Wring the towel out well before using it — it should feel barely damp, not wet. A soaking wet towel drips condensation onto the dough surface, which makes it sticky and difficult to handle. Just a light, even dampness is all you need.
For a long overnight bulk fermentation in the refrigerator, a dry towel works better than a damp one — the cold environment already retains moisture, and a damp towel in the fridge can get too wet over a long rest.
Lining the Banneton for the Second Rise
The second rise — proofing — shapes and supports the dough as it builds its final structure before going into the oven. A banneton (proofing basket) gives the dough its shape, and a flour sack towel lining gives it a non-stick surface to release from cleanly when it's time to bake.
The rice flour method
Dust a dry flour sack towel generously with rice flour — not AP flour — before lining the banneton. Rice flour is less absorbent than wheat flour, so it stays powdery on the towel surface rather than absorbing into the fabric during a long cold proof. This creates a reliable barrier between the dough and the towel even after 12–16 hours in the refrigerator. The Perfect Loaf covers banneton preparation and lining technique in detail.
AP flour works for short same-day proofs but tends to absorb and cause sticking on overnight proofs. A 50/50 mix of rice flour and AP flour is a good middle ground if you're new to this method and building confidence.
Step-by-Step: Flour Sack Towels Through the Whole Bake
1
Pre-wash before baking day
Wash your towels before use to remove any storage dust or residue. No fabric softener — ever. One wash is enough. Lay flat or line dry and they'll be ready quickly.
2
Cover the bowl during bulk fermentation
Lightly dampen a flour sack towel, wring it out well, and drape it over the dough bowl. It should lay flat and fully cover the opening. Leave for the duration of the bulk fermentation — 4–12 hours at room temperature.
3
Line the banneton for the second rise
Dust a dry flour sack towel generously with rice flour. Line the banneton so the towel covers the interior completely. Place the shaped dough seam-side up. Cold proof in the refrigerator for 8–16 hours, or room-temperature proof for 1–3 hours.
4
Release onto your baking surface
When proofing is done, invert the banneton over your Dutch oven or baking stone. The towel releases cleanly when properly dusted. Score immediately and bake.
5
Wrap the finished loaf for storage
Once the loaf has cooled completely (at least 1 hour — cutting a hot sourdough stops the crumb from setting properly), wrap it in a clean flour sack towel for room-temperature storage. The breathable cotton keeps the crust from softening while preventing the crumb from drying out too quickly. Good for 2–3 days.
Choosing the Right Flour Sack Towel for Sourdough
Not all flour sack towels are the same weight and size. Here's what matters for sourdough use:
Size
The 27×27 inch size is the most versatile for sourdough — large enough to cover a standard mixing bowl during bulk fermentation and to line most standard round bannetons. For a large oval banneton or a big batch covering a wide bowl, the 33×38 inch size gives you more coverage without any overhang issues. Browse all sizes at our flour sack towel collection →
Material and weave
100% cotton in a tight flat weave is the only right answer. The tight weave is what makes the towel lint-free and what allows rice flour to sit on the surface rather than absorbing into it. Avoid anything with a looped pile (terry cloth), linen blends, or polyester — all will either shed fibers into your dough or fail to hold the flour dusting properly.
Unbleached vs white
Either works fine for sourdough use — both are food-safe. Unbleached natural cotton has no chemical treatment at all, which some bakers prefer for direct food contact. Our white towels use a safe bleaching process and are fully food-safe after the first wash.
✔ 100% cotton, tight flat weave — no terry cloth, no synthetics
✔ 27×27 inches or larger — covers standard mixing bowls and bannetons
✔ No fabric softener treatment — softener reduces absorbency and leaves residue
✔ Washed before first use — removes manufacturing finish
Caring for Your Sourdough Towels
A well-maintained proofing towel actually performs better over time. Many experienced sourdough bakers keep a dedicated set specifically for proofing — a lightly seasoned towel holds rice flour more evenly and releases more reliably than a brand-new one.
After use, let any dried dough on the towel dry completely before washing — dried dough brushes off easily, but wet dough smears and sets into the fibers. Machine wash in warm water with no fabric softener. Tumble dry on low or line dry. The towels get softer and more absorbent with every wash.
For the banneton-lining towel specifically, many bakers simply shake out the dried flour and dough residue between bakes and only wash it every few uses — a well-seasoned proofing cloth is a feature, not a problem. For care guidance across all kitchen towels, see How to Wash Tea Towels →
Shop Flour Sack Towels for Sourdough
100% cotton · Lint-free · 27×27" and larger sizes · Sets of 12 · Wholesale pricing with no minimum order. Ships in 1 business day.
Frequently Asked Questions
Why do bakers use flour sack towels for sourdough?
Flour sack towels are lint-free, breathable, and food-safe. They cover rising dough without sealing it completely, regulate moisture and temperature, and line bannetons to prevent sticking. Unlike terry cloth, they don't shed fibers into the dough and release cleanly when dusted with rice flour.
How do you use a flour sack towel for sourdough proofing?
For bulk fermentation, drape a lightly dampened flour sack towel over your dough bowl so it lays flat. For the second rise in a banneton, dust a dry towel generously with rice flour, line the basket, and place the shaped dough seam-side up. Invert when proofing is complete to release onto your baking surface.
What size flour sack towel is best for sourdough?
The 27×27 inch size is the most versatile — large enough to cover a standard mixing bowl and line most round bannetons. For a large oval banneton or wide bowl, the 33×38 inch size gives more coverage.
Should you wet the flour sack towel when covering sourdough?
For bulk fermentation at room temperature, a lightly dampened towel helps maintain humidity and prevents the dough surface from drying out. Wring it out well — barely damp, not wet. For banneton lining during the second rise, the towel should be dry and dusted with rice flour. For overnight fridge proofing, a dry towel works better than a damp one.
Why use rice flour when lining a banneton with a tea towel?
Rice flour is less absorbent than wheat flour, so it stays powdery on the towel surface during a long cold proof rather than absorbing into the fabric. This creates a reliable non-stick barrier. AP flour works for short same-day proofs but causes sticking on overnight refrigerator proofs. A 50/50 rice flour and AP flour mix is a good starting point.
Can you use flour sack towels to store sourdough bread?
Yes. Wrapping a fully cooled sourdough loaf in a flour sack towel keeps the crust from softening while preventing the crumb from drying out too quickly. Better than plastic wrap for artisan crusts, which need to breathe. Good for 2–3 days at room temperature.
How do you clean a flour sack towel used for sourdough?
Let any dough dry completely first, then shake it off before washing. Machine wash in warm water — no fabric softener. Tumble dry on low or line dry. Many bakers keep a dedicated proofing towel they only rinse between uses, as a lightly seasoned towel releases more reliably than a new one.
What is the best material for a sourdough proofing towel?
100% cotton in a tight flat weave — which is exactly what flour sack towels are. Lint-free, smooth enough to take rice flour dusting evenly, and food-safe for direct dough contact. Avoid terry cloth, linen blends, and synthetic fabrics.
Written by
Mary's Kitchen Towels Team
We've supplied 100% cotton flour sack towels to home bakers, professional kitchens, and wholesale buyers since 2006 — sets of 12 and bulk pricing with no minimum order. Shop flour sack towels →
