How should I clean, or care for, a banneton (brotform, proofing basket)? How should I care for a rattan (cane) banneton?  It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture.  I've seen people suggest that a quick washing is OK, but it still feels like the wrong thing to do if I want to prolong the life of the basket.

I usually just tap out any loose flour and store it. Some people are concerned about bacteria, but if used regularly, I don't see it as too much of a concern.

If one makes too wet a dough, it's possible that it could stick to the banneton and make a good mess.
A stiff brush and a set out in bright sun is about all I've felt the need to do with mine.  


Normally I'll just tap out any extra flour.
If I've got a dough that sticks (like last night when I didn't flour enough), then I just take a stiff brush and get all the bits off.  
If they do get a bit wet, dry them with a towel and then in a warm oven.
If I think there's been enough moisture to be concerned about something growing, I'll set it in bright sun (or my UV exposure box).  Strong UV is a good inhibitor for much of that.